Update Artikelilmiah: 26151

ANGGIA RATNASARI RONGANPUTRI

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Abstrak (Bhs. Indonesia)

Buah carica merupakan buah khas dataran tinggi yang menjadi komoditi unggulan daerah Dieng, Wonosobo. Carica hanya dapat dikonsumsi setelah diolah karena memiiliki getah dengan kandungan kristal oksalat Serbuk minuman instan buah carica adalah salah satu produk olahan yang sedang dikembangkan karena lebih praktis dalam penyajian dan tahan lama. Optimasi formula diperlukan agar serbuk minuman instan buah carica dapat bersaing dengan produk sejenis di pasaran. Penelitian menggunakan metode Response Surface Methodology (RSM), dan rancangan percobaan Central Composite Design (CCD) dengan aplikasi Design Expert V7. Faktor yang digunakan dalam penelitian adalah proporsi sukrosa:air dan daging buah:filtrat jernih dengan dua kali ulangan sehingga didapatkan 14 formula optimasi. Respon optimasi yang diukur adalah daya serap air, total endapan, rasa manis, flavor carica, dan kesukaan. Penelitian terdiri dari penelitian pendahuluan, perekrutan panelis terlatih, dan tahap optimasi formula. Pendeskripsian produk optimum menggunakan metode QDA dilakukan oleh 12 orang panelis terlatih. Deksripsi atribut selanjutnya di Uji T independen untuk mengetahui pengaruh perlakuan pada produk optimum dibanding kontrol (produk awal). Hasil penelitian menunjukan formula optimum serbuk minuman instan buah carica adalah formulasi sukrosa:air 28.37: 71.63% dan daging buah:filtrat jernih 22.93:77.07%. Nilai respon daya serap air sebesar 0,14 g gel/100 g, endapan sebesar 42,52%, rasa manis; manis, flavor carica; kuat, dan tingkat kesukaan; suka. Nilai desirability produk optimum memenuhi kriteria yakni 0.600. Produk optimum memiliki kenampakan (warna, kejernihan), aroma (asam, manis, fruity), rasa (asam, manis, fruity), aftertaste (getah, karamel). Karakteristik fisik dan sensori produk optimum dibanding kontrol yang diukur menggunakan skala 15 cm yakni warna lebih kuning (9.95), kejernihan kurang (6.86), aroma lebih asam (9.13), aroma lebih fruity (9.83), rasa lebih asam (9.85), rasa frutiy lebih baik (10.51), serta aftertaste getah lebih sedikit (5.54) dibanding kontrol dengan nilai 7.5 pada semua atribut.

Abtrak (Bhs. Inggris)

Carica is a typical highland fruit which is a leading commodity in Dieng, Wonosobo. It can only be consumed after being processed because carica sap has an oxalate crystal. Carica instant drink powder is one of the products being developed because more practical in serving and durable. Formula optimization is needed to compete carica instant drink powder with similar products on the market. The study used the Response Surface Methodology (RSM) method, and Central Composite Design (CCD) as an experimental design with the Design-Expert V7 application. The factor used in this research is the proportion of sucrose: water and carica flesh: clear filtrate with two replications and get 14 optimization formulas. Optimization response measured is water absorption, total sediment, sweet taste, carica flavor, and likeness. The study consists of preliminary research, recruitment of trained panelists, and the formula optimization stage. The description of the optimum product using the QDA method by 12 trained panelists. The attribute of the optimum formula will be described with the independent T-test to determine the effect of treatment on the optimum product compared to the control (initial product). The results show that the optimum formula of carica instant drink powder is a formulation of sucrose: water 28.37: 71.63% and carica flesh: clear filtrate 22.93: 77.07%. The value of water absorption is 0.14 g gel / 100 g, sediment by 42.52%, sweet taste; sweet, carica flavor; strong, and level of liking; like it. The optimum product desirability value meets the criteria of 0.600. Description of optimum product sensory attributes is appearance (color, clarity), flavor (sour, sweet, fruity), taste (sour, sweet, fruity), aftertaste (sap, caramel). Physical and sensory characteristics of optimum product compared to control measured using a scale of 15 cm, are yellower (9.95), less clarity (6.86), more acidic (9.13), more fruity (9.83), more acidic (9.85), better fruity (10.51), and less aftertaste of sap (5.54) compared to controls with a value of 7.5 for all attributes.

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