Dani, Siti Rahma (2025) Kajian Konsentrasi Maltodekstrin dan Tween 80 Terhadap Fisikokimia dan Sifat Sensori Minuman Serbuk Buah Pedada (Sonneratia caseolaris) Metode Foam Mat Drying. S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Pengolahan minuman serbuk dengan metode foam mat drying dibutuhkan adanya bahan pengisi (filler) dan bahan pembusa (foaming agent). Maltodekstrin sebagai bahan pengisi memiliki beberapa kelebihan seperti cepat dalam proses penyerapan, daya larut yang tinggi, dapat membentuk film, dan mempunyai daya ikat yang kuat. Tween 80 dapat membantu mendorong pembentukan busa (foam), mempercepat pengeringan sehingga dapat menjaga warna, bau dan rasa produk agar tidak berubah. Penelitian ini bertujuan untuk mengetahui interaksi dan perlakuan terbaik dari penambahan konsentrasi maltodekstrin dan tween 80 terhadap fisikokimia dan sifat sensori minuman serbuk buah pedada. Penelitian ini menggunakan rancangan acak kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor I yaitu konsentrasi maltodekstrin terdiri dari 3 taraf (10%; 15%; 20%) dan faktor II yaitu konsentrasi tween 80 terdiri dari 3 taraf (0,5%; 1%; 1,5%) sehingga terdapat 9 kombinasi perlakuan dengan 3 kali ulangan sehingga diperoleh sebanyak 27 satuan percobaan. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dengan taraf 5%. Apabila terdapat pengaruh pada perlakuan, maka akan dilanjutkan dengan uji lanjut duncan multiple range test (DMRT) dengan taraf nyata 5%. Hasil penelitian menunjukkan konsentrasi maltodekstrin berpengaruh nyata terhadap rendemen, kadar air, kelarutan, vitamin C, aktivitas antioksidan, sensori mutu hedonik warna dan mutu hedonik rasa minuman serbuk buah pedada. Konsentrasi tween 80 berpengaruh nyata terhadap rendemen, kadar air, kelarutan, vitamin C, aktivitas antioksidan, sensori mutu hedonik warna dan mutu hedonik rasa minuman serbuk buah pedada. Interaksi konsentrasi maltodekstrin dan tween 80 berpengaruh nyata terhadap rendemen, kadar air, kelarutan, dan aktivitas antioksidan minuman serbuk buah pedada. Perlakuan minuman serbuk buah pedada terbaik terdapat pada konsentrasi maltodekstrin 15% dan tween 80 1% dengan karakteristik rendemen 16,02%, kadar air 3,49%, kelarutan 82,16%, pH 2,78, vitamin C 28,74 mg/100g, aktivitas antioksidan 61,42%, serta penilaian sensori terhadap warna yaitu 4,12 (putih kekuningan), rasa yaitu 2,72 (asam) dan penerimaan keseluruhan 3,56 (agak disukai). Berdasarkan penelitian yang telah dilakukan perlu dilakukan pengujian lebih lanjut untuk mengetahui umur simpan minuman serbuk buah pedada Kata kunci: Buah pedada, maltodekstrin, minuman serbuk, tween 80 Powdered beverage processing using the foam mat drying method requires filler and foaming agent. Maltodextrin as a filler has several advantages such as fast absorption, high solubility, can form films, and has strong binding power. Tween 80 can help encourage foam formation, accelerate drying so that it can maintain the color, odor and taste of the product so that it does not change. This study aims to determine the interaction and best treatment of adding maltodextrin and tween 80 concentrations to the physicochemical and sensory properties of pedada fruit powder drinks. This study used a randomized block design (RAK) arranged factorially with 2 factors. Factor I, namely the concentration of maltodextrin consisting of 3 levels (10%; 15%; 20%) and factor II, namely the concentration of tween 80 consisting of 3 levels (0.5%; 1%; 1.5%) so that there are 9 treatment combinations with 3 replications so that 27 experimental units are obtained. The data obtained were analyzed using analysis of variance (ANOVA) with a level of 5%. If there is an effect on the treatment, it will be continued with a further Duncan multiple range test (DMRT) with a level of significance of 5%. The results showed that the concentration of maltodextrin had a significant effect on the yield, water content, solubility, vitamin C, antioxidant activity, sensory hedonic quality of color and hedonic quality of taste of pedada fruit powder drinks. The concentration of tween 80 had a significant effect on the yield, water content, solubility, vitamin C, antioxidant activity, sensory hedonic quality of color and hedonic quality of taste of pedada fruit powder drinks. The interaction of maltodextrin and tween 80 concentrations had a significant effect on the yield, water content, solubility, and antioxidant activity of pedada fruit powder drinks. The best pedada fruit powder drink treatment was found at a maltodextrin concentration of 15% and tween 80 1% with yield characteristics of 16.02%, water content of 3.49%, solubility of 82.16%, pH of 2.78, vitamin C 28.74 mg/100g, antioxidant activity of 61.42%, and sensory assessment of color, namely 4.12 (yellowish white), taste namely 2.72 (sour) and overall acceptance of 3.56 (somewhat favorable). Based on the research that has been carried out, further testing needs to be carried out to determine the shelf life of the pedada fruit powder drink Keywords: Pedada fruit, maltodextrin, powder drink, tween 80
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Pedada fruit, maltodextrin, powder drink, tween 80 |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Dani |
| Date Deposited: | 14 Jan 2025 02:24 |
| Last Modified: | 14 Jan 2025 02:24 |
| URI: | https://repository.unja.ac.id/id/eprint/74427 |
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