KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK PERMEN
KERAS PINANG MUDA (Areca catechu L.) DENGAN
PENAMBAHAN ASAM SITRAT
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Institusion
Universitas Jambi
Author
Musfiqurahman, Musfiqurahman
Subject
L Education (General)
Datestamp
2024-03-07 03:19:05
Abstract :
Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan berbagai konsentrasi asam sitrat terhadap karakteristik fisik, kimia dan organoleptik permen keras pinang muda, serta mengetahui konsentrasi asam sitrat yang menghasilkan permen keras pinang muda terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 taraf perlakuan yaitu penambahan asam sitrat 0,05%; 0,06%; 0,07%; 0,08%; 0,09% dan 0,1%, yang mana dilakukan tiga kali pengulangan sehingga didapatkan 18 satuan percobaan. Parameter yang diamati antara lain warna, kadar air, kadar gula reduksi, kadar sukrosa, aktivitas antioksidan, serta organoleptik. Data yang diperoleh akan dianalisis menggunakan ANOVA pada taraf 1% dan 5%, apabila terdapat pengaruh perlakuan maka akan dilanjutkan dengan uji DNMRT (Duncan?s New Multiple Range Test) pada taraf 5%. Hasil penelitian menunjukkan perlakuan berpengaruh terhadap warna, kadar gula reduksi, kadar sukrosa, aktivitas antioksidan, serta uji organoleptik yang meliputi rasa, tekstur, warna, dan penerimaan keseluruhan. Penambahan asam sitrat tidak menunjukkan pengaruh terhadap kadar air permen keras pinang muda. Permen keras pinang muda terbaik yang dihasilkan terdapat pada perlakuan dengan penambahan asam sitrat sebanyak 0,05% dengan nilai kecerahan 65,67; a* 31,33; dan b* 54,00 dengan deskripsi warna bright orange, kadar air permen keras 3,37%; kadar gula reduksi 33,31%; kadar sukrosa 46,52%; aktivitas antioksidan 58,38%; penilaian rasa 2,00 (tidak kelat); tekstur 3,96 (agak keras); warna 4,08 (suka) dan penerimaan keseluruhan 4,12 (suka). This research was conducted to determine the effect of using various concentrations of citric acid on the physical, chemical and organoleptic characteristics of young areca nut hard candy, as well as to determine the concentration of citric acid that produces the best young areca nut hard candy. This research used a Completely Randomized Design (CRD) with 6 treatment levels, namely the addition of 0.05% citric acid; 0.06%; 0.07%; 0.08%; 0.09% and 0.1%, which was carried out three times to obtain 18 experimental units. The parameters observed include other colors, water content, reducing sugar content, sucrose content, antioxidant activity, and organoleptics. The data obtained will be analyzed using ANOVA at the 1% and 5% levels, if there is an effect of treatment it will be continued with the DNMRT (Duncan's New Multiple Range Test) test at the 5% level. The research results showed that the treatment had an effect on color, sugar reduction levels, sucrose levels, antioxidant activity, as well as organoleptic tests which included taste, texture, color and overall acceptability. The addition of citric acid showed no effect on the water content of young areca nut hard candy. The best young areca nut hard candy produced was in the treatment with the addition of 0.05% citric acid with a brightness value of 65.67; a* 31.33; and b* 54.00 with a description of bright orange color, hard candy water content 3.37%; reducing sugar content 33.31%; sucrose content 46.52%; antioxidant activity 58.38%; taste rating 2.00 (not chelated); texture 3.96 (somewhat hard); color 4.08 (likes) and overall acceptance 4.12 (likes).
Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan berbagai konsentrasi asam sitrat terhadap karakteristik fisik, kimia dan organoleptik permen keras pinang muda, serta mengetahui konsentrasi asam sitrat yang menghasilkan permen keras pinang muda terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 6 taraf perlakuan yaitu penambahan asam sitrat 0,05%; 0,06%; 0,07%; 0,08%; 0,09% dan 0,1%, yang mana dilakukan tiga kali pengulangan sehingga didapatkan 18 satuan percobaan. Parameter yang diamati antara lain warna, kadar air, kadar gula reduksi, kadar sukrosa, aktivitas antioksidan, serta organoleptik. Data yang diperoleh akan dianalisis menggunakan ANOVA pada taraf 1% dan 5%, apabila terdapat pengaruh perlakuan maka akan dilanjutkan dengan uji DNMRT (Duncan?s New Multiple Range Test) pada taraf 5%. Hasil penelitian menunjukkan perlakuan berpengaruh terhadap warna, kadar gula reduksi, kadar sukrosa, aktivitas antioksidan, serta uji organoleptik yang meliputi rasa, tekstur, warna, dan penerimaan keseluruhan. Penambahan asam sitrat tidak menunjukkan pengaruh terhadap kadar air permen keras pinang muda. Permen keras pinang muda terbaik yang dihasilkan terdapat pada perlakuan dengan penambahan asam sitrat sebanyak 0,05% dengan nilai kecerahan 65,67; a* 31,33; dan b* 54,00 dengan deskripsi warna bright orange, kadar air permen keras 3,37%; kadar gula reduksi 33,31%; kadar sukrosa 46,52%; aktivitas antioksidan 58,38%; penilaian rasa 2,00 (tidak kelat); tekstur 3,96 (agak keras); warna 4,08 (suka) dan penerimaan keseluruhan 4,12 (suka). This research was conducted to determine the effect of using various concentrations of citric acid on the physical, chemical and organoleptic characteristics of young areca nut hard candy, as well as to determine the concentration of citric acid that produces the best young areca nut hard candy. This research used a Completely Randomized Design (CRD) with 6 treatment levels, namely the addition of 0.05% citric acid; 0.06%; 0.07%; 0.08%; 0.09% and 0.1%, which was carried out three times to obtain 18 experimental units. The parameters observed include other colors, water content, reducing sugar content, sucrose content, antioxidant activity, and organoleptics. The data obtained will be analyzed using ANOVA at the 1% and 5% levels, if there is an effect of treatment it will be continued with the DNMRT (Duncan's New Multiple Range Test) test at the 5% level. The research results showed that the treatment had an effect on color, sugar reduction levels, sucrose levels, antioxidant activity, as well as organoleptic tests which included taste, texture, color and overall acceptability. The addition of citric acid showed no effect on the water content of young areca nut hard candy. The best young areca nut hard candy produced was in the treatment with the addition of 0.05% citric acid with a brightness value of 65.67; a* 31.33; and b* 54.00 with a description of bright orange color, hard candy water content 3.37%; reducing sugar content 33.31%; sucrose content 46.52%; antioxidant activity 58.38%; taste rating 2.00 (not chelated); texture 3.96 (somewhat hard); color 4.08 (likes) and overall acceptance 4.12 (likes).
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