Hafifah, Nur (2024) PENGARUH TINGKAT KEMATANGAN TERHADAP KARAKTERISTIK FISIK, KIMIA, KOMPONEN BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN PADA NANAS KULTIVAR TANGKIT. S1 thesis, Universitas Jambi.
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Abstract
Abstrak – Penelitian ini bertujuan untuk melihat pengaruh tingkat kematangan terhadap sifat fisika, kimia, komponen bioaktif dan aktivitas antioksidan dan menentukan tingkat kematangan yang tepat pada nanas kultivar Tangkit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan 5 taraf tingkat kematangan buah nanas kultivar Tangkit dengan 3 kali pengulangan sehingga didapat 15 satuan percobaan. Parameter yang diamati adalah warna, tekstur, nilai pH, kadar air, total padatan terlarut, vitamin C, total fenol, dan aktivitas antioksidan. Hasil penelitian buah nanas kultivar Tangkit pada 5 tingkat kematangan yaitu hasil pengujian warna L* 82 – 93,06, a*-4,23 – 11,23, b*20,07 – 67,57, tekstur 10,883 – 21,186 N, pH 3,44 – 3,89, kadar air 81,33 – 88,33%, total padatan terlarut 12,033 – 14,516 °Brix, vitamin C111,70 – 147,37mg/100g, total fenolik 0,243 – 0,494 mg GAE/g dan aktivitas antioksidan 69,33 – 80,30%. Kata Kunci : Karaktristik Fisik, Kimia, Komponen Bioaktif, Nanas, Tingkat Kematangan. Abstract – This research aims to examine the effect of maturity level on physical, chemical properties, bioactive components and antioxidant activity and determine the appropriate level of maturity in the Tangkit pineapple cultivar. This research used a Randomized Block Design (RAK) method with treatment of 5 levels of maturity of the Tangkit pineapple cultivar with 3 repetitions to obtain 15 experimental units. The parameters observed were color, texture, pH value, water content, total dissolved solids, vitamin C, total phenols, and antioxidant activity. The results of research on pineapple cultivar Tangkit at 5 levels of maturity, namely color test results L* 82 – 93.06, a*-4.23 – 11.23, b*20.07 – 67.57, texture 10.883 – 21.186 N, pH 3.44 – 3.89, water content 81.33 – 88.33%, total dissolved solids 12.033 – 14.516 °Brix, vitamin C 111.70 – 147.37mg/100g, total phenolics 0.243 – 0.494 mg GAE/g and activity antioxidant 69.33 – 80.30%. Keywords: Physical, Chemical, Bioactive Components, Pineapple Characteristics, Maturity Level
| Type: | Thesis (S1) |
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| Uncontrolled Keywords: | Physical, Chemical, Bioactive Components, Pineapple Characteristics, Maturity Level |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknik Pertanian |
| Depositing User: | Nurhafifah |
| Date Deposited: | 22 Jul 2024 06:43 |
| Last Modified: | 22 Jul 2024 06:44 |
| URI: | https://repository.unja.ac.id/id/eprint/69376 |
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