Skripsi Jurusan Tata Boga - Fakultas Teknik UM, 2019

Ukuran Huruf:  Kecil  Sedang  Besar

PENGARUH KONSENTRASI KARAGENAN TERHADAP SIFAT FISIKO KIMIA JEY DRINK DAUN BROKOLI (Brasica aloeracea ver. italica)

Muzaqi Muhammad Nizar

Abstrak


ABSTRAK

Muzaqi, Muhammad Nizar. 2019 Pengaruh Konsentrasi Karagenan Terhadap Sifat Fisikokimia Dan Organoleptik Jelly Drink Daun Brokoli (Brassica aloeracea var. Italica). Skripsi. Jurusan Teknologi Industri, ?Fakultas Teknik, Universitas Negeri Malang. Pembimbing (I) Dr. Ir. Soenar Soekopitojo, M.Si., (II) Aisyah Larasati, S.T., M.T.,MIM., Ph.D.

Kata Kunci : daun brokoli, jelly drink, jelly drink daun brokoli, viskositas, serat pangan total, vitamin c.

Jelly drink tidak hanya sekedar minuman biasa, tetapi dapat juga dikonsumsi sebagai minuman penunda lapar. Tingkat produksi brokoli yang semakin meningkat, juga berdampak terhadap limbah daun. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi karagenan terhadap viskositas kandungan vitamin c, serat pangan, dan hedonik (kesukaan warna, aroma dan tekstur) jelly drink. Penelitian ini menggunakan metode eksperimen dengan masing-masing 2 kali pengulangan. Kadar vitamin c jelly drink daun brokoli diukur dengan Metode Jacob titrimetric. Serat pangan total diukur menggunakan Metode enzymatik digestion. Kadar viskositas diukur menggunakan Metode Viscometer. Hasil dari penghitungan dianalis menggunakan ANOVA bila ada perbedaan yg signifikan dilanjutkan menggunakan Uji Duncan’s Multiple Range Test (DMRT). Hasil analisis kadar vitamin c menunjukkan bahwa jelly drink daun brokoli penambahan karagenan 0,475%  memiliki kandungan yang paling tinggi tinggi (47,065). Kandungan serat pangan total jelly drink daun brokoli penambahan karagenan 0,475% lebih banyak  (21,871). Kadar viskositas jelly drink daun brokoli penambahan karagenan 0,475%  memiliki daya viskos tertinggi (118,253). Sifat hedonik warna memiliki perbedaan dengan skor tertinggi pada jelly drink dengan konsentrasi karagenan 0,475% dengan kriteria agak suka. Sifat hedonik tekstur memiliki perbedaan dengan skor tertinggi pada jelly drink dengan konsentrasi karagenan 0,45% dengan kriteria agak suka. Uji hedonik aroma  tidak memiliki perbedaan yang signifikan yaitu, agak suka.

ABSTRACT

Muzaqi, Muhammad Nizar. 2019 Effect of Carrageenan Concentration on the Physical and Chemical Properties of Organoleptic Jelly Drink Broccoli Leaves (Brassica aloeracea var. Italica). Essay. Industrial Technology Department, Faculty of Engineering, Malang State University. Advisor (I) Dr. Ir. Soenar Soekopitojo, M.Sc., (II) Aisyah Larasati, S.T., M.T.,MIM., Ph.D.

Keyword: broccoli leaves, jelly drinks, jelly drink broccoli leaves, viscosity, total food fiber, vitamin c.

Jelly drinks are not just ordinary drinks, but can also be consumed as a hungry drink. Increasing levels of broccoli production also affect leaf waste. This study aims to determine the effect of the addition of carrageenan concentration on the viscosity of vitamin C, dietary fiber, and hedonic content (preference for color, aroma and texture) of jelly drink. This study used an experimental method with each of two repetitions. Levels of vitamin c broccoli leaf drink were measured by the Jacob titrimetric method. Total food fiber was measured using an enzymatic digestion method. The viscosity level was measured using the Viscometer Method. The results of the calculation were analyzed using ANOVA if there were significant differences followed by the Duncan Multiple Range Test (DMRT) Test. The results of the analysis of vitamin C levels showed that broccoli leaf jelly drink carrageenan addition 0.475% had the highest high content (47,065). The food fiber content of total jelly drink broccoli leaves carrageenan added 0.475% more (21,871). The viscosity level of jelly drink of broccoli leaves carrageenan addition 0.475% has the highest viscosity (118.253). The hedonic properties of color have differences with the highest score on jelly drinks with carrageenan concentration of 0.475% with rather like criteria. The hedonic nature of the texture has a difference with the highest score on jelly drinks with carrageenan concentration of 0.45% with rather like criteria. The scented hedonic test has no significant difference, that is, rather like