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Zulkifli Lubis
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Agriculture, Biological Sciences & Forestry Engineering

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PENGARUH PERBANDINGAN KONSENTRASI XANTHAN GUM DENGAN KARAGENAN DAN LAMA PEMASAKAN TERHADAP MUTU JELLY TERONG BELANDA (The Effect of Ratio of Xanthan Gum and Carragenan and Cooking Time on The Quality of Tamarillo Jelly) Melva Syafitri Pasaribu; Zulkifli Lubis; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 5, No 4 (2017): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

ABSTRACT The purpose of this study was to determine the effect of ratio of xanthan gumic and carragenan and cooking time on the quality of tamarillo jelly. This study was done used completely randomized design with two factors, ie: ratio of  xanthan gumic and carragenan (K) (0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, and 1,0%:0,7%) and cooking time (L): (15 minute, 20 minute, 25 minute and 30 minute). The ratio of Xanthan gumic and carragenan gave highly significant effect on moisture content, ash content, and sensory value of colour. Cooking time gave highly significant effect  on moisture content, vitamine C content, total acid, total soluble solid, sensory value of color, flavor, taste, and plasticity, and gave significant effect on ash content. The interaction of the ratio of xanthan gumic and carragenan and cooking time had highly significant effect on moisture content. The best quality of tamarillo jelly was obtained from the ratio of xanthan gum and carragenan (K4 of 1,0%:0,7%) and cooking time (L3 of 25 minute). Keywords: Carragenan, Cooking Time, Jelly, Tamarillo, Xanthan Gum ABSTRAK   Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan konsentrasi xanthan gum dengan karagenan dan lama pemasakan terhadap mutu jelly terong belanda. Penelitian dilakukan dengan menggunakan Rancangan Acak lengkap Faktorial dengan 2 faktor, yaitu perbandingan konsentrasi xanthan gum dan karagenan (K) : 0,7:1,0%, 0,8%:0,9%, 0,9%:0,8%, dan 1,0%:0,7%, serta lama pemasakan (L) : 15 menit, 20 menit, 25 menit, dan 30 menit.  Perbandingan konsentrasi xanthan gum dan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, dan nilai organoleptik warna.  Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C, total asam, total padatan terlarut, nilai organoleptik warna, aroma, rasa, dan plastisitas, serta memberikan pengaruh berbeda nyata terhadap kadar abu.  Interaksi antara perbandingan konsentrasi xanthan gum dan karagenan serta lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air.  Jelly terong belanda dengan mutu terbaik diperoleh dari perlakuan perbandingan konsentrasi xanthan gum dan karagenan 1,0% : 0,7%, dan lama pemasakan 25 menit.   Kata Kunci : Karagenan, Jelly, Lama Pemasakan, Tamarilo, Xanthan Gum
PENGARUH PERBANDINGAN SARI DAUN CINCAU (Cyclea barbata L. Miers) DENGAN SARI DAUN SUJI (Dracaena angustifolia) DAN JUMLAH KARAGENAN TERHADAP MUTU MINUMAN JELI (The effect of Ratio of Grass Jelly Leaves Extract (Cyclea barbata L. Mier) and Suji Leaves Ext Husnul Fauzi Rambe; Sentosa Ginting; Zulkifli Lubis
Jurnal Rekayasa Pangan dan Pertanian Vol 6, No 4 (2018): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.7 KB)

Abstract

ABSTRACT This research  was conducted to determine the effect of ratio of  grass jelly leaves extract and suji leaves extract and amount of carrageenan on jelly drink quality. This research used a completely randomized design with two factors: the ratio of grass jelly leaves extract and suji leaves extract (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), and amount of carrageenan (K) : (0,25%), (0,50%), and  (0,75%). The results showed that the ratio of grass jelly leaves extract and suji leaves extract gave highly significant effect on moisture content, fiber content, ash content, vitamin C content, total acid, color hedonic test, color and texture score test of jelly drink. The amount of carrageenan gave highly significant effect on moisture content, fiber content, ash content, vitamin C content,  total acid, color hedonic test, color and texture score test of jelly drink. The ratio of grass jelly leaves extract and suji leaves extract of 90% : 10% and amount of carrageenan of 0,75% produced the best quality of jelly drink. Keywords: Carrageenan, Grass Jelly Leaves Extract, Jelly Drink, Suji Leaves Extract ABSTRAK Penelitian ini dilakukan untuk menentukan pengaruh perbandingan sari daun cincau dengan sari daun suji dan jumlah karagenan terhadap mutu minuman jeli. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu perbandingan sari daun cincau dengan sari daun suji  (C) : (90%:10%, 70%:30%, 50%:50%, 30%:70%, 10%:90%), dan jumlah karagenan (K) : (0,25%), (0,50%), dan (0,75%). Hasil penelitian menunjukkan bahwa perbandingan sari daun cincau dengan sari daun suji memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam,  uji hedonik warna, uji skor warna, dan uji skor tekstur minuman jeli. Jumlah karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar abu, kadar vitamin C, total asam, uji hedonik warna, uji skor warna, dan uji skor tekstur  minuman jeli. Interaksi kedua faktor memberikan pengaruh berbeda tidak nyata terhadap semua parameter kecuali kadar abu. Perbandingan sari daun cincau dengan sari daun suji 90% : 10% dan jumlah karagenan 0,75% menghasilkan minuman jeli dengan mutu terbaik.   Kata kunci: Karagenan, Minuman Jeli, Sari Daun Cincau, Sari Daun Suji.
Co-Authors Husnul Fauzi Rambe Melva Syafitri Pasaribu Ridwansyah Ridwansyah Sentosa Ginting