FORMULASI EKSTRAK TEMU MANGGA (Curcuma mangga Val.) DAN SARI BUAH MANGGA KUWENI (Mangifera odorata Griff) TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY
| Main Author: | LARAS MEINDARI, 1514051021 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2019
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/58455/1/ABSTRAK.pdf http://digilib.unila.ac.id/58455/17/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/58455/18/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/58455/ |
Daftar Isi:
- Penelitian ini bertujuan untuk mendapatkan proporsi ekstrak temu mangga dan sari buah mangga kuweni yang dapat menghasilkan permen jelly dengan mutu terbaik. Rancangan penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan dan 4 ulangan. Perlakuan pada penelitian ini adalah perbandingan ekstrak temu mangga dan sari buah mangga kuweni sebesar 85:15 (T1), 80:20 (T2), 75:25 (T3), 70:30 (T4), 65:35 (T5), dan 60:40 (T6). Pengamatan pada penelitian ini meliputi sifat sensori (rasa, warna, aroma, tekstur) dan kimia (total padatan terlarut dan kadar air). Permen jelly terbaik dari hasil pengujian sensori kemudian dilakukan pengujian kimia meliputi kadar abu, kadar gula reduksi dan aktivitas antioksidan. Data dianalisis dengan ANARA dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa permen jelly dengan rasio ekstrak temu mangga dan sari buah mangga kuweni 65:35 (perlakuan T5) merupakan perlakuan terbaik dengan skor warna 3,90 (kuning pekat), aroma dengan skor 3,70 (suka), rasa dengan skor 3,83 (suka), tekstur dengan skor 3,82 (suka), kadar air 19,49%, total padatan terlarut 38,85⸰brix, kadar abu sebesar 2,27%, kadar gula reduksi sebesar 3,24%, dan aktivitas antioksidan sebesar 43,90%. Kata kunci : ekstrak temu mangga, sari buah mangga kuweni, permen jelly ABSTRACT The aim of this research was to find the proportion of temu mangga extract and kuweni mango juice that can produce jelly candies of the highest quality. This research was using completely randomized design with 6 treatments and 4 replications. The treatments in this research is a proportion temu mangga extract and kuweni mango juice as much as 85:15 (T1), 80:20 (T2), 75:25 (T3), 70:30 (T4), 65:35 (T5) and 60:40 (T6). The observations of this research are sensory attribute test (taste, color, aroma, texture) and chemical test (total dissolved solids and moisture content). The best jelly candies from the results of sensory testing and then chemical tested include ash content, reducing sugar and antioxidant activity. The data were analyzed by ANARA and continued with the Smallest Significant Difference test (LSD) at the level of 5%. The results showed that jelly candy with the ratio of temu mangga extract and kuweni mango juice 65:35 (T5 treatment) was the best treatment with score of color 3,90 (deep yellow), aroma with score of 3,70 (likes), taste with score of 3,83 (likes), texture with score of 3,82 (likes), water content of 19,49 %, dissolved solids of 38,85⸰brix, ash content of 2,27%, reducing sugar content of 3,24% and total antioxidant activity of 43,90%. Keywords : temu mangga extract, kuweni mango juice, jelly candy.