Pengaruh Kalsium Hidroksida dan Lama Pengeringan Terhadap Karakteristik Mutu Sukade Lapisan Endodermis Kulit Buah Naga (Hylocereus polyrhizus)
| Main Author: | Tobing, Ria Angelina Lumban |
|---|---|
| Other Authors: | Lubis, Linda Masniary, Karo-Karo, Terip |
| Format: | Bachelors application/pdf |
| Bahasa: | ind |
| Terbitan: |
Universitas Sumatera Utara
, 2019
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| Subjects: | |
| Online Access: |
http://repositori.usu.ac.id/handle/123456789/16397 |
Daftar Isi:
- 107 Halaman
- The aim of this research was to determine the effect of calcium hydroxide and drying time on the quality characteristics of the endodermic layer of dragon fruit skin (Hylocereus polyrhizus). This research was conducted in June until September 2018 in Food technology Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: calcium hydroxide (K) : (0; 0,5%; 1%; 1,5%; 2%) and drying time combination (P) (8 hours; 10 hours; 12 hours). The analyzed parameters were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, hedonic value of colour, aroma, taste and texture, score value of colour, and texture. The results showed that calcium hydroxide had highly significant effect on moisture content, ash content, vitamin C content, total dissolved solids, color hedonic values, texture hedonic values, color score values, texture score values and gave a significantly effect on crude fiber content. The interaction of calcium hydroxide and duration of drying gave highly significant different effects on the value of vitamin C levels, texture score values. 1.5% calcium hydroxide and 12 hours drying time produce the best and most acceptable quality of dragon fruit skin. The results of observations of dragon fruit bark with the best quality showed that the dragon fruit peel had 36.3711% total sugar content which showed the total sugar content in sukade products according to the standard.
- Penelitian ini bertujuan untuk mengetahui pengaruh kalsium hidroksida dan lama pengeringan terhadap karakteristik mutu sukade lapisan endodermis kulit buah naga (Hylocereus polyrhizus). Penelitian ini dilakukan pada Juni sampai September 2018 di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu kalsium hidroksida (K) : (0; 0,5%; 1%; 1,5%; 2%) dan lama pengeringan (P) : (8 jam; 10 jam; 12 jam). Parameter yang dianalisa adalah nilai kadar air, kadar abu, kadar vitamin C, total padatan terlarut, kadar serat kasar, uji organoleptik hedonik warna, aroma, rasa, tekstur, nilai skor warna, dan nilai skor tekstur. Hasil penelitian menunjukkan bahwa kalsium hidroksida memberikan pengaruh berbeda sangat nyata terhadap terhadap kadar kadar air, kadar abu, kadar vitamin C, dan nilai skor tekstur dan memberikan pengaruh berbeda nyata terhadap kadar total padatan terlarut, nilai hedonik rasa, dan nilai hedonik tekstur. Lama pengeringan memberikan pengaruh pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total padatan terlarut, nilai hedonik warna, nilai hedonik tekstur, nilai skor warna, nilai skor tekstur dan memberikan pengaruh berbeda nyata terhadap kadar serat kasar. Interaksi kalsium hidroksida dan lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap nilai kadar vitamin C, nilai skor tekstur. Kalsium hidroksida 1,5% dan lama pengeringan 12 jam menghasilkan kualitas sukade kulit buah naga terbaik dan dapat diterima. Hasil pengamatan sukade kulit buah naga dengan mutu terbaik menunjukkan sukade kulit buah naga memiliki kadar total gula 36,3711% yang menunjukkan kadar total gula pada produk sukade sesuai standar.