PENGARUH KONSENTRASI EKSTRAK KULIT BUAH NAGA TERHADAP KARAKTERISTIK MIE KERING YANG DISUBSTITUSI TEPUNG AMPAS KELAPA

Agustina, Cindi (2023) PENGARUH KONSENTRASI EKSTRAK KULIT BUAH NAGA TERHADAP KARAKTERISTIK MIE KERING YANG DISUBSTITUSI TEPUNG AMPAS KELAPA. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ekstrak kulit buah naga terhadap karakteristik mie kering yang disubtitusi tepung ampas kelapa, serta mendapatkan tingkat penambahan ekstrak kulit buah naga yang menghasilkan mie kering dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf perlakuan yaitu 0%, 25%, 50%, 75%, dan 100%, dengan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi kadar air, kadar serat, aktivitas antioksidan, pH, warna, dan aorganoleptik. Data yang diperoleh akan dianalisis dengan analisis sidik ragam dengan taraf nyata 1% dan 5%. Jika didapat hasil analisis ragam yang berbeda, maka akan dilakukan uji lanjut dengan uji DMRT pada taraf 5%. Konsentrasi ekstrak kulit buah naga berpengaruh sangat nyata pada aktivitas antioksidan, pH, warna (LAB), hedonik warna, dan hedonik secara keseluruhan, tetapi tidak berpengaruh nyata pada kadar air, kadar serat, mutu hedonik tekstur, hedonik tekstur, hedonik aroma, dan hedonik rasa. Perlakuan terbaik yaitu pada mie kering dengan konsentrasi ekstrak kulit buah 100%, berdasarkan karakterisitik kadar air 6,60%, kadar serat 0,34%, aktivitas antioksidan 52,44%, pH 5,51, nilai L* 75,75, nilai a* 10,00, nilai b* 12,00, penilaian mutu tekstur 2,60 (kurang kenyal dan mudah putus-agak kenyal dan agak mudah putus), penilaian warna 4,48 (suka-sangat suka), penilaian tekstur 3,60 (agak suka-suka), penilaian aroma 3,64 (agak suka-suka), penilaian rasa 3,84 (agak suka-suka), dan penilaian keseluruhan 4,20 (suka-sangat suka). This study aims to determine the effect of the concentration of dragon fruit peel extract on the characteristics of dry noodles substituted for coconut pulp flour, as well as to obtain the level of addition of dragon fruit peel extract which produces dry noodles with the best characteristics. This study used a completely randomized design (CRD) which consisted of 5 treatment levels, namely 0%, 25%, 50%, 75%, and 100%, with 4 replications to obtain 20 experimental units. Parameters observed included moisture content, fiber content, antioxidant activity, pH, color, and organoleptic. The data obtained will be analyzed by analysis of variance with a significance level of 1% and 5%. If the results of the analysis of variance are different, then a further test will be carried out with the DMRT test at the 5% level. The concentration of dragon fruit peel extract had a very significant effect on antioxidant activity, pH, color (LAB), color hedonic, and overall hedonic, but had no significant effect on water content, fiber content, texture hedonic quality, hedonic aroma, and hedonic quality. flavor. The best treatment was dry noodles with a concentration of 100% fruit peel extract, based on the characteristics of water content 6,60%, fiber content 0,34%, antioxidant activity 52,44%, pH 5,51, L* value 75,75, value a* 10,00, b* value 12,00, texture quality rating 2.60 (less chewy and breaks easily-a bit springy and slightly breaks easily), color rating 4.48 (likes very much), texture rating 3, 60 (rather like it), aroma rating 3.64 (rather like it), taste rating 3,84 (rather like it), and overall rating 4,20 (like it very much).

Type:	Thesis (S1)
Uncontrolled Keywords:	ampas kelapa, kulit buah naga, mie kering
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	AGUSTINA
Date Deposited:	26 Jul 2023 06:58
Last Modified:	26 Jul 2023 06:58
URI:	https://repository.unja.ac.id/id/eprint/54533

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