Pengaruh Jenis Dan Persentase Penstabil Terhadap Mutu Cassava Leaf Leather
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
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