PENGARUH RASIO CMC (Carboxy Methyl Cellulose) DAN GUM ARAB TERHADAP KARAKTERISTIK VELVA NANAS (Ananascomosus L. Merr)

Kartika, Pandu (2023) PENGARUH RASIO CMC (Carboxy Methyl Cellulose) DAN GUM ARAB TERHADAP KARAKTERISTIK VELVA NANAS (Ananascomosus L. Merr). S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK - Nanas merupakan salah satu buah tropis yang mengandung vitamin C tinggi. Velva adalah frozen dessert yang terbuat dari puree buah. Tujuan penelitian ini untuk mengetahui pengaruh kombinasi CMC (Carboxy Methyl Cellulose) dan gum arab terhadap karakteristik velva nanas (Ananas comosus L. Merr). Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi carboxy methyl cellulose (CMC) dan gum arab. Kombinasi CMC dan gum arab terdiri dari 5 perlakuan yaitu P1 (0:1), P2 (1:2), P3 (1:1), P4 (2:1) dan P5 (1:0) Hasil penelitian menunjukkan bahwa kombinasi bahan penstabil yang ditambahkan berpengaruh nyata terhadap semua parameter yang diuji pada velva nanas. Perlakuan terbaik kombinasi penambahan CMC dan gum arab adalah P4 (2:1) dimana menghasilkan velva dengan karakteristik nilai overrun 21,26%, daya leleh 18 menit 45 detik, pH 3,97 (asam), total padatan terlarut 28,17°Brix dengan skor organoleptik warna 3,44 (agak kuning), tekstur 4,48 (lembut), icines 3,72 (agak berkristal), rasa 3,52 (agak khas nanas) dan penerimaan keseluruhan 4,12 (suka). ABSTRACT - Pineapple is a tropical fruit that contains high vitamin C. Velva is a frozen dessert made from fruit puree. Thepurpose of this study was to determine the effect of the combination of CMC (Carboxy Methyl Cellulose) and gum arabic on the characteristics of pineapple (Ananas comosus L. Merr) velva. The combination of CMC and gum arabic consisted of 5 treatments, namely P1 (0:1), P2 (1:2), P3 (1:1), P4 (2:1) and P5 (1:0). The results showed that the combination of ingredients The added stabilizer had a significant effect on all parameters tested on the pineapple velva. The best treatment combined with the addition of CMC and gum arabic was P4 (2:1) which produced velva with a characteristic overrun value of 21.26%, melting power of 18 minutes 45 seconds, pH 3.97 (acidic), total dissolved solids 28.17°Brix with an organoleptic score of 3.44 (slightly yellow), texture 4.48 (soft), icines 3.72 (slightly crystalline), taste 3.52 (rather typical of pineapple) and overall acceptance of 4.12 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Arabic Gum, CMC, Pineapple, Velva.
Subjects:	T Technology > TP Chemical technology
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	KARTIKA
Date Deposited:	14 Jul 2023 07:15
Last Modified:	14 Jul 2023 07:15
URI:	https://repository.unja.ac.id/id/eprint/53226

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