Idrus, Duwi (2023) Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.)Terhadap Sifat Fisikokimia dan Organoleptik Pada Puding. S1 thesis, UNIVERSITAS UNJA.
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BAB 1.pdf Download (287kB) |
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Abstract
Puding salah satu jenis makanan semi padat yang terbuat dari karaginan ataupun tepung agar-agar yang diolah dengan cara menambahkan air sehingga dihasilkan tesktur gel yang lembut. Puding sebagai dessert berasal dari adonan cair ataupun setengah padat yang dimasak dan dibekukan dalam cetakan berbagai ukuran. Pada penelitian ini dilakukan penambahan ekstrak bunga telang pada puding sebagai varian warna baru dan memiliki kandungan antioksidan yang tinggi. Bunga telang memiliki warna menarik secara visual bewarna biru keungguan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak bunga telang terhadap puding yang terdiri dari 5 perlakuan ( penambahan ekstrak bunga telang ( 0 %, 10 %, 20 %, 30 %. 40 %) Setiap perlakuan diulang sebanyak 3 kali sehingga didaptkan 15 satuan percobaan. Hasil penelitian menunjukan bahwa penambahan ekstrak bunga telang berpengaruh nyata terhadap aktivitas antioksidan, antosianin, pH (derajat keasaman), total Padatan terlarut (TPT), warna, organoleptik (rasa, warna, tesktur dan penerimaan keseluruhan), dan perbandingan jamak (tekstur) lebih baik dari R. Perlakuan penambahan ekstrak bunga telang 40% merupakan perlakuan terbaik pada pembuatan puding dengan penambahan ekstrak bunga telang 40 % dengan nilai antioksidan yaitu 65,50 %, kadar antosianin 28,51 ppm, pH 4,36, TPT 8,30 0 Brix, sineresis 24 jam 5%, sineresis 48 jam 2,5 %, sineresis 72 jam 3,653 %, deskripsi warna dark modarate blue, uji organoleptik mutu hedonik; rasa (3,96),warna (4,36), tekstur (3,92), penerimaan keseluruhan (4,36), uji jamak tekstur (3,80). Kata kunci : Puding, Ekstrak, Bunga telang, Pudding is a type of semi-solid food made from carrageenan or gelatin flour which is processed by adding water to produce a soft gel texture. Pudding as a dessert comes from liquid or semi-solid dough which is cooked and frozen in molds of various sizes. In this research, butterfly pea flower extract was added to the pudding as a new color variant and has a high antioxidant content. Butterfly pea flowers have a visually attractive purplish blue color. This research used a Completely Randomized Design (CRD) with the treatment of adding butterfly pea flower extract to pudding which consisted of 5 treatments (addition of butterfly pea flower extract (0%, 10%, 20%, 30%. 40%) Each treatment was repeated 3 times so that 15 experimental units were obtained. The results of the study showed that the addition of butterfly pea flower extract had a significant effect on antioxidant activity, anthocyanins, pH (degree of acidity), total dissolved solids (TPT), color, organoleptics (taste, color, texture and overall acceptability), and comparison. plural (texture) is better than R. The treatment of adding 40% butterfly pea flower extract is the best treatment for making pudding with the addition of 40% butterfly pea flower extract with an antioxidant value of 65.50%, anthocyanin content 28.51 ppm, pH 4.36, TPT 8.30 0 Brix, syneresis 24 hours 5%, syneresis 48 hours 2.5%, syneresis 72 hours 3.653%, color description dark moderate blue, organoleptic test of hedonic quality; taste (3.96), color (4.36), texture (3.92), overall acceptability (4.36), multiple texture tests (3.80). Keywords: Pudding, Extract, Butterfly flower,
Type: | Thesis (S1) |
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Uncontrolled Keywords: | Pudding, Extract, Butterfly flower |
Subjects: | L Education > L Education (General) |
Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
Depositing User: | IDRUS |
Date Deposited: | 27 Sep 2023 06:42 |
Last Modified: | 27 Sep 2023 06:42 |
URI: | https://repository.unja.ac.id/id/eprint/56325 |
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