Skripsi Jurusan Tata Boga - Fakultas Teknik UM, 2017

Ukuran Huruf:  Kecil  Sedang  Besar

Pengaruh Jenis Buah terhadap Mutu Minuman Fungsional Sari Rimpang Rumput Teki (Cyperus rotundus L)Rasa Buah

Rajih Mashifa

Abstrak


ABSTRAK

 

Mashifa, Rajih. 2016. Pengaruh Jenis Buah terhadap Mutu Minuman Fungsional Sari Rimpang Rumput Teki (Cyperus rotundus L)Rasa Buah. Skripsi, Program Studi Pendidikan Tata Boga Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing: (1) Dr. Mazarina Devi, M.Si. (2) Dr. Ir. SoenarSoekopitojo, M.Si.

 

Kata Kunci: rimpang rumput teki, sari buah, minuman fungsional

 

Penelitian bertujuan untuk mengetahuipengaruh jenis buah terhadap mutu minuman fungsional sari rimpang rumput teki rasa buah. Jenis buah yang digunakan dalam penelitian ini adalah buah stroberi, nanas, dan sirsak. Penelitian ini bertujuan untuk mengetahui jumlah kandungan kalsium (Ca), magnesium (Mg), dan zat besi (Fe), serta mutu organolaptik yang meliputi rasa dan aroma pada masing-masing minuman sari rimpang rumput teki rasa buah.

Penelitian dilaksanakan pada bulan Agustus 2015 sampai dengan Februari 2016 di laboratorium Teknologi Industri Universitas Negeri Malang, sedangkan analisis kandungan kalsium, magnesium, zat besi di laboratorium kimia Universitas Muhammadiyah Malang. Rancangan penelitian disusun menggunakan rancangan acak lengkap dengan perlakuan jenis buah, yaitu minuman sari rimpang rumput teki dengan buah stroberi, minuman sari rimpang rumput teki dengan buah nanas, minuman sari rimpang rumput teki dengan buah sirsak. Semua perlakuan diulang sebanyak dua kali. Uji kalsium, magnesium, dan zat besi menggunakan metode spektrofotometer uv vis. Uji hedonik rasa dan aroma dilakukan pada 35 panelis dengan dua kali ulangan. Data yang diperoleh dianalisis anova one way dan uji lanjut DMRT menggunakan program komputasi SPSS for windows ver. 21.

Hasil uji statistik menunjukkan bahwa penambahan buah yang berbeda memberikan pengaruh yang signifikan terhadap kandungan kalsium, magnesium dan zat besi pada minuman sari rimpang rumput teki. Penambahan buah stroberi menghasilkan minuman sari rimpang rumput teki dengan kadar kalsium 0,338 (mg/100 ml), magnesium 0,176 (mg/100 ml) dan zat besi 0,008 (mg/100 ml) tertinggi dan berbeda nyata dengan buah nanas dan sirsak.

Hasil uji statistik juga menunjukkan bahwa penambahan buah yang berbeda memberikan pengaruh yang signifikan terhadap sifat hedonik rasa, namun tidak pada sifat hedonik aroma. Penambahan buah nanas lebih disukai dibandingkan penambahan buah stroberi dan nanas. Hasil uji hedonik rasa ketiga rasa, berada pada kisaran netral sampai agak suka. Hasil uji hedonik aroma ketiga rasa berada pada kisaran netral sampai agak suka.

 

 

 

 

 

 

 

 

ABSTRACT

 

 

 

 

 

Mashifa, Rajih. 2016. The Influence of Fruits Types Against The Quality of Functional Drinks of Nut Grass (Cyperus rotundus L) Rhizome Extract whit Fruit Flavored. Mini Thesis, Department of Industrial Technology, Faculty of Engineering, Universitas Negeri Malang. Advisor: (1) Dr. Mazarina Devi, M.Si. (2) Dr.Ir. Soenar Soekopitojo, M.Si.

 

Key words: Nut Grass (Cyperus rotundus L) Rhizome, fruit extract, functional drinks

 

 

 

The research is aimed to know the influence of fruit types against the quality of functional drinks of nut grass rhizome extract whit fruit flavored. The type of fruits which is used in this research is strawberry, pineapple, and sour fruit. The research is aimed to know the amount of calcium content (Ca), magnesium (Mg), and a iron (Fe), as well as the hedonic test covering the taste and aroma on each nut grass rhizome extract whit fruit flavored.

 

This research was done on August 2015 to February 2016 at Technology Industry Laboratory of Malang State University, whereas the analysis of calcium content, magnesium, and a iron was at chemical laboratory of Muhammadyah Malang University. This research arranges by a complete random draft with the treatments of fruit types, that is a drink nut grass rhizome extract with strawberry, a drink nut grass rhizome extract with pineapple, and a drink nut grass rhizome extract with sour fruit. All the treatment was repeated two times. Calcium test, magnesium, and iron used spectrometer uv vis. Hedonic test taste and aroma was done to 35 panelists with two repetitions’. The data gained was analyzed by ANOVAs one way and test DMRT advanced by using computation SPSS program for Windows ver. 21.

 

The result of this research showed that the additional different fruits gave a significant influence against the calcium content, magnesium, and a vitamin mineral in a drink nut grass rhizome extract. Adding the strawberry produce a drink nut grass rhizome extract the level of calcium 0.338 (mg/100ml), magnesium 0.176 (mg/100ml) and a vitamin mineral 0.008 (mg/100ml) highest and different with pineapple and sour fruit.

 

The result of statistic test also showed that adding the different fruits gave significant influence against the taste of hedonic character, but it was not in the taste of aroma hedonic. Adding the pineapple is preferred compared with the additional of strawberry and pineapple. The aroma hedonic result of those three fruits was in the mill of neutral to a bit like.