Update Artikelilmiah: 23753

PRADIKA VITA SETIANI

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Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengkaji pengaruh konsentrasi ekstrak kulit nanas dan lama perendaman terhadap kadar protein dan kadar lemak gelatin. Penelitian menggunakan Rancangan Acak Lengkap pola Faktorial 3x3 dengan faktor A adalah konsentrasi ekstrak kulit nanas (A1 = 5%, A2 = 10%, A3 = 15%) dan faktor B lama perendaman (B1 = 2 jam, B2 = 4 jam, B3 = 6 jam). Masing-masing kombinasi perlakuan diulang 3 kali. Hasil analisis variansi konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan kadar lemak sedangkan lama perendaman dan interaksi berpengaruh tidak nyata (P>0,05) terhadap kadar protein dan kadar lemak. Hasil uji orthogonal polynomial konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) secara linear terhadap kadar protein gelatin mengikuti persamaan Y = 31,06 + 0,30 X. Hasil uji orthogonal polynomial konsentrasi ekstrak kulit nanas berpengaruh sangat nyata (P<0,01) secara linear terhadap kadar lemak gelatin mengikuti persamaan Y = 4,74 – 0,06 X. Lama perendaman dan interaksinya berpengaruh tidak nyata (P>0,05) terhadap kadar protein dan kadar lemak gelatin. Kesimpulan, konsentrasi ekstrak kulit nanas 15% dan lama perendaman 6 jam menghasilkan kadar protein gelatin tinggi dan kadar lemak gelatin rendah.

Abtrak (Bhs. Inggris)

The aim of the study was to examine the effect of pineapple peel extract concentration and soaking time on protein content and fat content of gelatin. The study used a Complete Randomized Design factorial pattern of 3x3x3 with factors. A concentration of pineapple peel extract (A1 = 5%, A2 = 10%, A3 = 15%) and B-factor of soaking time (B1 = 2 hours, B2 = 4 hours, B3 = 6 hours). Each combination treatment was repeated 3 times. The results of the variance analysis of pineapple peel extract concentration highly significant effect on protein and fat content (P <0.01), while the soaking time and the interaction no significant effect on the protein and fat content (P> 0.05). The polynomial orthogonal test results of the concentration of pineapple peel extract highly significant effect (P <0.01) on the protein content following the equation Y = 31.06 + 0.30 X. The results of polynomial orthogonal tests of pineapple peel extract concentration highly significant effect (P <0.01) linearly on fat content following the equation Y = 4.74 - 0.06 X. The soaking time and its interaction no significant effect (P> 0.05) on the protein and fat content of gelatin. The conclusion, the concentration of 15% pineapple peel extract and 6-hours soaking time produced gelatin with the high protein content and low fat content.

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