Andreawan, Novrizal Fikri (2024) Pengaruh Penambahan Xanthan Gum terhadap Karakteristik Kaviar Buah Nanas (Ananas Comosus L. Merr) Menggunakan Metode Reverse Spherification. S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Tanaman nanas (Ananas comosus L. Merr) adalah tanaman yang banyak dibudidayakan di Indonesia dan memiliki banyak manfaat pada buahnya (Syah, 2015). Menurut Badan Pusat Statistik Jambi tahun 2019, Jambi telah memproduksi nanas 137.621 ton/tahun, dengan 99,1% produksi nanas berasal dari Kabupaten Muaro Jambi tepatnya di Kecamatan Sungai Gelam, Desa Tangkit Baru dengan produksi sebesar 136.501 ton/tahun. Pengolahan nanas menjadi kaviar buah merupakan salah satu upaya pengembangan potensi dari buah nanas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan xanthan gum terhadap karakteristik pada kaviar dari buah nanas dan untuk mendapatkan jumlah penambahan xanthan gum yang tepat sehingga menghasilkan kaviar buah nanas terbaik.Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dengan perlakuan penambahan xanthan gum (0,1; 0,2; 0,3%) dengan masingmasing perlakuan diulang sebanyak 5 kali sehingga diperoleh 20 unit satuan percobaan. Data hasil penelitian dianalisa menggunakan analisis sidik ragam apabila terdapat pengaruh maka dilakukan uji lanjut DNMRT (Duncan New Muliple Range Test) pada taraf 1 dan 5%. Parameter yang diamati adalah Viskositas, Kekuatan Gel, Warna (L*,a*,b*), dan uji organoleptik (kekenyalan, warna, rasa, dan kenampakan).Perlakuan penambahan xanthan gum 0,2% merupakan perlakuan yang tepat dengan rata-rata viskositas 61,1 cP, kekuatan gel 0,0714 N, kecerahan (L*) 27,72, kemerahan (a*) 8,14, kekuningan (b*) 21,52, kekenyalan 3,42, warna 3,68, rasa 4,12, kekenyalan 3,92. Pineapple (Ananas comosus L. Merr) is a plant that is widely cultivated in Indonesia and has many benefits in its fruit (Syah, 2015). According to the Jambi Central Bureau of Statistics in 2019, Jambi has produced pineapple 137,621 tonnes/year, with 99.1% of pineapple production coming from Muaro Jambi Regency, precisely in Muaro Jambi Regency, to be precise in Sungai Gelam Subdistrict, Tangkit Baru Village with production of 136,501 tonnes/year. Processing pineapple into fruit caviar is one of the efforts to develop the potential of pineapple fruit. This research aims to determine the effect of xanthan gum addition on the characteristics of caviar from pineapple fruit. Characteristics of caviar from pineapple fruit and to obtain the right amount of xanthan gum xanthan gum addition to produce the best pineapple fruit caviar. The research method used is Randomised Group Design (RAK) with the treatment of xanthan gum addition (0,1; 0,2; 0,3%) with each treatment repeated 5 times to obtain 20 units of experimental units. The data were analysed using analysis of variance, if there is an effect then further test DNMRT (Duncan New Muliple Range Test) at the level of 1 and 5%. The parameters observed were Viscosity, Gel Strength, Colour (L*,a*,b*), and organoleptic test (suppleness, colour, taste, and appearance). The treatment of adding 0.2% xanthan gum is the right treatment with an average viscosity of 61.2%. with an average viscosity of 61.1 cP, gel strength of 0.0714 N, brightness (L*) 27.72, redness (a*) 8.14, yellowness (b*) 21.52, yellowness
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Kaviar, Nanas, Xanthan Gum |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Andreawan |
| Date Deposited: | 11 Jul 2024 02:12 |
| Last Modified: | 11 Jul 2024 02:12 |
| URI: | https://repository.unja.ac.id/id/eprint/67180 |
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