Uji Daya Terima Selai Kulit Jeruk Manis (Citrus Sinensis L) dan Nilai Gizinya
ABSTRAK
Limbah kulit jeruk manis dari hasil perasan jus jeruk manis dapat
dijadikan salah satu penganekaragaman bahan makanan dan produk yang mudah
diolah serta menarik untuk dikonsumsi masyarakat yaitu selai. Selai merupakan
bahan pangan setengah padat yang memiliki rasa manis sehingga disukai oleh
banyak orang serta dapat dikonsumsi oleh semua golongan umur.
Tujuan penelitian ini adalah untuk mengetahui daya terima dan kandungan
gizi selai kulit jeruk manis. Jenis penelitian ini adalah eksperimen dengan jumlah
panelis yaitu 30 orang mahasiswa Fakultas Kesehatan Masyarakat (FKM)
Universitas Sumatera Utara (USU) Medan. Data uji daya terima diolah secara
manual dan dianalisis dengan menggunakan analisa deskriptif persentase. Analisa
zat gizi dilakukan di Laboratorium Balai Riset Dan Standardisasi Industri Medan
dan Laboratorium Biokimia/ KBM FMIPA USU Medan.
Hasil penelitian menunjukkan bahwa berdasarkan uji organoleptik
terhadap rasa, aroma, warna dan tekstur, panelis menyukai selai kulit jeruk manis
dengan persentase rasa 90,0%, aroma 79,9%, warna 98,8%, dan tekstur 94,4%.
Berdasarkan pemeriksaan di Laboratorium terdapat kadar air 67,25%, kadar abu
0,78%, kadar protein 0,56%, kadar kalsium 0,67%, kadar lemak 0,35%, kadar
karbohidrat 31,06% dan kadar vitamin C 29,60%.
Diharapkan kepada masyarakat agar dapat memanfaatkan kulit jeruk
manis menjadi selai sebagai bahan isian dan bahan oles pada roti.
Kata kunci : Uji Daya Terima, Selai, Kulit Jeruk Manis, Kandungan Gizi
iii
Universitas Sumatera Utara
ABSTRACT
The sweet orange peel waste getting from juice of the sweet orange can be
added as one of the food stuff diversification which is easy to made and become
interesting for public consumption, namely jam. Jam is semi-solid food stuff that
have sweet taste and make public love it. Furthermore jam also can be consumed
by people in all age groups.
The aim of this research is to know the acceptance of public and nutrient
contained from the sweet orange peel jam. The kind of this experiment is the
experiment that involved 30 panelists from Public Health Study University of
North Sumatera Utara Medan. The acceptance experiment is processed manually
and analyzed by using descriptive analysis percentage. Nutrient analysis was
tested in Laboratory of Industrial Research and Standardization Agency Medan
(Laboratorium Balai Riset Dan Standardisasi Industri Medan) and Laboratory of
Biochemistry/ KBM FMIPA USU Medan.
The result of this experiment showed that based on organoleptic test on
taste, scent, color and texture, panelists like the sweet orange peel jam with
percentage of taste 90.0%, scent 79.9%, color 98.8%, and texture 94.4%.
Based on laboratory test, the content of water 67.25%, content of ash 0.78%,
content of protein 0.56%, content of calcium 0.67%, content of fat 0.35%, content
of carbohydrate 31.06 % and content of vitamin C 29.60%.
It is recommended for people to be able to utilize the sweet orange peel
become kind of jam as an additional stuff and topical ingredient in bread.
Keywords: Acceptance test, jam, sweet orange peel, nutrient content
iv
Universitas Sumatera Utara
Limbah kulit jeruk manis dari hasil perasan jus jeruk manis dapat
dijadikan salah satu penganekaragaman bahan makanan dan produk yang mudah
diolah serta menarik untuk dikonsumsi masyarakat yaitu selai. Selai merupakan
bahan pangan setengah padat yang memiliki rasa manis sehingga disukai oleh
banyak orang serta dapat dikonsumsi oleh semua golongan umur.
Tujuan penelitian ini adalah untuk mengetahui daya terima dan kandungan
gizi selai kulit jeruk manis. Jenis penelitian ini adalah eksperimen dengan jumlah
panelis yaitu 30 orang mahasiswa Fakultas Kesehatan Masyarakat (FKM)
Universitas Sumatera Utara (USU) Medan. Data uji daya terima diolah secara
manual dan dianalisis dengan menggunakan analisa deskriptif persentase. Analisa
zat gizi dilakukan di Laboratorium Balai Riset Dan Standardisasi Industri Medan
dan Laboratorium Biokimia/ KBM FMIPA USU Medan.
Hasil penelitian menunjukkan bahwa berdasarkan uji organoleptik
terhadap rasa, aroma, warna dan tekstur, panelis menyukai selai kulit jeruk manis
dengan persentase rasa 90,0%, aroma 79,9%, warna 98,8%, dan tekstur 94,4%.
Berdasarkan pemeriksaan di Laboratorium terdapat kadar air 67,25%, kadar abu
0,78%, kadar protein 0,56%, kadar kalsium 0,67%, kadar lemak 0,35%, kadar
karbohidrat 31,06% dan kadar vitamin C 29,60%.
Diharapkan kepada masyarakat agar dapat memanfaatkan kulit jeruk
manis menjadi selai sebagai bahan isian dan bahan oles pada roti.
Kata kunci : Uji Daya Terima, Selai, Kulit Jeruk Manis, Kandungan Gizi
iii
Universitas Sumatera Utara
ABSTRACT
The sweet orange peel waste getting from juice of the sweet orange can be
added as one of the food stuff diversification which is easy to made and become
interesting for public consumption, namely jam. Jam is semi-solid food stuff that
have sweet taste and make public love it. Furthermore jam also can be consumed
by people in all age groups.
The aim of this research is to know the acceptance of public and nutrient
contained from the sweet orange peel jam. The kind of this experiment is the
experiment that involved 30 panelists from Public Health Study University of
North Sumatera Utara Medan. The acceptance experiment is processed manually
and analyzed by using descriptive analysis percentage. Nutrient analysis was
tested in Laboratory of Industrial Research and Standardization Agency Medan
(Laboratorium Balai Riset Dan Standardisasi Industri Medan) and Laboratory of
Biochemistry/ KBM FMIPA USU Medan.
The result of this experiment showed that based on organoleptic test on
taste, scent, color and texture, panelists like the sweet orange peel jam with
percentage of taste 90.0%, scent 79.9%, color 98.8%, and texture 94.4%.
Based on laboratory test, the content of water 67.25%, content of ash 0.78%,
content of protein 0.56%, content of calcium 0.67%, content of fat 0.35%, content
of carbohydrate 31.06 % and content of vitamin C 29.60%.
It is recommended for people to be able to utilize the sweet orange peel
become kind of jam as an additional stuff and topical ingredient in bread.
Keywords: Acceptance test, jam, sweet orange peel, nutrient content
iv
Universitas Sumatera Utara