Pengaruh Jenis Dan Persentase Penstabil Terhadap Mutu Cassava Leaf Leather
PENGARUH JENIS DAN PERSENTASE PENSTABIL TERHADAP
MUTU CASSAVA LEAF LEATHER
SKRIPSI
Oleh:
PUTRI WAHYUNI SAMOSIR
120305052/ILMU DAN TEKNOLOGI PANGAN
PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN
FAKULTAS PERTANIAN
UNIVERSITAS SUMATERA UTARA
MEDAN
2017
Universitas Sumatera Utara
PENGARUH JENIS DAN PERSENTASE PENSTABIL TERHADAP
MUTU CASSAVA LEAF LEATHER
SKRIPSI
Oleh:
PUTRI WAHYUNI SAMOSIR
120305052/ILMU DAN TEKNOLOGI PANGAN
Skripsi Sebagai Salah Satu Syarat untuk Memperoleh Gelar Sarjana
di Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian
Universitas Sumatera Utara
PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN
FAKULTAS PERTANIAN
UNIVERSITAS SUMATERA UTARA
MEDAN
2017
Universitas Sumatera Utara
Judul Skripsi
Nama
NIM
Program Studi
: Pengaruh Jenis dan Persentase Penstabil Terhadap
Mutu Cassava Leaf Leather
: Putri Wahyuni Samosir
: 120305052
: Ilmu dan Teknologi Pangan
Disetujui oleh:
Komisi Pembimbing
Ir. Ismed Suhaidi, M.Si
Ketua
Dr. Ir. Elisa Julianti, M.Si
Anggota
Mengetahui :
Dr. Ir. Elisa Julianti, M.Si
Ketua Program Studi
Tanggal Lulus : 25 April 2017
Universitas Sumatera Utara
ABSTRAK
PUTRI WAHYUNI SAMOSIR: Pengaruh Jenis dan Persentase Penstabil Terhadap Mutu Cassava
Leaf Leather dibimbing oleh ISMED SUHAIDI dan ELISA JULIANTI
Penelitian ini bertujuan untuk mendapatkan jenis dan persentase penstabil terbaik untuk
menghasilkan cassava leaf leather dengan mutu yang baik. Penelitian ini menggunakan
Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu jenis penstabil (P) (Guar Gum, Locust
Bean Gum, Xantan Gum, Gum Arab) dan persentase penstabil (S) (0,25%; 0,50%; 0,75%;
1,00%). Parameter yang dianalisa adalah kadar air, kadar abu, total asam, total gula, total padatan
terlarut, pH, kadar serat kasar, indeks warna, pengujian organoleptik secara hedonik terhadap
warna, aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa pengaruh jenis penstabil memberikan pengaruh
berbeda sangat nyata terhadap kadar air, pH, dan kadar serat kasar. Persentase penstabil
memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pH, memberikan pengaruh
berbeda nyata terhadap kadar serat kasar. Interaksi pengaruh jenis dan persentase penstabil
memberikan pengaruh sangat nyata terhadap kadar air
Kata kunci : Cassava leaf leather, guar gum, gum arab, locust bean gum, xantan gum
ABSTRACT
PUTRI WAHYUNI SAMOSIR: The Effect of Type and Percentage of Stabilizer on The Quality of
Cassava Leaf Leather, supervised by ISMED SUHAIDI and ELISA JULIANTI.
The objective of this research was to get the best type and percentage of stabilizer in
producing cassava leaf leather with good quality. This research was condected using Completely
Randomized Design (CRD) with two factors, i.e. types of stabilizer (P) (Guar Gum, Locust Bean
Gum, Xanthan Gum, Arabic Gum) and percentage of stabilizer (S) (0,25%; 0,50%; 0,75%;
1,00%). Parameters analyzed were water content, ash content, total acid, total sugar, total soluble
solid, pH , crude fiber content, color index, organoleptic test by hedonic for color, aroma, flavor,
and texture.
The results showed that the type of stabilizer had highly significant effect on water
content, ash content, pH, and crude fiber content. The percentage of stabilizer had highly
significant effect on water content and pH, had significant effect on crude fiber content. The
interaction of type and percentage of stabilizer had highly significant effect on water content.
Keywords : Cassava leaf leather, guar gum, arabic gum, locust bean gum, xanthan gum
i
Universitas Sumatera Utara
KATA PENGANTAR
Puji syukur penulis ucapkan kepada Tuhan Yang Maha Esa atas rahmat
dan karunia-Nya sehingga penulis dapat menyelesaikan skripsi yang berjudul
“Pengaruh Jenis dan Persentase Penstabil Terhadap Mutu Cassava Leaf Leather”.
Pada kesempatan ini penulis mengucapkan terima kasih kepada Papi
tercinta, Patar Siddik Joyo Sukarto Samosir (Alm.) dan Mama tercinta,
Arihta br. Sinuraya atas doa, nasihat, kasih sayang, semangat, dan waktu yang
selalu ada untuk penulis.
Terima
kasih
kepada
Bapak
ketua
komisi
pembimbing,
Ir. Ismed Suhaidi, M.Si, dan Ibu anggota komisi pembimbing yang juga selaku
ketua program studi Ilmu dan Teknologi Pangan, Dr. Ir. Elisa Julianti, M.Si, yang
telah memberikan bimbingan, motivasi, koreksi, dan saran yang sangat
membangun selama penelitian dan penyusunan skripsi. Terima kasih kepada
Bapak dosen, Ir. Terip Karo-Karo, M.Si dan Bapak sekretaris prodi Ilmu dan
Teknologi Pangan, Ridwansyah, STP, M.Si. Dan seluruh staf pengajar dan
pegawai Program Studi Ilmu dan Teknologi Pangan.
Terima kasih kepada keluarga tercinta: Bulang Tia Malem Sinuraya dan
Ir. Kasir Karo-Karo, Biktua Sabarulina Sinuraya, BA dan Paktua Rudin
Sembiring, kakak tersayang Gusti Sari Ayu Samosir, SH dan Yesi Novia
Oktaviyanti Samosir, S.Hut, serta adik-adikku terkasih Mario Malem Samosir,
Krisentus Tri Haganta Sinuraya, dan Paulinus Agita Sinuraya.
Terima kasih kepada keluarga besar Program Studi Ilmu dan Teknologi
Pangan USU 2012, abang dan kakak senior, serta teman-teman di Fakultas
ii
Universitas Sumatera Utara
Pertanian USU, dan adik-adik stambuk 2013, 2014, 2015, dan 2016 Fakultas
Pertanian USU yang telah membantu penulis selama masa studi hingga penelitian
dan penyusunan skripsi.
Terima kasih kepada sahabat 20 KARAKTER (Johana Henny Evandari
Sinurat, Juwita Katharina Lubis, Gloria Febrine Valentine, Martha Junita
Manurung, dan Febryola Kezzia Simanjuntak), asisten laboratorium Biokimia
(Maria Hevlyn Limbong, Ayu Lumbantoruan, dan Elan Silvia Sari), asisten
Laboratorium Teknologi Pangan (Nehemia Paul Munthe), asisten Laboratorium
Analisa Kimia Bahan Pangan (Wiwin Daniah dan Lusiana Munthe), Trike
Sitanggang, Rospita Mariance Sirait, Debora Agnesty Simanjuntak, Juliardo
Estefan Purba, Meinar Wahyuni Simbolon, Winda Widyastuti, dan kakanda
Zulaika Haddis Nasution.
Terima kasih kepada semua pihak yang tidak dapat penulis sebutkan satu
per satu atas bantuan, dukungan, dan semangat untuk penulis dalam
menyelesaikan masa perkuliahan.
Semoga skripsi ini berguna untuk penulis pada khususnya dan para
pembaca pada umumnya.
Medan,
April 2017
Penulis
iii
Universitas Sumatera Utara
DAFTAR ISI
Hal
ABSTRAK ...............................................................................................................i
RIWAYAT HIDUP .............................................................................................. ii
KATA PENGANTAR ........................................................................................ iii
DAFTAR ISI ..........................................................................................................v
DAFTAR TABEL ............................................................................................. viii
DAFTAR GAMBAR ............................................................................................ix
DAFTAR LAMPIRAN .........................................................................................x
PENDAHULUAN...................................................................................................1
Latar Belakang ................................................................................................1
Perumusan Masalah ........................................................................................4
Tujuan Penelitian ............................................................................................5
Kegunaan Penelitian .......................................................................................5
Hipotesa Penelitian .........................................................................................5
TINJAUAN PUSTAKA .........................................................................................6
Daun Singkong ...............................................................................................6
Fruit Leather dan Vegetable Leather .............................................................7
Guar Gum ......................................................................................................8
Locust Bean Gum .........................................................................................11
Xantan Gum .................................................................................................13
Gum Arab ....................................................................................................15
Asam Sitrat ..................................................................................................19
Pektin ...........................................................................................................20
Gula .............................................................................................................21
Hasil-Hasil Penelitian Sebelumnya .............................................................21
BAHAN DAN METODE ....................................................................................23
Waktu dan Tempat Penelitian .......................................................................23
Bahan Penelitian ...........................................................................................23
Alat Penelitian ..............................................................................................23
Metode Penelitian .........................................................................................24
Model Rancangan .........................................................................................24
Pelaksanaan Penelitian ................................................................................25
Pembuatan sari daun singkong ..............................................................25
Pembuatan cassava leaf leather ...........................................................25
Parameter Penelitian ....................................................................................26
iv
Universitas Sumatera Utara
Kadar air ...............................................................................................26
Kadar abu ..............................................................................................26
Total padatan terlarut ............................................................................27
Total asam .............................................................................................27
Pengukuran pH .....................................................................................28
Kadar serat kasar ..................................................................................28
Kadar protein ........................................................................................29
Klorofil total ........................................................................................30
Indeks warna ..........................................................................................30
Pengujian organoleptik .........................................................................31
HASIL DAN PEMBAHASAN
Pengaruh Jenis Penstabil Terhadap Parameter yang
Diamati ........................................................................................................33
Pengaruh Persentase Penstabil Terhadap Parameter
yang Diamati ................................................................................................34
Kadar Air
Pengaruh jenis penstabil terhadap kadar air cassava
leaf leather ............................................................................................36
Pengaruh persentase penstabil terhadap kadar air
cassava leaf leather ...............................................................................37
Pengaruh interaksi jenis dan persentase penstabil
terhadap kadar air cassava leaf leather ...............................................39
Kadar Abu
Pengaruh jenis penstabil terhadap kadar air cassava
leaf leather ............................................................................................41
Pengaruh persentase penstabil terhadap kadar air
cassava leaf leather ..............................................................................42
Pengaruh interaksi jenis dan persentase penstabil
terhadap kadar abu cassava leaf leather ..............................................42
Total Padatan Terlarut (TSS)
Pengaruh jenis penstabil terhadap total padatan
terlarut cassava leaf leather ..................................................................43
Pengaruh persentase penstabil terhadap total padatan
terlarut cassava leaf leather ..................................................................43
Pengaruh interaksi jenis dan persentase penstabil
terhadap total padatan terlarut cassava leaf leather .............................43
Total Asam
Pengaruh jenis penstabil terhadap total asam cassava
leaf leather ............................................................................................43
Pengaruh persentase penstabil terhadap total asam
cassava leaf leather ..............................................................................44
Pengaruh interaksi jenis dan persentase penstabil
terhadap total asam cassava leaf leather ..............................................44
pH
Pengaruh jenis penstabil terhadap pH cassava leaf
leather ...................................................................................................44
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Universitas Sumatera Utara
Pengaruh persentase penstabil terhadap pH cassava
leaf leather ............................................................................................46
Pengaruh interaksi jenis dan persentase penstabil
terhadap pH cassava leaf leather ..........................................................48
Kadar Serat Kasar
Pengaruh jenis penstabil terhadap kasar serat kasar
cassava leaf leather ..............................................................................48
Pengaruh persentase penstabil terhadap kasar serat
kasar cassava leaf leather .....................................................................50
Pengaruh interaksi jenis dan persentase penstabil
terhadap kasar serat kasar cassava leaf leather ....................................51
Indeks Warna
Pengaruh jenis penstabil terhadap indeks warna
cassava leaf leather ..............................................................................51
Pengaruh persentase penstabil terhadap indeks
warna cassava leaf leather ...................................................................52
Pengaruh interaksi jenis dan persentase penstabil
terhadap indeks warna cassava leaf leather .........................................52
Nilai Organoleptik Hedonik Warna, Aroma, Rasa, dan
Tekstur
Pengaruh jenis penstabil terhadap organoleptik
hedonik warna, aroma, rasa, dan tekstur cassava
leaf leather ............................................................................................52
Pengaruh persentase penstabil terhadap
organoleptik hedonik warna, aroma, rasa, dan
tekstur cassava leaf leather ..................................................................52
Pengaruh interaksi jenis dan persentase penstabil
terhadap organoleptik hedonik warna, aroma, rasa,
dan tekstur cassava leaf leather ............................................................52
Pemilihan Perlakuan yang Menghasilkann Cassava
Leaf Leather dengan Mutu Terbaik ........................................................... 53
Klorofil total .........................................................................................53
Kadar protein ........................................................................................53
KESIMPULAN DAN SARAN
Kesimpulan ..................................................................................................54
Saran ............................................................................................................55
DAFTAR PUSTAKA ..........................................................................................56
LAMPIRAN .........................................................................................................63
vi
Universitas Sumatera Utara
DAFTAR TABEL
No.
Hal
1. Kandungan gizi per 100 g daun singkong ..........................................................7
2. Syarat mutu manisan .........................................................................................9
3. Skala hedonik dan skala numerik ....................................................................32
4. Pengaruh jenis penstabil terhadap parameter yang diamati ........................... 34
5. Pengaruh persentase penstabil terhadap parameter yang
diamati .............................................................................................................36
6. Uji LSR efek utama pengaruh jenis penstabi terhadap kadar
air cassava leaf leather ....................................................................................37
7. Uji LSR efek utama pengaruh persentase penstabil terhadap
kadar air cassava leaf leather ..........................................................................39
8. Uji LSR pengaruh interaksi jenis dan persentase penstabil
terhadap kadar air cassava leaf leather ..........................................................41
9. Uji LSR efek utama pengaruh jenis penstabil terhadap kadar
abu cassava leaf leather ..................................................................................42
10. Uji LSR efek utama pengaruh jenis penstabil terhadap pH
cassava leaf leather .........................................................................................45
11. Uji LSR efek utama pengaruh persentase penstabil terhadap
pH cassava leaf leather ...................................................................................47
12. Uji LSR efek utama pengaruh jenis penstabil terhadap kadar
serat kasar cassava leaf leather ...................................................................... 49
13. Uji LSR efek utama pengaruh persentase penstabil terhadap
kadar serat kasar cassava leaf leather .............................................................51
vii
Universitas Sumatera Utara
DAFTAR GAMBAR
No.
Hal
1. Daun singkong ..................................................................................................7
2. Struktur kimia guar gum ...................................................................................9
3. Struktur kimia locust bean gum .......................................................................12
4. Struktur kimia xantan gum ..............................................................................13
5. Struktur kimia gum arab ..................................................................................16
6. Struktur kimia asam sitrat ...............................................................................19
7. Struktur kimia pektin ......................................................................................20
8. Struktur kimia gula ..........................................................................................21
9. Skema pembuatan cassava leaf leather ..........................................................33
10. Hubungan jenis penstabil dengan kadar air cassava leaf
leather .............................................................................................................37
11. Hubungan persentase penstabil dengan kadar air cassava
leaf leather ......................................................................................................38
12. Hubungan interaksi jenis dan persentase penstabil dengan
kadar air cassava leaf leather ..........................................................................40
13. Hubungan jenis penstabil dengan kadar abu cassava leaf
leather .............................................................................................................42
14. Hubungan jenis penstabil dengan pH cassava leaf leather .............................45
15. Hubungan persentase penstabil terhadap pH cassava leaf
leather .............................................................................................................47
16. Hubungan jenis penstabil terhadap kadar serat kasar cassava
leaf leather ......................................................................................................49
17. Hubungan persentase penstabil terhadap kadar serat kasar
cassava leaf leather .........................................................................................51
viii
Universitas Sumatera Utara
DAFTAR LAMPIRAN
No.
Hal
1. Data pengamatan dan analisis ragam kadar air cassava
leaf leather ...................................................................................................... 63
2. Data pengamatan dan analisis ragam kadar abu cassava
leaf leather ...................................................................................................... 64
3. Data pengamatan dan analisis ragam total padatan terlarut
cassava leaf leather .........................................................................................65
4. Data pengamatan dan analisis ragam total asam cassava
leaf leather .......................................................................................................66
5. Data pengamatan dan analisis ragam pH cassava
leaf leather .......................................................................................................67
6. Data pengamatan dan analisis ragam kadar serat kasar
cassava leaf leather ..........................................................................................68
7. Data pengamatan dan analisis ragam indeks warna
cassava leaf leather ..........................................................................................69
8. Data pengamatan dan analisis ragam warna (hedonik)
cassava leaf leather .........................................................................................70
9. Data pengamatan dan analisis ragam aroma (hedonik)
cassava leaf leather .........................................................................................71
10. Data pengamatan dan analisis ragam rasa (hedonik)
cassava leaf leather .........................................................................................72
11. Data pengamatan dan analisis ragam tekstur (hedonik)
cassava leaf leather ..........................................................................................73
12. Data pengujian klorofil total dan kadar protein daun singkong, sari
daun singkong, dan cassava leaf leather dengan perlakuan terbaik ...............74
13. Gambar produk cassava leaf leather ..............................................................75
ix
Universitas Sumatera Utara
MUTU CASSAVA LEAF LEATHER
SKRIPSI
Oleh:
PUTRI WAHYUNI SAMOSIR
120305052/ILMU DAN TEKNOLOGI PANGAN
PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN
FAKULTAS PERTANIAN
UNIVERSITAS SUMATERA UTARA
MEDAN
2017
Universitas Sumatera Utara
PENGARUH JENIS DAN PERSENTASE PENSTABIL TERHADAP
MUTU CASSAVA LEAF LEATHER
SKRIPSI
Oleh:
PUTRI WAHYUNI SAMOSIR
120305052/ILMU DAN TEKNOLOGI PANGAN
Skripsi Sebagai Salah Satu Syarat untuk Memperoleh Gelar Sarjana
di Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian
Universitas Sumatera Utara
PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN
FAKULTAS PERTANIAN
UNIVERSITAS SUMATERA UTARA
MEDAN
2017
Universitas Sumatera Utara
Judul Skripsi
Nama
NIM
Program Studi
: Pengaruh Jenis dan Persentase Penstabil Terhadap
Mutu Cassava Leaf Leather
: Putri Wahyuni Samosir
: 120305052
: Ilmu dan Teknologi Pangan
Disetujui oleh:
Komisi Pembimbing
Ir. Ismed Suhaidi, M.Si
Ketua
Dr. Ir. Elisa Julianti, M.Si
Anggota
Mengetahui :
Dr. Ir. Elisa Julianti, M.Si
Ketua Program Studi
Tanggal Lulus : 25 April 2017
Universitas Sumatera Utara
ABSTRAK
PUTRI WAHYUNI SAMOSIR: Pengaruh Jenis dan Persentase Penstabil Terhadap Mutu Cassava
Leaf Leather dibimbing oleh ISMED SUHAIDI dan ELISA JULIANTI
Penelitian ini bertujuan untuk mendapatkan jenis dan persentase penstabil terbaik untuk
menghasilkan cassava leaf leather dengan mutu yang baik. Penelitian ini menggunakan
Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu jenis penstabil (P) (Guar Gum, Locust
Bean Gum, Xantan Gum, Gum Arab) dan persentase penstabil (S) (0,25%; 0,50%; 0,75%;
1,00%). Parameter yang dianalisa adalah kadar air, kadar abu, total asam, total gula, total padatan
terlarut, pH, kadar serat kasar, indeks warna, pengujian organoleptik secara hedonik terhadap
warna, aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa pengaruh jenis penstabil memberikan pengaruh
berbeda sangat nyata terhadap kadar air, pH, dan kadar serat kasar. Persentase penstabil
memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pH, memberikan pengaruh
berbeda nyata terhadap kadar serat kasar. Interaksi pengaruh jenis dan persentase penstabil
memberikan pengaruh sangat nyata terhadap kadar air
Kata kunci : Cassava leaf leather, guar gum, gum arab, locust bean gum, xantan gum
ABSTRACT
PUTRI WAHYUNI SAMOSIR: The Effect of Type and Percentage of Stabilizer on The Quality of
Cassava Leaf Leather, supervised by ISMED SUHAIDI and ELISA JULIANTI.
The objective of this research was to get the best type and percentage of stabilizer in
producing cassava leaf leather with good quality. This research was condected using Completely
Randomized Design (CRD) with two factors, i.e. types of stabilizer (P) (Guar Gum, Locust Bean
Gum, Xanthan Gum, Arabic Gum) and percentage of stabilizer (S) (0,25%; 0,50%; 0,75%;
1,00%). Parameters analyzed were water content, ash content, total acid, total sugar, total soluble
solid, pH , crude fiber content, color index, organoleptic test by hedonic for color, aroma, flavor,
and texture.
The results showed that the type of stabilizer had highly significant effect on water
content, ash content, pH, and crude fiber content. The percentage of stabilizer had highly
significant effect on water content and pH, had significant effect on crude fiber content. The
interaction of type and percentage of stabilizer had highly significant effect on water content.
Keywords : Cassava leaf leather, guar gum, arabic gum, locust bean gum, xanthan gum
i
Universitas Sumatera Utara
KATA PENGANTAR
Puji syukur penulis ucapkan kepada Tuhan Yang Maha Esa atas rahmat
dan karunia-Nya sehingga penulis dapat menyelesaikan skripsi yang berjudul
“Pengaruh Jenis dan Persentase Penstabil Terhadap Mutu Cassava Leaf Leather”.
Pada kesempatan ini penulis mengucapkan terima kasih kepada Papi
tercinta, Patar Siddik Joyo Sukarto Samosir (Alm.) dan Mama tercinta,
Arihta br. Sinuraya atas doa, nasihat, kasih sayang, semangat, dan waktu yang
selalu ada untuk penulis.
Terima
kasih
kepada
Bapak
ketua
komisi
pembimbing,
Ir. Ismed Suhaidi, M.Si, dan Ibu anggota komisi pembimbing yang juga selaku
ketua program studi Ilmu dan Teknologi Pangan, Dr. Ir. Elisa Julianti, M.Si, yang
telah memberikan bimbingan, motivasi, koreksi, dan saran yang sangat
membangun selama penelitian dan penyusunan skripsi. Terima kasih kepada
Bapak dosen, Ir. Terip Karo-Karo, M.Si dan Bapak sekretaris prodi Ilmu dan
Teknologi Pangan, Ridwansyah, STP, M.Si. Dan seluruh staf pengajar dan
pegawai Program Studi Ilmu dan Teknologi Pangan.
Terima kasih kepada keluarga tercinta: Bulang Tia Malem Sinuraya dan
Ir. Kasir Karo-Karo, Biktua Sabarulina Sinuraya, BA dan Paktua Rudin
Sembiring, kakak tersayang Gusti Sari Ayu Samosir, SH dan Yesi Novia
Oktaviyanti Samosir, S.Hut, serta adik-adikku terkasih Mario Malem Samosir,
Krisentus Tri Haganta Sinuraya, dan Paulinus Agita Sinuraya.
Terima kasih kepada keluarga besar Program Studi Ilmu dan Teknologi
Pangan USU 2012, abang dan kakak senior, serta teman-teman di Fakultas
ii
Universitas Sumatera Utara
Pertanian USU, dan adik-adik stambuk 2013, 2014, 2015, dan 2016 Fakultas
Pertanian USU yang telah membantu penulis selama masa studi hingga penelitian
dan penyusunan skripsi.
Terima kasih kepada sahabat 20 KARAKTER (Johana Henny Evandari
Sinurat, Juwita Katharina Lubis, Gloria Febrine Valentine, Martha Junita
Manurung, dan Febryola Kezzia Simanjuntak), asisten laboratorium Biokimia
(Maria Hevlyn Limbong, Ayu Lumbantoruan, dan Elan Silvia Sari), asisten
Laboratorium Teknologi Pangan (Nehemia Paul Munthe), asisten Laboratorium
Analisa Kimia Bahan Pangan (Wiwin Daniah dan Lusiana Munthe), Trike
Sitanggang, Rospita Mariance Sirait, Debora Agnesty Simanjuntak, Juliardo
Estefan Purba, Meinar Wahyuni Simbolon, Winda Widyastuti, dan kakanda
Zulaika Haddis Nasution.
Terima kasih kepada semua pihak yang tidak dapat penulis sebutkan satu
per satu atas bantuan, dukungan, dan semangat untuk penulis dalam
menyelesaikan masa perkuliahan.
Semoga skripsi ini berguna untuk penulis pada khususnya dan para
pembaca pada umumnya.
Medan,
April 2017
Penulis
iii
Universitas Sumatera Utara
DAFTAR ISI
Hal
ABSTRAK ...............................................................................................................i
RIWAYAT HIDUP .............................................................................................. ii
KATA PENGANTAR ........................................................................................ iii
DAFTAR ISI ..........................................................................................................v
DAFTAR TABEL ............................................................................................. viii
DAFTAR GAMBAR ............................................................................................ix
DAFTAR LAMPIRAN .........................................................................................x
PENDAHULUAN...................................................................................................1
Latar Belakang ................................................................................................1
Perumusan Masalah ........................................................................................4
Tujuan Penelitian ............................................................................................5
Kegunaan Penelitian .......................................................................................5
Hipotesa Penelitian .........................................................................................5
TINJAUAN PUSTAKA .........................................................................................6
Daun Singkong ...............................................................................................6
Fruit Leather dan Vegetable Leather .............................................................7
Guar Gum ......................................................................................................8
Locust Bean Gum .........................................................................................11
Xantan Gum .................................................................................................13
Gum Arab ....................................................................................................15
Asam Sitrat ..................................................................................................19
Pektin ...........................................................................................................20
Gula .............................................................................................................21
Hasil-Hasil Penelitian Sebelumnya .............................................................21
BAHAN DAN METODE ....................................................................................23
Waktu dan Tempat Penelitian .......................................................................23
Bahan Penelitian ...........................................................................................23
Alat Penelitian ..............................................................................................23
Metode Penelitian .........................................................................................24
Model Rancangan .........................................................................................24
Pelaksanaan Penelitian ................................................................................25
Pembuatan sari daun singkong ..............................................................25
Pembuatan cassava leaf leather ...........................................................25
Parameter Penelitian ....................................................................................26
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Universitas Sumatera Utara
Kadar air ...............................................................................................26
Kadar abu ..............................................................................................26
Total padatan terlarut ............................................................................27
Total asam .............................................................................................27
Pengukuran pH .....................................................................................28
Kadar serat kasar ..................................................................................28
Kadar protein ........................................................................................29
Klorofil total ........................................................................................30
Indeks warna ..........................................................................................30
Pengujian organoleptik .........................................................................31
HASIL DAN PEMBAHASAN
Pengaruh Jenis Penstabil Terhadap Parameter yang
Diamati ........................................................................................................33
Pengaruh Persentase Penstabil Terhadap Parameter
yang Diamati ................................................................................................34
Kadar Air
Pengaruh jenis penstabil terhadap kadar air cassava
leaf leather ............................................................................................36
Pengaruh persentase penstabil terhadap kadar air
cassava leaf leather ...............................................................................37
Pengaruh interaksi jenis dan persentase penstabil
terhadap kadar air cassava leaf leather ...............................................39
Kadar Abu
Pengaruh jenis penstabil terhadap kadar air cassava
leaf leather ............................................................................................41
Pengaruh persentase penstabil terhadap kadar air
cassava leaf leather ..............................................................................42
Pengaruh interaksi jenis dan persentase penstabil
terhadap kadar abu cassava leaf leather ..............................................42
Total Padatan Terlarut (TSS)
Pengaruh jenis penstabil terhadap total padatan
terlarut cassava leaf leather ..................................................................43
Pengaruh persentase penstabil terhadap total padatan
terlarut cassava leaf leather ..................................................................43
Pengaruh interaksi jenis dan persentase penstabil
terhadap total padatan terlarut cassava leaf leather .............................43
Total Asam
Pengaruh jenis penstabil terhadap total asam cassava
leaf leather ............................................................................................43
Pengaruh persentase penstabil terhadap total asam
cassava leaf leather ..............................................................................44
Pengaruh interaksi jenis dan persentase penstabil
terhadap total asam cassava leaf leather ..............................................44
pH
Pengaruh jenis penstabil terhadap pH cassava leaf
leather ...................................................................................................44
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Universitas Sumatera Utara
Pengaruh persentase penstabil terhadap pH cassava
leaf leather ............................................................................................46
Pengaruh interaksi jenis dan persentase penstabil
terhadap pH cassava leaf leather ..........................................................48
Kadar Serat Kasar
Pengaruh jenis penstabil terhadap kasar serat kasar
cassava leaf leather ..............................................................................48
Pengaruh persentase penstabil terhadap kasar serat
kasar cassava leaf leather .....................................................................50
Pengaruh interaksi jenis dan persentase penstabil
terhadap kasar serat kasar cassava leaf leather ....................................51
Indeks Warna
Pengaruh jenis penstabil terhadap indeks warna
cassava leaf leather ..............................................................................51
Pengaruh persentase penstabil terhadap indeks
warna cassava leaf leather ...................................................................52
Pengaruh interaksi jenis dan persentase penstabil
terhadap indeks warna cassava leaf leather .........................................52
Nilai Organoleptik Hedonik Warna, Aroma, Rasa, dan
Tekstur
Pengaruh jenis penstabil terhadap organoleptik
hedonik warna, aroma, rasa, dan tekstur cassava
leaf leather ............................................................................................52
Pengaruh persentase penstabil terhadap
organoleptik hedonik warna, aroma, rasa, dan
tekstur cassava leaf leather ..................................................................52
Pengaruh interaksi jenis dan persentase penstabil
terhadap organoleptik hedonik warna, aroma, rasa,
dan tekstur cassava leaf leather ............................................................52
Pemilihan Perlakuan yang Menghasilkann Cassava
Leaf Leather dengan Mutu Terbaik ........................................................... 53
Klorofil total .........................................................................................53
Kadar protein ........................................................................................53
KESIMPULAN DAN SARAN
Kesimpulan ..................................................................................................54
Saran ............................................................................................................55
DAFTAR PUSTAKA ..........................................................................................56
LAMPIRAN .........................................................................................................63
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Universitas Sumatera Utara
DAFTAR TABEL
No.
Hal
1. Kandungan gizi per 100 g daun singkong ..........................................................7
2. Syarat mutu manisan .........................................................................................9
3. Skala hedonik dan skala numerik ....................................................................32
4. Pengaruh jenis penstabil terhadap parameter yang diamati ........................... 34
5. Pengaruh persentase penstabil terhadap parameter yang
diamati .............................................................................................................36
6. Uji LSR efek utama pengaruh jenis penstabi terhadap kadar
air cassava leaf leather ....................................................................................37
7. Uji LSR efek utama pengaruh persentase penstabil terhadap
kadar air cassava leaf leather ..........................................................................39
8. Uji LSR pengaruh interaksi jenis dan persentase penstabil
terhadap kadar air cassava leaf leather ..........................................................41
9. Uji LSR efek utama pengaruh jenis penstabil terhadap kadar
abu cassava leaf leather ..................................................................................42
10. Uji LSR efek utama pengaruh jenis penstabil terhadap pH
cassava leaf leather .........................................................................................45
11. Uji LSR efek utama pengaruh persentase penstabil terhadap
pH cassava leaf leather ...................................................................................47
12. Uji LSR efek utama pengaruh jenis penstabil terhadap kadar
serat kasar cassava leaf leather ...................................................................... 49
13. Uji LSR efek utama pengaruh persentase penstabil terhadap
kadar serat kasar cassava leaf leather .............................................................51
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Universitas Sumatera Utara
DAFTAR GAMBAR
No.
Hal
1. Daun singkong ..................................................................................................7
2. Struktur kimia guar gum ...................................................................................9
3. Struktur kimia locust bean gum .......................................................................12
4. Struktur kimia xantan gum ..............................................................................13
5. Struktur kimia gum arab ..................................................................................16
6. Struktur kimia asam sitrat ...............................................................................19
7. Struktur kimia pektin ......................................................................................20
8. Struktur kimia gula ..........................................................................................21
9. Skema pembuatan cassava leaf leather ..........................................................33
10. Hubungan jenis penstabil dengan kadar air cassava leaf
leather .............................................................................................................37
11. Hubungan persentase penstabil dengan kadar air cassava
leaf leather ......................................................................................................38
12. Hubungan interaksi jenis dan persentase penstabil dengan
kadar air cassava leaf leather ..........................................................................40
13. Hubungan jenis penstabil dengan kadar abu cassava leaf
leather .............................................................................................................42
14. Hubungan jenis penstabil dengan pH cassava leaf leather .............................45
15. Hubungan persentase penstabil terhadap pH cassava leaf
leather .............................................................................................................47
16. Hubungan jenis penstabil terhadap kadar serat kasar cassava
leaf leather ......................................................................................................49
17. Hubungan persentase penstabil terhadap kadar serat kasar
cassava leaf leather .........................................................................................51
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Universitas Sumatera Utara
DAFTAR LAMPIRAN
No.
Hal
1. Data pengamatan dan analisis ragam kadar air cassava
leaf leather ...................................................................................................... 63
2. Data pengamatan dan analisis ragam kadar abu cassava
leaf leather ...................................................................................................... 64
3. Data pengamatan dan analisis ragam total padatan terlarut
cassava leaf leather .........................................................................................65
4. Data pengamatan dan analisis ragam total asam cassava
leaf leather .......................................................................................................66
5. Data pengamatan dan analisis ragam pH cassava
leaf leather .......................................................................................................67
6. Data pengamatan dan analisis ragam kadar serat kasar
cassava leaf leather ..........................................................................................68
7. Data pengamatan dan analisis ragam indeks warna
cassava leaf leather ..........................................................................................69
8. Data pengamatan dan analisis ragam warna (hedonik)
cassava leaf leather .........................................................................................70
9. Data pengamatan dan analisis ragam aroma (hedonik)
cassava leaf leather .........................................................................................71
10. Data pengamatan dan analisis ragam rasa (hedonik)
cassava leaf leather .........................................................................................72
11. Data pengamatan dan analisis ragam tekstur (hedonik)
cassava leaf leather ..........................................................................................73
12. Data pengujian klorofil total dan kadar protein daun singkong, sari
daun singkong, dan cassava leaf leather dengan perlakuan terbaik ...............74
13. Gambar produk cassava leaf leather ..............................................................75
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Universitas Sumatera Utara