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NIM (Student Number)A1F018009
Nama MahasiswaALIYYANUR MU'IZZAH
Judul ArtikelOptimasi Proporsi Pure Buah Carica dan Sorbitol Dalam Pembuatan Konsentrat Buah Carica (Carica pubescens)
AbstrakCarica (Carica pubescens) merupakan tanaman khas Dieng, Wonosobo dan termasuk buah klimaterik sehingga perlu dilakukan pengolahan buah carica yang lewat matang, salah satunya konsentrat. Penelitian ini bertujuan untuk: (1) menetapkan proporsi pure buah carica dan sorbitol untuk menghasilkan produk konsentrat buah carica yang memiliki respon optimum berupa intensitas warna kuning maksimal, intensitas aroma carica in range, intensitas rasa carica in range, intensitas rasa manis in range, intensitas homogenitas maksimal, intensitas kepekatan seduhan maksimal dan intensitas kesukaan maksimal; (2) melakukan optimasi sifat sensori produk konsentrat buah carica; (3) melakukan karakterisasi sifat sensori dan fisikokimia produk optimum dibandingkan dengan kontrol. Penelitian ini menggunakan metode RSM (Response Surface Methodology) dengan rancangan percobaan CCD (Central Composite Design) yang terdiri dari 2 faktor, 2 blok dan 14 kombinasi perlakuan. Data yang diperoleh dianalisis dengan software Design Expert 10 dan SPSS IBM Statistics 21 menggunakan uji T 95%. Penelitian ini menghasilkan formula optimum konsentrat buah carica dengan proporsi pure buah carica 27,93% dan sorbitol 3,41%. Hasil uji sensori menunjukkan peningkatan proporsi pure menyebabkan peningkatan pada respon intensitas warna kuning, aroma carica, rasa carica, dan kepekatan seduhan serta menyebabkan penurunan pada respon rasa manis, homogenitas dan kesukaan. Peningkatan proporsi sorbitol menyebabkan peningkatan pada respon rasa carica, rasa manis dan kesukaan serta menyebabkan penurunan pada respon warna kuning, aroma carica, homogenitas dan kepekatan seduhan. Produk optimum memiliki karakteristik kimia yang lebih tinggi daripada produk kontrol pada kadar air, protein, serat pangan total, gula total dan antioksidan. Sementara itu, kadar abu dan karbohidrat pada produk optimum lebih rendah daripada produk kontrol. Produk kontrol memiliki karakteristik fisik berupa warna (L*, a* dan b*) yang lebih baik daripada produk produk optimum. Produk optimum memiliki karakteristik sensori yang lebih tinggi daripada produk kontrol pada respon warna kuning, aroma carica, rasa carica, rasa manis, kepekatan seduhan dan kesukaan. Namun, produk kontrol memiliki homogenitas yang lebih tinggi daripada produk optimum.
Abstrak (Inggris)Carica (Carica pubescens) is a typical plant of Dieng, Wonosobo and includes climacteric fruit so it is necessary to process carica fruit that is too ripe, one of which is concentrate. This study aims to: (1) determine the proportion of carica fruit puree and sorbitol to produce a carica fruit concentrate product that has the optimum response in the form of maximum yellow color intensity, carica scent in range, carica taste in range, sweet taste in range, maximum homogeneity, density maximum steeping and maximum liking; (2) optimizing the sensory properties of the carica fruit concentrate product; (3) characterizing the optimum sensory and physicochemical properties of the product compared to the control. This study used the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors, 2 blocks and 14 treatment combinations. The data obtained were analyzed with Design Expert software 10 and SPSS IBM Statistics 21 using 95% T test. This study resulted in the optimum formula of carica fruit concentrate with the proportion of carica fruit puree 27.93% and sorbitol 3.41%. Sensory test results showed an increase in the proportion of puree caused an increase in the response of yellow color intensity, carica scent, carica taste, and steeping concentration and caused a decrease in sweetness, homogeneity and preference responses. An increase in the proportion of sorbitol causes an increase in the response of carica taste, sweetness and preference and causes a decrease in the response of yellow color, carica scent, homogeneity and steeping concentration. The optimum product had higher chemical characteristics than the control product in terms of water content, protein, total dietary fiber, total sugar and antioxidants. Meanwhile, the ash and carbohydrate content of the optimum product was lower than that of the control product. The control product has better physical characteristics in the form of color (L*, a* and b*) than the optimum product. The optimum product had higher sensory characteristics than the control product in response to yellow color, carica scent, carica taste, sweetness, steeping concentration and preference. However, the control product has higher homogeneity than the optimum product.
Kata Kuncicarica, konsentrat, pure, sorbitol, optimasi, RSM (Response Surface Methodology)
Nama Pembimbing 1Dr. Santi Dwi Astuti, S.TP., M.Si.
Nama Pembimbing 2Ali Maksum, S.TP., M.P.
Tahun2022
Jumlah Halaman101
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