PENGARUH PERBANDINGAN SARI NANAS DENGAN SARI DAUN SIRSAK DAN PERSENTASE GUM ARAB TERHADAP MUTU PUDING (The Effect of Ratio Pineapple Juice with Soursop Leaves Extract and Percentage of Arabic Gum on Quality of Pudding)
| Main Authors: | Putri, Rizki Kurnia Wardani; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia, Rusmarilin, Herla; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia, Suhaidi, Ismed; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Indonesia |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sumatera Utara
, 2018
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| Subjects: | |
| Online Access: |
https://jurnal.usu.ac.id/index.php/jrpp/article/view/Rizki%20Kurnia%20Wardani%20Putri https://jurnal.usu.ac.id/index.php/jrpp/article/view/Rizki%20Kurnia%20Wardani%20Putri/pdf |
Daftar Isi:
- ABSTRACT This study was aimed to determine the effect of ratio of pineapple juice with soursop leaf extract and the appropriate percentage of arabic gum used in makng puddings to produce a pudding with a good quality. This research using a completely randomized factorial design with two factors, namely the ratio of pineapple juice with soursop leaves extract (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) and the percentage of arabic gum (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%). Analyze parameters were water content, ash content, fat content, fiber content, total acid, total dissolved solid, total sugar, vitamin C content, color index, level of syneresis, organoleptic of color, aroma, flavor, and texture (hedonic) and test of color an texture (score).The results showed that the ratio of pineapple juice with soursop leaf extract had highly significant effect on ash content, vitamin C content, total acid, level of syneresis, hedonic organoleptic value (color, aroma, and flavor), and a score of color. The percentage of arabic gum had highly significant effect on water content, ash content, vitamin C content, total acid, level of syneresis, texture organoleptic value, and the value of score (color and texture). Interaction of comparison pineapple juice with soursop leaf extract and the percentage of arabic gum had highly significant effect on levels of vitamin C and level of syneresis. Keywords: arabic gum, pineapple juice, pudding, soursop leaf extract ABSTRAK Penelitian ini bertujuan untuk mengetahui perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab yang tepat digunakan pada pembuatan puding sehingga dapat menghasilkan pudding dengan mutu yang baik. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan sari nanas dengan sari daun sirsak (D) (90%:10%, 80%:20%, 70%:30%, 60%:40%) dan persentase gum arab (G) (0,5%, 1,0%, 1,5%, 2,0%, 2,5%) parameter yang dianalisa adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, total asam, total padatan terlarut, total gula, kadar vitamin C, indeks warna, tingkat sineresis, uji organoleptik warna, aroma, rasa, dan tekstur (hedonik), dan uji warna dan tekstur (skor).Hasil penelitian menunjukkan bahwa perbandingan sari nanas dengan saridausirsak memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik (warna, aroma, dan rasa), dannilaiskorwarna. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total asam, tingkat sineresis, nilai organoleptik hedonik tekstur, nilai skor (warna dan tekstur). Interaksi perbandingan sari nanas dengan sari daun sirsak dan persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C dan tingkat sineresis. Kata kunci: gum arab, puding, sari nanas, sari daun sirsak