PENGARUH TINGKAT KEMATANGAN PINANG (Areca catechu L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN KERAS YANG DIHASILKAN

Kandarma, Engki (2022) PENGARUH TINGKAT KEMATANGAN PINANG (Areca catechu L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN KERAS YANG DIHASILKAN. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Tujuan dari penelitian ini adalah untuk mengetahui pengaruh tingkat kematangan biji buah pinang yang digunakan terhadap sifat fisik, kimia dan organoleptik pada permen keras yang dihasilkan, serta untuk mengetahui perlakuan terbaik berdasarkan tingkat kematangan biji buah pinang pada pembuatan permen keras yang dihasilkan. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 taraf perlakuan, yaitu penambahan (ekstrak biji buah pinang muda, ekstrak biji buah pinang semi matang, dan ektrak biji buah pinang matang) yang diulang sebanyak 6 kali sehingga diperoleh 18 satuan percobaan. Hasil penelitian menunjukan bahwa penambahan ekstrak biji buah pinang yang berbeda berdasarkan tingkat kematangannya berpengaruh terhadap sifat fisik (warna, nilai L* dan b*), kimia (kadar gula reduksi, kadar sukrosa dan aktivitas antioksidan), serta organoleptik (rasa, transparansi dan penerimaan keseluruhan) pada taraf 5 % dan 1%. Serta tidak berpengaruh nyata terhadap sifat fisik (warna, nilai a*) dan kadar air pada permen keras pinang yang dihasilkan. Berdasarkan hasil analisis karakteristik mutu dan uji organoleptik permen keras, hasil terbaik terpilih pada perlakuan tingkat kematangan biji buah (pinang semi matang), yaitu diperoleh warna very light orange (sangat orange muda), kadar air 0,98 %, aktivitas antioksidan 53,26%, rasa khas agak kelat, tekstur keras, kenampakan agak transparan, dan nilai hedonik keseluruhan agak suka. ABSTRACT – The purpose of this study was to determine the effect of the maturity level of areca nut seeds used on the physical, chemical and organoleptic properties of the hard candy produced, as well as to determine the best treatment based on the maturity level of areca nut seeds in the manufacture of hard candy produced. This research was conducted using a completely randomized design (RAL) with 3 levels of treatment, namely the addition (young betel nut seed extract, semi-ripe betel nut seed extract, and ripe betel nut extract) which was repeated 6 times so that 18 experimental units were obtained. The results showed that the addition of different betel nut seed extract based on the level of maturity affected the physical properties (color, L* and b*), chemical (reducing sugar content, sucrose content and antioxidant activity), and organoleptic (taste, transparency and acceptability). overall) at the 5% and 1% levels. And it has no significant effect on the physical properties (color, a* value) and water content of the areca nut hard candy produced. Based on the results of the analysis of quality characteristics and organoleptic tests of hard candies, the best results were selected for the treatment of the maturity level of fruit seeds (semi-ripe areca nut), which obtained very light orange color (very light orange), water content 0.98%, antioxidant activity 53.26 %, the characteristic taste is slightly chelating, the texture is hard, the appearance is slightly transparent, and the overall hedonic value is rather good.

Type:	Thesis (S1)
Uncontrolled Keywords:	Permen keras, tingkat kematangan buah pinang
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	KANDARMA
Date Deposited:	05 Sep 2022 02:29
Last Modified:	05 Sep 2022 02:29
URI:	https://repository.unja.ac.id/id/eprint/38991

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