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NIM (Student Number)A1F018067
Nama MahasiswaFITRIATUN NUR `ABIDAH
Judul ArtikelKarakteristik Fisikokimia dan Sensori Jelly Drink Cincau Hitam pada Variasi Jenis dan Konsentrasi Hidrokoloid
AbstrakDesa Sokawera terletak di Kecamatan Cilongok, Kabupaten Banyumas, Provinsi Jawa Tengah. Desa tersebut memiliki salah satu hasil komoditas pertanian yang melimpah yaitu tanaman cincau hitam. Namun, banyaknya komoditas tersebut tidak sebanding dengan pemasaran dan inovasi pengolahannya. Salah satu inovasi pengolahan cincau hitam yaitu jelly drink cincau hitam. Pada pembuatan jelly drink diperlukan adanya gelling agent berupa hidrokoloid. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan sensori jelly drink cincau hitam yang dipengaruhi oleh jenis hidrokoloid dan konsentrasi hidrokoloid serta mengetahui kombinasi jenis dan konsentrasi hidrokoloid yang menghasilkan karakteristik fisikokimia dan sensori jelly drink cincau hitam terbaik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor yaitu jenis hidrokoloid (J) (karagenan dan bubuk jeli) dan konsentrasi hidrokoloid (K) (0,4; 0,5; 0,6; dan 0,7%). Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 24 unit percobaan. Variabel uji karakteristik fisikokimia (viskositas, pH, aktivitas air (Aw), sineresis, kadar abu, dan kadar air) serta pengujian sifat sensori (warna, aroma, rasa, tekstur, dan kesukaan (overall)). Hasil dianalisis menggunakan analisis sidik ragam dan uji lanjut DMRT pada taraf α = 5%. Penentuan perlakuan terpilih menggunakan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa jenis hidrokoloid karagenan mengasilkan produk jelly drink cincau hitam dengan viskositas yang lebih rendah dan sineresis yang lebih tinggi dibandingkan dengan jenis hidrokoloid bubuk jeli. Konsentrasi hidrokoloid 0,7% menghasilkan karakteristik fisikokimia dan sensori jelly drink cincau hitam yang lebih baik daripada konsentrasi hidrokoloid 0,4; 0,5; dan 0,6%. Perlakuan terbaik pada penelitian ini didapat pada kombinasi perlakuan karagenan 0,7% (J1K4).
Abstrak (Inggris)Sokawera Village is a village located in Cilongok District, Banyumas Regency, Central Java Province. The village has one of the most abundant agricultural commodities, namely black grass jelly. There are many black grass jelly plants and there is enough potential to be developed in the village. However, the number of these commodities is not commensurate with their marketing and processing innovations. One of the innovations in processing black grass jelly that is easy to make, liked by many people and has a long shelf life is making black grass jelly drink. In the manufacture of jelly drinks, it is necessary to have a gelling agent in the form of hydrocolloids to improve the texture of the product. This study aims to determine the physicochemical and sensory characteristics of black grass jelly drink which is influenced by the type of hydrocolloid, to determine the physicochemical and sensory characteristics of jelly drink which is influenced by the hydrocolloid concentration, and to determine the combination of type and concentration of hydrocolloid which produces the best physicochemical and sensory characteristics of black grass jelly drink. This study used a factorial Completely Randomized Design (CRD) method with two factors, namely the type of hydrocolloid (J) which consisted of 2 levels (carrageenan and jelly powder) and the concentration of hydrocolloid (K) which consisted of 4 levels (0.4; 0.5). ; 0.6; and 0.7%). Each treatment was repeated 3 times to obtain 24 experimental units. The test variables for physicochemical characteristics include viscosity, pH, water activity (Aw), syneresis, ash content, and water content, as well as testing for sensory properties including color, aroma, taste, texture, and overall preference. The test results of physicochemical and sensory variables were analyzed using analysis of variance and Duncan's multiple range test (DMRT) at the level of = 5%. Determination of the selected treatment using the effectiveness index test. The results showed that the type of carrageenan hydrocolloid produced a jelly drink of black grass jelly with a lower viscosity and higher syneresis than the type of jelly powder hydrocolloid. Hydrocolloid concentration of 0.7% produced better physicochemical and sensory characteristics of black grass jelly drink than hydrocolloid concentration of 0.4; 0.5; and 0.6%. The best treatment in this study was obtained in the combination of 0.7% carrageenan treatment (J1K4).
Kata KunciKata kunci : Jelly Drink, Hidrokoloid, Karagenan, Bubuk Jeli
Nama Pembimbing 1Dr. Pepita Haryanti, S. TP., M. Sc.
Nama Pembimbing 2Karseno, S. P., M. P., Ph. D.
Tahun2022
Jumlah Halaman10
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