Pengaruh Perbandingan Gum Arab dengan Karagenan dan Pemasakan Terhadap Mutu Jelly Markisa
ABSTRAK
DIMAS IWANDA: Pengaruh Perbandingan Gum Arab dengan Karagenan dan Lama
Pemasakan Terhadap Mutu Jelly Markisa dibimbing oleh ZULKIFLI LUBIS dan MIMI
NURMINAH.
Penelitian ini bertujuan untuk mengetahui perbandingan gum arab dan karagenan
dan lama pemasakan terhadap mutu jelly markisa. Penelitan ini dilakukan dengan
menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan gum
arab dan karagenan (P): (100%:0%, 75%:25%, 50%:50%, 25%:75%, dan 100%:0%) dan
lama pemasakan (L): (10 menit, 15 menit, dan 20 menit). Parameter yang dianalisa
adalah kadar air (%), kadar abu (%), total padatan terlarut (oBrix), kadar vitamin C
(mg/100g), total asam (%), total mikroba (CFU/g) dan uji organoleptik (warna, aroma,
rasa, dan kekenyalan).
Hasil penelitian menunjukkan bahwa perbandingan gum arab dan karagenan
memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, serta uji
organoleptik aroma dan kekenyalan. Lama pemasakan memberikan pengaruh berbeda
sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total asam, serta uji
organoleptik warna, dan rasa, serta memberikan pengaruh berbeda nyata terhadap uji
organoleptik aroma. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata
terhadap kadar abu dan uji organoleptik kekenyalan, serta memberikan pengaruh berbeda
nyata terhadap kadar air dan total padatan terlarut. Perbandingan gum arab dengan
karagenan 25%:75% dan lama pemasakan 10 menit menghasilkan jelly markisa dengan
mutu terbaik.
Kata kunci:Gum arab,jelly, karagenan, lama pemasakan, markisa
ABSTRACT
DIMAS IWANDA: The effect of ratio of arabic gom and carragenan and cooking time on
the quality of passion fruit jelly, supervised by ZULKIFLI LUBIS and MIMI
NURMINAH.
The purpose of this study was to determine the effect of ratio of arabic gom and
carragenan and cooking time on the quality of passion fruit jelly. This study was done
used completely randomized design with two factors, ie: ratio of gum arabic and
carragenan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and
cooking time (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters
were moisture content (%), ash content (%), total soluble solid (oBrix), vitamine C
content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor,
taste, and plasticity).
The ratio of gum arabic and carragenan gave highly significant effect on
moisture content, ash content, and sensory test of flavor and plasticity. Cooking time
gave highly significant effect on moisture content, ash content, total soluble solid, total
acid, sensory test of color, and taste, and gave significant effect on sensory test of flavor.
The interaction of the ratio of gom arabic and carragenan and cooking time had highly
significant effect on ash content and sensory test of plasticity, and gave significant effect
on moisture content and total soluble solid. The ratio of gom arabic and carragenan of
25%:75% with 10 minutes of cooking time produced the best passion fruit jelly.
Keywords:arabic gom, carragenan,cooking time, jelly, passion fruit
i
DIMAS IWANDA: Pengaruh Perbandingan Gum Arab dengan Karagenan dan Lama
Pemasakan Terhadap Mutu Jelly Markisa dibimbing oleh ZULKIFLI LUBIS dan MIMI
NURMINAH.
Penelitian ini bertujuan untuk mengetahui perbandingan gum arab dan karagenan
dan lama pemasakan terhadap mutu jelly markisa. Penelitan ini dilakukan dengan
menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan gum
arab dan karagenan (P): (100%:0%, 75%:25%, 50%:50%, 25%:75%, dan 100%:0%) dan
lama pemasakan (L): (10 menit, 15 menit, dan 20 menit). Parameter yang dianalisa
adalah kadar air (%), kadar abu (%), total padatan terlarut (oBrix), kadar vitamin C
(mg/100g), total asam (%), total mikroba (CFU/g) dan uji organoleptik (warna, aroma,
rasa, dan kekenyalan).
Hasil penelitian menunjukkan bahwa perbandingan gum arab dan karagenan
memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, serta uji
organoleptik aroma dan kekenyalan. Lama pemasakan memberikan pengaruh berbeda
sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, total asam, serta uji
organoleptik warna, dan rasa, serta memberikan pengaruh berbeda nyata terhadap uji
organoleptik aroma. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata
terhadap kadar abu dan uji organoleptik kekenyalan, serta memberikan pengaruh berbeda
nyata terhadap kadar air dan total padatan terlarut. Perbandingan gum arab dengan
karagenan 25%:75% dan lama pemasakan 10 menit menghasilkan jelly markisa dengan
mutu terbaik.
Kata kunci:Gum arab,jelly, karagenan, lama pemasakan, markisa
ABSTRACT
DIMAS IWANDA: The effect of ratio of arabic gom and carragenan and cooking time on
the quality of passion fruit jelly, supervised by ZULKIFLI LUBIS and MIMI
NURMINAH.
The purpose of this study was to determine the effect of ratio of arabic gom and
carragenan and cooking time on the quality of passion fruit jelly. This study was done
used completely randomized design with two factors, ie: ratio of gum arabic and
carragenan (P) (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 100%:0%) and
cooking time (L): (10 minutes, 15 minutes, and 20 minutes). The analyzed parameters
were moisture content (%), ash content (%), total soluble solid (oBrix), vitamine C
content (mg/100g), total acid (%), total plate count (CFU/g), sensory test (color, flavor,
taste, and plasticity).
The ratio of gum arabic and carragenan gave highly significant effect on
moisture content, ash content, and sensory test of flavor and plasticity. Cooking time
gave highly significant effect on moisture content, ash content, total soluble solid, total
acid, sensory test of color, and taste, and gave significant effect on sensory test of flavor.
The interaction of the ratio of gom arabic and carragenan and cooking time had highly
significant effect on ash content and sensory test of plasticity, and gave significant effect
on moisture content and total soluble solid. The ratio of gom arabic and carragenan of
25%:75% with 10 minutes of cooking time produced the best passion fruit jelly.
Keywords:arabic gom, carragenan,cooking time, jelly, passion fruit
i