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NIM (Student Number)A1F018085
Nama MahasiswaAGNES FERLIANA
Judul ArtikelOPTIMASI PROPORSI HIGH FRUCTOSE SYRUP (HFS) DAN SORBITOL PADA PRODUKSI FRUIT LEATHER BUAH CARICA (Carica pubescens L.)
AbstrakCarica pubescens L. merupakan tanaman khas dataran tinggi di Indonesia yang dapat dijumpai di dataran tinggi Dieng, Wonosobo. Buah carica memiliki kanudngan vitamin C, protein, lemak, serat, karbohidrat, natrium, dan kalium. Untuk meningkatkan nilai tambah buah carica, dapat memanfaatkan buah yang lewat masak tersebut menjadi produk olahan. Salah satu produk olahan yang memiliki potensi besar adalah fruit leather. Penelitian ini bertujuan untuk: (1) menetapkan proporsi High Fructose Syrup (HFS) dan sorbitol untuk menghasilkan produk fruit leather carica yang memiliki respon sifat plastis, kelembutan, kekenyalan, flavor carica, dan kesukaan maksimum, serta kelengketan dan kekerasan minimum; (2) mengkaji karakteristik sensori dari produk fruit leather carica dengan formula hasil rekomendasi software Design Expert V.10; (3) membandingkan karakteristik sifat sensori dan kimia produk fruit leather carica formula optimum dengan kontrol (tanpa penambahan HFS dan sorbitol). Penelitian ini menggunakan metode RSM (Response Surface Methodology) dengan rancangan percobaan CCD (Central Composite Design) yang terdiri dari 2 faktor dan 2 block sehingga diperoleh 14 kombinasi perlakuan. Data yang diperoleh dianalisis dengan software Design Expert V.10 dan SPSS IBM Statistics V. 25 menggunakan uji T 95%. Hasil penelitian ini yaitu formula optimum buah carica yang diperoleh dari proporsi HFS 7,13% dan sorbitol 2,31%. dengan nilai desirability tertinggi sebesar 0,65. Peningkatan proporsi HFS menyebabkan peningkatan intensitas sifat plastis, kelembutan, kekenyalan, kelengketan, flavor carica, dan kesukaan namun menurunkan intensitas kekerasan. Sedangkan peningkatan proporsi sorbitol menyebabkan peningkatan intensitas kekenyalan, kelengketan, kekerasan, dan flavor carica namun menurunkan intensitas sifat plastis, kelembutan, dan kesukaan. Hasil uji kimia dibandingkan dengan produk kontrol, produk optimum memiliki nilai Aw, kadar abu, kadar protein yang lebih rendah sedangkan kadar lemak, kadar serat pangan total, kadar karbohidrat, kadar gula total, dan kadar vitamin C produk optimum lebih tinggi dibandingan produk kontrol. Produk optimum memiliki intensitas atribut sensori yaitu sifat plastis, kelembutan, kekenyalan, kelengketan, flavor carica, dan kesukaan yang lebih tinggi, sedangkan intensitas kekerasanya lebih rendah dibandingkan produk kontrol.
Abstrak (Inggris)Carica pubescens L. is a typical highland plant in Indonesia that can be found in the Dieng plateau, Wonosobo. Carica fruit contains vitamin C, protein, fat, fiber, carbohydrates, sodium, and potassium. To increase the added value of carica fruit, you can use the ripe fruit into processed products. One of the processed products that have great potential is fruit leather. This study aims to: (1) determine the proportion of High Fructose Syrup (HFS) and sorbitol to produce fruit leather carica products that have a response to plastic properties, softness, elasticity, carica flavor, and maximum liking, as well as minimum stickiness and hardness; (2) examine the sensory characteristics of carica fruit leather products with the formula recommended by Design Expert software V.10; (3) comparing the sensory and chemical characteristics of the fruit leather carica product with the optimum formula with the control (without the addition of HFS and sorbitol). This study uses the RSM (Response Surface Methodology) method with a CCD (Central Composite Design) experimental design consisting of 2 factors and 2 blocks in order to obtain 14 treatment combinations. The data obtained were analyzed using Design Expert software V.10 and SPSS IBM Statistics V. 25 using 95% T test. The results of this study were the optimum formula for carica fruit obtained from the proportion of HFS 7.13% and sorbitol 2.31%. with the highest desirability value of 0.65. An increase in the proportion of HFS causes an increase in the intensity of plasticity, softness, elasticity, stickiness, carica flavor, and liking but decreases the intensity of hardness. Meanwhile, increasing the proportion of sorbitol caused an increase in the intensity of elasticity, stickiness, hardness, and carica flavor but decreased the intensity of plasticity, softness, and liking. The results of the chemical test were compared with the control product, the optimum product had lower Aw values, ash content, protein content while the fat content, total dietary fiber content, carbohydrate content, total sugar content, and vitamin C content of the optimum product were higher than the control product. The optimum product had a higher intensity of sensory attributes, namely plasticity, softness, elasticity, stickiness, carica flavor, and preference, while the intensity of hardness was lower than the control product.
Kata Kunci fruit leather, buah carica, HFS, sorbitol, optimasi, sensori, kimia, optimum, kontrol.
Nama Pembimbing 1Dr. Santi Dwi Astuti, S.TP., M.Si
Nama Pembimbing 2Ali Maksum, S.TP., MP
Tahun2022
Jumlah Halaman12
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