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INDONESIA
Jurnal Penelitian Pascapanen Pertanian
Published by Kementerian Pertanian
ISSN : 02161192     EISSN : 25414054     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Penelitian Pascapanen Pertanian (J.Pascapanen) memuat artikel primer yang bersumber dari hasil penelitian pascapanen pertanian. Jurnal ini diterbitkan secara periodik dua kali dalam setahun oleh Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian.
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PRODUKSI PEKTIN BERMETOKSIL RENDAH DARI KULIT JERUK NIPIS (Citrus aurantifolia Swingle) SECARA SPONTAN MENGGUNAKAN PELARUT AMONIUM OKSALAT DAN ASAM Sri Usmiati; Djumali Mangunwidjaja; Erliza Noor; Nur Richana; Endang Prangdimurti
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.125-135

Abstract

Pengembangan teknologi ekstraksi pektin bermetoksil rendah terus dieksplorasi karena tanaman sumber yang relatif terbatas. Tujuan penelitian adalah untuk memperoleh pektin bermetoksil rendah langsung dari ekstraksi kulit jeruk nipis (Citrus aurantifolia Swingle). Penelitian didahului oleh dua tahap penelitian pendahuluan menggunakan rancangan acak lengkap yang masing-masing bertujuan memperoleh suhu ekstraksi (tahap pertama) dan lama waktu ekstraksi (tahap kedua) terbaik untuk digunakan sebagai kondisi proses ekstraksi pada penelitian utama. Desain penelitian utama menggunakan rancangan acak lengkap pola faktorial dengan tiga ulangan. Faktor pertama adalah tipe pelarut (P): P1 (amonium oksalat+asam oksalat, asam sitrat) dan P2 (amonium oksalat+asam oksalat, asam klorida), dan faktor kedua pH (K): K1 (pH 1) dan K2 (pH 2), serta sebagai pembanding adalah menggunakan pelarut P0 [asam sitrat, asam klorida; pH 2,0]. Ekstraksi suksesif dua tahap menggunakan suhu 100oC dilakukan selama 45 menit dengan pelarut amonium oksalat+asam oksalat, dilanjutkan 10 menit menggunakan pelarut asam sitrat atau asam klorida. Parameter pengukuran meliputi rendemen, derajat esterifikasi (DE), kadar asam uronat, kadar metoksil, kadar air, kadar abu, serta berat ekivalen. Dari hasil penelitian diketahui bahwa interaksi tipe pelarut dan pH pada perlakuan P2K2 (amonium oksalat+asam oksalat, asam klorida) dapat langsung menghasilkan pektin bermetoksil rendah dari kulit jeruk nipis dengan nilai DE 45,77%, kadar metoksil 1,53% dan kadar abu 4,77%. Pelarut amonium oksalat+asam oksalat (t1) dan asam klorida (t2) (P2) pada kedua tingkat pH menghasilkan rendemen pektin 10,0%, kadar AUA 19,21%, dan nilai BE 1878,82. Kadar air pektin sebesar 7,91% dihasilkan dari tingkat pH 2 (K2) pada kedua tipe pelarut. Untuk memperoleh pektin bermetoksil rendah dari kulit jeruk nipis direkomendasikan menggunakan pelarut P2K2 (amonium oksalat+asam oksalat, asam klorida; pH 2) pada suhu ekstraksi 100oC.English Version AbstractSpontaneously production of low methoxyl pectin from peel of Citrus aurantifolia Swingle using solvent of ammonium oxalate and acidThe development of extraction technology of low methoxyl pectin/LMP continue to be explored caused by limited the plant source. The research objective was to obtain low methoxyl pectin directly from the pectin extraction of lime peel (Citrus aurantifolia Swingle). The study was preceeded by a twostage preliminary researches using a completely randomized design, each of which was to obtain the best temperature (first stage) and duration of extraction (second stage) to be used as a condition of extraction process in the primary research. The primary research used factorial completely randomized design with three replications. The first factor was solvent type (P): P1 (ammonium oxalate+oxalic acid), citric acid) and P2 (ammonium oxalate+oxalic acid, hydrochloric acid), and the second factor was pH (K): K1 (pH 1) and K2 (pH 2), as well as control was solvent P0 [citric acid (t1), hydrochloric acid (t2); pH 2.0]. Successive two-stage extraction on 100°C was done for 45 minutes using ammonium oxalate+oxalic acid followed by 10 minutes using citric acid or hydrochloric acid. Measurement parameters included yield, degree of esterification (DE), anhidrouronic acid/AUA levels, methoxyl content, moisture content, ash content, and equivalent weight. From the results of research, the interaction between solvent tipe and acidity level of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) could directly produce LMP from extraction of lime peel characterized by DE of 45.77%, methoxyl content of 1.53% and ash content of 4.77%. Effect of solvent of ammonium oxalate+oxalic acid, hydrochloric acid (P2) at both pH levels resulted pectin yield of 10.0%, AUA of 19.21%, and equivalent weight of 1878.82. The pectin moisture of 7.91% was produced from acidity of pH 2 (K2) on both type of solvent. To obtain LMP from peel of Citrus aurantifolia Swingle it was recommended to use the extraction solvent of P2K2 (ammonium oxalate+oxalic acid, hydrochloric acid; pH 2) on temperature of 100oC.
PERUBAHAN KADAR AIR DAN PATI UBI JALAR (Ipomea batatas L.) SEGAR PADA SISTEM PENYIMPANAN SEDERHANA Maftuh Kafiya; Nfn. Sutrisno; Rizal Syarief
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.136-145

Abstract

Penyimpanan ubi jalar di daerah infrastruktur terbatas yang mengutamakan kesederhanaan teknologi dan kemurahan biaya diupayakan dengan menggunakan bahan-bahan lokal yang tersedia seperti pasir, jerami dan serbuk gergaji. Selama penyimpanan, kandungan nutrisi di dalam ubi jalar berpotensi mengalami perubahan, khususnya kandungan air dan pati sehingga memengaruhi mutu ubi jalar. Umur simpan ubi jalar ditandai dengan pembusukan, berupa penurunan mutu dan tanda-tanda penyakit yang disebabkan oleh mikroorganisme. Penelitian ini bertujuan melakukan identifikasi dan analisis teknologi terbaik dengan memperhatikan perubahan kadar air dan pati serta penyakit yang menjadi penentu perubahan mutu ubi jalar. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 4 taraf perlakuan penyimpanan yaitu di dalam tanah dengan alas tumpukan pasir-jerami (P1), di dalam tanah dengan alas tumpukan plastik-jerami (P2), di dalam kotak kayu dengan taburan serbuk gergaji (P3) dan di ruang gudang dengan alas terpal (P4). Hasil penelitian menunjukkan bahwa metode penyimpanan memberikan pengaruh terhadap suhu dan RH ruang penyimpanan dengan nilai masing-masing adalah 28,72 oC dan 78.55% (P1), 28,85 oC dan 78,51% (P2), 29,54 oC dan 73,15% (P3), serta 29,61 oC dan 68.07% (P4). Kadar air dan pati mengalami penurunan selama penyimpanan pada semua perlakuan hingga akhir penyimpanan dengan kadar terendah pada perlakuan P4 yang masing-masing sebesar 58,96 dan 11,35%. Sedangkan penyakit yang dapat diidentifikasi pada penelitian ini adalah busuk Fusarium pada penyimpanan P4 dan penyakit java black rot pada penyimpanan P2. Berdasarkan metode pendugaan umur simpan, maka penyimpanan di dalam tanah dengan alas tumpukan pasir-jerami (P1) merupakan metode terbaik dengan umur simpan diduga mencapai 35 hari.English Version AbstractExtra Quality Sweet Potato (Ipomea batatas L) Fresh on the System Rural Scale StorageSweet potato storage in areas with limited infrastructure which focuses on a simple and low-cost technology is conducted by using local materials, such as sand, straw, and sawdust. During the storage period, sweetpotato’s nutrition content will potentially deteriorate, particularly in moisture and starch content. This will eventually affect the quality of sweetpotato. The shelf life of sweetpotato is marked by the spoilage in the form of quality deterioration and some noticeable signs of diseases, most of which are induced by microorganism. This study aimed to study the best technology to evaluate quality change, diseases and shelf life of sweetpotato. The experimental design used was completely randomized design of 4 factors by using various storage ways, i.e. underground storage with sand-straw (P1), underground storage with plastic-straw (P2), inside a wooden box with sprinkling of sawdust (P3), and inside a warehouse with a tarpoulin mat (P4). The results showed that the storage treatments influenced the temperature and RH in a storage room with the values as follows: 8.72 ° C and 78.55% (P1), 28.85 C and 78.51% (P2), 29.54 and 73.15 ° C % (P3), and 29.61 ° C and 68.07% (P4). Moisture and starch contents in sweet potato significantly decreased until the end of storage in which the lowest levels were found in P4 treatment, 58.96 % water content and 11.35 % starch. Postharvest diseases found in sweet potato during research were Fusarium rot (P4) and java black rot (P2). In conclusion, underground storage with sand-straw (P1) was selected as the best method to minimize rate of decreasing moisture and starch contents in sweetpotato with the longest storage period estimated of 35 days.
PENGARUH PENAMBAHAN BERBAGAI MODIFIKASI SERAT TANDAN KOSONG SAWIT PADA SIFAT FUNGSIONAL BIODEGRADABLE FOAM Nfn. Etikaningrum; Joko Hermanianto; Evi Savitri Iriani; Rizal Syarief; Asep Wawan Permana
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.146-155

Abstract

Pengembangan biofoam sebagai alternatif pengganti styrofoam telah banyak dilakukan. Bahan utama dalam pembuatan biofoam adalah pati murni, namun biofoam yang dihasilkan masih bersifat rapuh dan mudah menyerap air. Oleh karena itu adonan biofoam perlu ditambahkan bahan lain diantaranya plasticizer, pati modifikasi, polimer sintetis dan serat. Salah satu serat alam yang cukup potensial yaitu tandan kosong sawit (TKS). Tujuan penelitian ini adalah untuk mengetahui pengaruh pembuatan biofoam dari serat yang dimodifikasi dengan beberapa metode yang berbeda serta dengan konsentrasi yang berbeda sehingga dapat menghasilkan biofoam dengan karakteristik terbaik. Proses pembuatan biofoam dilakukan menggunakan teknik thermopressing dengan mencampurkan tapioka, Polivinil alcohol (PVA) dan dan jenis modifikasi STKS (selulosa tandan kosong sawit), NSTKS (nanoselulosa tandan kosong sawit) dan SATKS (selulosa asetat tandan kosong sawit) dengan konsentrasi serat (1%, 3% dan 5%). Karakterisasi biofoam meliputi daya serap air, kuat tekan, densitas, kristalinitas, titik leleh (Tm) dan morfologi. Jenis modifikasi NSTKS dan SATKS pada konsentrasi tinggi menghasilkan nilai daya serap air tinggi, kuat tekan rendah dan densitas rendah. Hasil penelitian menunjukkan bahwa STKS 5% dapat menurunkan daya serap air, meningkatkan densitas dan kuat tekan.English Version AbstractEffect of Addition Various Modification Empty Fruit Bunches Fiber on Functional Properties of Biodegradable FoamBiodegradable foam as alternative to styrofoam has been developed with pure starch as the main ingredient, but biofoam produced is still fragile and easyly absorbs water. Therefore, other materials such as plasticizer, modified starch, synthetic polymers and fiber need to be added into dough formulation. One of the natural fibers of considerable potential is oil palm empty fruit bunches (EFB). The purpose of this study was determine the effect of incorporation of different concentration of fibers modified with several different methods on the biofoam characteristics. Biofoam was prepared by mixing tapioca, polyvinyl alcohol (PVA), and various modification of EFB, namely STKS (empty fruit bunches cellulose), NSTKS (empty fruit bunches nanocellulose) and SATKS (empty fruit bunches cellulose acetate) by thermopressing technique. Each type of cellulose was added in three different concentrartion (1%, 3%, and 5%). Biofoam characterization included water absorbtion capacity, compressive strength, density, crystalinity, melting point (Tm) and morphology. Biofoam made from NSTKS and SATKS with high concentration have high water absorb capacity, low compressive strenght and density. The results showed that the addition of STKS at a concentration of 5% decreased water absorbtion capacity and, increased density and compressive strength.
PENGARUH KONSENTRASI NaOH DAN ENZIM SELULASE: XILANASE TERHADAP PRODUKSI BIOETANOL DARI TONGKOL JAGUNG Abdullah Bin Arif; Agus Budiyanto; Wahyu Diyono; Maulida Hayuningtyas; Nur Richana; Tri Marwati
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.107-114

Abstract

Pencarian bahan energi alternatif yang tidak berkompetisi dengan pangan dan pakan sangatlah perlu dan mendesak untuk dipikirkan. Biomassa lignoselulosa merupakan salah satu sumber energi yang potensial. Tujuan penelitian ini yaitu untuk mendapatkan perlakuan konsentrasi NaOH dan enzim selulase: xilanase yang optimum untuk produksi bioetanol dari tongkol jagung. Penelitian dilakukan pada bulan Januari 2014 sampai Nopember 2014 di Laboratorium Mikrobiologi dan Kimia Balai Besar Litbang Pascapanen Pertanian dan Pusat Penelitian Kimia LIPI. Bahan baku yang digunakan adalah tongkol jagung. Terdapat empat tahapan dalam penelitian ini, yang meliputi: 1). Karakteristik bahan baku, 2). Optimasi pengaruh perlakuan dosis NaOH pada proses delignifikasi terhadap perubahan karakteristik bahan serbuk tongkol jagung, rancangan percobaan pada tahapan ini yaitu rancangan acak lengkap (RAL) 1 faktor. 3). Optimasi pengaruh penambahan enzim selulase dan xilanase terhadap produksi bioetanol skala 500 g bahan baku, pada tahapan ini terdapat dua perlakuan penambahan perbandingan dosis enzim selulase: xilanase yang berbeda yaitu 1:1 % dan 2:2 %, analisis statistik yang digunakan pada tahapan ini yaitu analisis uji t-student. 4). Optimasi proses produksi bioetanol skala 50 kg bahan baku. Hasil penelitian menunjukkan bahwa teknologi produksi bioetanol dari tongkol jagung yaitu dengan cara serbuk tongkol jagung dilakukan pretreatment menggunakan larutan NaOH 10% dan dipanaskan menggunakan autoklaf dengan suhu 120-130 oC selama 20 menit. Selanjutnya bahan hasil delignifikasi dilakukan proses hidrolisis dan sakarifikasi menggunakan enzim xilanase:selulase dengan perbandingan 1 : 1. Proses selanjutnya yaitu proses fermentasi selama 3 hari dengan cara ditambahkan Saccharomyces cereviciae sebanyak 1%. Bioetanol yang dihasilkan sebanyak 14,65% dari total serbuk tongkol jagung yang digunakan dengan kadar alkohol 83,3%.English VersionEffect of NaOH Concentration and Cellulose:Xilanase Enzymes For Bioethanol Production From Corn cob.The effort to search an alternative for energy materials that do not compete with food and feed is necessary and urgent to think about. Lignocellulosic biomass is one potential source of energy. The aim of this study is to obtain treatments NaOH concentration and cellulase:xylanase enzymes that optimum for bioethanol production from corn cobs.. The study was conducted in January until November 2014 at the Laboratory of Microbiology and Chemistry at Indonesian center for Agricultural Postharvest Research and Development and Indonesian Center for Chemical Research of LIPI. The raw material is corn cob. There were four stages in this study: 1). Characteristics of raw materials, 2). Optimization of pretreatment effect NaOH dose on delignification process to change the characteristics of corn cob powder, experimental design at this stage is completely randomized design (CRD) 1 factor 3). Optimization effect of cellulase and xylanase enzymes to bioethanol production scale 500 g of raw materials, there are two treatment concentration of enzymes cellulase:xylanase ie 1: 1% and 2: 2%, statistical analysis that used in this stage is the analysis of t-student test. 4). Optimization of the process of bioethanol production scale 50 kg of raw material. The results showed that the production of bioethanol from corncobs that is the way to do pretreatment of corncob powder using 10% NaOH solution and heated using autoclave at temperature of 120- 130 oC for 20 minutes. Furthermore, the resulted material from delignification was procced to saccharification and hydrolysis process using enzyme xylanase: cellulase with ratio of 1:1. The bioethanol produced was 14.65% from total corn cob powder used with alcohol content of 83.3%.
PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.) S. Joni Munarso; Kun Tanti Dewandari; Zahra Haifa
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.156-166

Abstract

Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan A. aceti, L. plantarum dan S. cereviciae (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan A. aceti, L. plantarum dan S. cereviciae (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.English Version AbstractEffect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.). The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of A. aceti, L. plantarum and S. cereviciae (F2), Fermented cocoa beans with depulping and addition of A. aceti, L. plantarum and S. Cereviciae (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.
PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP MUTU MINUMAN JELI MIX PEPAYA (Carica papaya) DAN NANAS (Ananas comosus) Riyanti Ekafitri; Rima Kumalasari; Dewi Desnilasari
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 3 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n3.2016.115-124

Abstract

Jenis dan konsentrasi hidrokoloid akan menentukan kualitas dari minuman jeli baik sifat fisikokimia dan penerimaan sensorinya. Tujuan penelitian ini adalah untuk mengkaji pengaruh jenis dan konsentrasi hidrokoloid terhadap mutu fisikokimia dan penerimaan minuman jeli berbahan baku sari buah campuran pepaya (Carica papaya) dan nanas (Ananas comosus). Penelitian ini disusun menggunakan Rancangan Acak Lengkap Faktorial dengan 2 faktor, yaitu faktor jenis hidrokoloid, terdiri dari 2 taraf (karagenan dan karagenankonjak) dan faktor konsentrasi hidrokoloid, terdiri dari 3 taraf (0,5%,0,7%, 0,9%, dan 1,1%). Analisis yang dilakukan adalah analisis pH, total asam tertitrasi (TAT), total padatan terlarut (TPT), dan uji organoleptik. Produk terbaik diuji dan dibandingkan teksturnya dengan produk komersial. Produk terbaik diuji proksimat, kandungan serat pangan dan warna. Hasil penelitian menunjukkan jenis dan konsentrasi hidrokoloid berpengaruh terhadap pH, tetapi tidak berpengaruh terhadap TPT dan TAT minuman jeli. Tingkat kesukaan panelis berdasarkan uji organoleptik pada paramater warna, aroma, rasa, daya sedot, dan penerimaan keseluruhan terhadap minuman jeli dipengaruhi oleh konsentrasi hidrokoloid tetapi tidak dipengaruhi oleh jenis hidrokoloid. Produk terbaik yang mendekati produk komersial adalah minuman jeli pepaya nanas dengan penambahan hidrokoloid karagenan 1,1% dengan sifat fisik : kekerasan 62,5 gf dan kekuatan gel 7,33 Mj, mengandung kadar air 84,02%, abu 0,17%, lemak 0,39%, protein 0,26%, serat pangan sebesar 6,39%, vitamin C sebesar 19,99 mg/ 100g dan warna dengan nilai L 28,64; a 4,73 ; dan b 9,52.English Version Abstract(Effect of Type and Concentration of Hidrocolloid on the Quality of Jelly Drink from Papaya-Pineapple Mixed Juice.)The type and concentration of hydrocolloids will determine the quality of jelly products both physicochemical and sensory evaluation. Beside has a high gel strength and low syneresis, carrageenan and konjac (konjac glucomannan) also contain high dietary fiber. The purpose of this study was to find out the effect of the type and concentration of hydrocolloid on the physicochemical and sensory evaluation of the jelly drink made from a papaya pineapple mixed juice. This study uses a factorial completely randomized design (CRD) to evaluate the effect of two kinds of hydrocolloids (carrageenan and mixture of carrageenan konjac) and four concentrations of hydrocolloid (0.5; 0.7; 0.9; 1.1%), in manufacture of jelly drink. An analysis of eight treatments i.e., pH, total acid, total dissolved solids, and organoleptic test. Samples will be selected into two products using DeGarmo effectiveness index, which its texture will be tested and compared to commercial products. The best products analyzed proximate value, the content of dietary fiber and color. Results showed that the type and concentration of hydrocolloids influenced the levels of pH jelly drink, but did not affect on dissolved solids and total acid. Hydrocolloid concentration also affects the assessment of the panelists of the jelly drink products. The best product is papaya pineapple jelly drink with the addition of 1.1% carrageenan hydrocolloid with physical properties: hardness 62.5 gf and gel strength 7,33 Mj, containing moisture 84.02%, ash 0.17%, fat 0.39 %, 0.26% protein, dietary fiber 6.39%, vitamin C 19.99 mg/100 g and color properties : value of L 28.64; a 4.73; and b 9.52.

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