Seninta, Rifda (2023) Pengaruh Suhu Dan Lama Pemanasan Terhadap Komponen Bioaktif Dan Aktivitas Antioksidan Minuman Fungsional Bawang Dayak (Eleutherine palmifolia (L.) Merr). S1 thesis, UNIVERSITAS JAMBI.
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ABSTRAK.pdf Download (584kB) |
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Abstract
ABSTRAK – Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pemanasan terhadap komponen bioaktif dan aktivitas antioksidan minuman fungsional bawang dayak dengan suhu dan lama pemanasan terbaik. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Kelompok 2 faktor (RAK Faktorial) dengan 3 level perlakuan suhu yaitu 50°C, 70°C, 90°C dan 3 level perlakuan waktu yaitu 5 menit, 10 menit, dan 15 menit, kedua faktor akan dikombinasikan dan dilakukan pengulangan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Parameter yang diamati adalah derajat keasaman (pH), Total tadatan terlarut, warna, aktivitas antioksidan, flavonoid, fenol dan organoleptik. Data yang didiperoleh dianalisa dengan menggunakan ANOVA pada taraf 5% dan 1%, apabila perlakuan menunjukkan pengaruh nyata maka akan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa, suhu dan lama pemanasan berpengaruh nyata dan berintaraksi terhadap total padatan terlarut (TPT), aktivitas antioksidan dan organoleptik. Suhu dan lama pemanasan memberikan pengaruh nyata namun tidak berinteraksi terhadap pengujian warna (nilai L* dan °hue), flavonid, dan Fenol. Parameter pengujian derajat keasaman (pH) berpengaruh nyata terhadap suhu dan tidak berpengaruh terhadap waktu pemanasan. Kata kunci : Bawang dayak, Lama pemanasan, Suhu pemanasan ABSTRACT – This research was conducted to determine the effect of temperature and heating time on bioactive components and antioxidant activity of onion dayak functional drink with the best temperature and heating time. This research was conducted using a 2-factor randomized block design (RBF Factorial) with 3 levels of temperature treatment, namely 50°C, 70°C, 90°C and 3 levels of time treatment, namely 5 minutes, 10 minutes, and 15 minutes, both factors will combined and repeated 3 times to obtain 27 experimental units. Parameters observed were the degree of acidity (pH), total dissolved solids, color, antioxidant activity, flavonoids, phenols and organoleptics. The data obtained was analyzed using ANOVA at the 5% and 1% level. If the treatment shows a significant effect, it will be followed by the Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results showed that temperature and duration of heating significantly affected and interacted with total dissolved solids (TPT), antioxidant and organoleptic activity. Temperature and heating time had a significant effect but did not interact with the color test (L* and °hue values), flavoneids, and phenols. The test parameter for degree of acidity (pH) has a significant effect on temperature and has no effect on heating time. Keywords: Dayak onions, Heating time, Heating Temperature
| Type: | Thesis (S1) |
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| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | SENINTA |
| Date Deposited: | 01 Aug 2023 02:14 |
| Last Modified: | 01 Aug 2023 02:14 |
| URI: | https://repository.unja.ac.id/id/eprint/54550 |
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