| NIM | A1M013009 |
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| Namamhs | NISSA FAIRUZ IZDIHAR |
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| Judul Artikel | PENGARUH JENIS DAN KONSENTRASI ASAM AMINO TERHADAP KARAKTERISTIK KIMIA NIRA KELAPA SELAMA PEMASAKAN GULA KELAPA KRISTAL |
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| Abstrak (Bhs. Indonesia) | Nira kelapa mengandung gula reduksi dan asam amino. Gula reduksi dan asam amino akan bereaksi selama pemasakan gula kelapa kristal menghasilkan produk-produk reaksi Maillard. Reaksi Maillard dipengaruhi oleh beberapa faktor antara lain adalah suhu, pH serta jenis dan konsentrasi inisial reaktan. Saat ini informasi mengenai perkembangan reaksi Maillard karena pengaruh jenis dan konsentrasi inisial reaktan selama pemasakan nira kelapa masih terbatas. Oleh karena itu, jenis dan konsentrasi asam amino menjadi faktor dalam penelitian ini. Penelitian ini bertujuan untuk mengetahui perubahan karakteristik kimia nira kelapa yang ditambahkan asam amino selama pemasakan serta gula kelapa kristal yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok. Faktor yang diteliti adalah jenis asam amino (A), terdiri atas A1 = Arginin dan A2 = Histidin serta konsentrasi asam amino (K) yang terdiri atas, K1 = 0,4 mM, K2 = 0,8 mM, K3 = 1,2 mM. Perlakuan disusun secara faktorial dengan 6 kombinasi perlakuan dan 4 kali ulangan sehingga diperoleh 24 unit percobaan. Setiap unit percobaan disampling pada suhu 26°C, 80°C, 100°C dan 118°C. Konsentrasi asam amino sebanyak 1,2 mM menyebabkan penurunan kadar gula reduksi paling cepat selama pemasakan. Gula kelapa kristal dengan penambahan 1,2 mM asam amino memiliki kadar gula reduksi yang paling rendah serta kadar gula total dan sukrosa yang paling tinggi. Jenis asam amino tidak memberikan pengaruh terhadap kadar gula reduksi, kadar gula total, sukrosa dan kadar air selama pemasakan maupun terhadap gula kelapa kristal yang dihasilkan. |
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| Abtrak (Bhs. Inggris) | Coconut neera contains reducing sugars and amino acids. Reducing sugars and amino acids will be react to produce Maillard Reaction Products (MRP). Maillard reaction is influenced by several factors including temperature, pH, type and initial reactants concentration. Currently information about the development of Maillard reaction due to the influence of type and initial reactant concentration during cooking of coconut neera is still limited. Therefore, type of amino acid and initial concentration of amino acid become factors that examined in this study. This study aims to know the change of chemical characteristics of coconut sugar added amino acids during cooking and coconut sugar produced. The research used experimental design with Randomized Block Design. The factors studied were the type of amino acid (A), consisting of A1 = Arginin and A2 = Histidine and amino acid concentration (K) consisting of, K1 = 0.4 mM, K2 = 0.8 mM, K3 = 1.2 mM. The treatments were arranged by factorial with 6 treatment combinations and 4 replications so that 24 units of experiments were obtained. Each experimental unit was sampled at 26°C, 80°C, 100°C and 118°C. Amino acid concentrations of 1.2 mM cause the fastest reduction of sugar content during cooking. Coconut sugar with 1.2 mM addition of amino acids have the lowest reducing sugar content and the highest total sugar and sucrose. The type of amino acid has no effect on reducing sugar content, total sugar, sucrose content and moisture content during cooking or even coconut sugar produced. |
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| Kata kunci | Asam amino, Gula kelapa kristal, Nira, Reaksi Maillard |
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| Pembimbing 1 | Karseno, S.P., M.P., Ph.D |
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| Pembimbing 2 | ir. Sujiman, M.P |
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| Pembimbing 3 | Pepita Haryanti, S.TP., M.Sc |
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| Tahun | 2017 |
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| Jumlah Halaman | 12 |
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| Tgl. Entri | 2017-11-07 21:41:30.779379 |
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