Artikel Ilmiah : G1H013019 a.n. MILLA NURJANATI
| NIM | G1H013019 |
|---|---|
| Namamhs | MILLA NURJANATI |
| Judul Artikel | EFEK LAMA PERKECAMBAHAN TERHADAP SIFAT SENSORI DAN KADAR PROTEIN TERLARUT SUSU KECAMBAH KACANG MERAH (SUKARAH) UNTUK REMAJA OBESITAS |
| Abstrak (Bhs. Indonesia) | Latar Belakang: Perkecambahan kacang-kacangan meningkatkan aktivitas enzim protease. Ketersediaan asam amino berpengaruh pada sensori produk. Penelitian ini bertujuan mengetahui pengaruh lama perkecambahan terhadap sifat sensori dan kadar protein terlarut susu kecambah kacang merah. Metodologi: Penelitian eksperimental ini menggunakan rancangan acak kelompok (RAK). Uji kadar protein terlarut menggunakan metode Lowry, lalu dianalisis menggunakan uji F pada taraf kepercayaan 95%. Apabila ada pengaruh nyata dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Uji sensori menggunakan uji hedonik dan mutu hedonik dengan panelis sebanyak 50 orang. Hasil dianalisis menggunakan uji Friedman dilanjutkan Uji Banding Ganda pada taraf 5%, jika ada pengaruh nyata. Untuk mengetahui sukarah terbaik dianalisis menggunakan indeks efektifitas. Hasil Penelitian: Tidak ada pengaruh lama perkecambahan terhadap kadar protein terlarut, kesukaan pada warna, aroma, dan kekentalan sukarah (p>0,05). Namun terdapat trend kenaikan kadar protein terlarut seiring dengan lama waktu perkecambahan. Lama perkecambahan berpengaruh terhadap kesukaan rasa, mutu hedonik pada warna, aroma, rasa, dan kekentalan sukarah (p<0,05). Susu kecambah terbaik adalah sukarah yang dikecambahkan selama 16 jam yang memiliki kandungan kadar air 88,4%, abu 0,04%, lemak 0,1%, protein 6,54%, dan karbohidrat 4,48%. Sukarah terbaik memiliki mutu warna lebih cerah, aroma langu yang sedikit tercium, rasa yang manis, dan kekentalan yang encer. Kesimpulan: Perkecambahan cenderung meningkatkan kadar protein terlarut, mempengaruhi kesukaan rasa, dan mutu hedonik pada warna, aroma, rasa, dan kekentalan sukarah. Kata Kunci: Kacang merah, perkecambahan, protein terlarut, sifat sensori |
| Abtrak (Bhs. Inggris) | Background : Germination increases the activity of protease enzymes. The availability of amino acids affects the sensory products. This study aims to determine the effect of germination on the nature of sensory and dissolved protein content of red bean sprouts milk. Methods : This non-factorial experimental study used a randomized block design. The factors studied were germination time: 0 hours, 8 hours, 16 hours, and 24 hours. The research was repeated 5 times, so that the total treatment was 20 units of treatment. Parameters tested were soluble protein content and sensory properties including color, flavor, taste, and viscosity. Chemical data were analyzed using F test at 95% confidence level. If there is significantly different continue with Duncan's Multiple Range Test (DMRT) at 5% level. Sensory test using hedonic test and hedonic quality with 50 panelist. The results were analyzed using Friedman test followed by Multiple Comparison Test at 5% level, if there is significantly different. Effectiveness index were used to determine the best sukarah. Results : No effects of the length of time germination on soluble protein content, preferences on color, odor, and viscosity (p> 0.05). However there is a trend of rising levels of soluble protein along with the length of time germination. The germination period had an effect on taste flavor, hedonic quality in the color, flavor, taste, and thickness of sukarah (p <0,05). The best sprout milk is sweetened for 16 hours with water content of 88.4%, 0.04% ash, 0.1% fat, 6.54% protein, 4.48% carbohydrate, and 2,13% soluble protein. The best sukarah has a yellowish white (5.7), a very slight rotten scent (4.9), slightly sweet taste (3,9), and slightly thick (3,8). Conclusion : Germination tends to increase levels of dissolved protein, affect taste preferences, and hedonic quality in the color, flavor, taste, and viscosity of sukarah. Keywords : red bean, germination, dissolved protein, sensory properties |
| Kata kunci | Kacang merah, perkecambahan, protein terlarut, sifat sensori |
| Pembimbing 1 | Dr. Ir. Hery Winarsi, M.S |
| Pembimbing 2 | Dr. Ir. Hidayah Dwiyanti, M.Si |
| Pembimbing 3 | |
| Tahun | 2017 |
| Jumlah Halaman | 15 |
| Tgl. Entri | 2017-10-18 09:53:41.008028 |