Artikel Ilmiah : A1H014027 a.n. NANDA AGHILFAHRI
| NIM | A1H014027 |
|---|---|
| Namamhs | NANDA AGHILFAHRI |
| Judul Artikel | PENGARUH KEMASAN DAN SUHU PENYIMPANAN TERHADAP MUTU GULA KELAPA KRISTAL BERYODIUM |
| Abstrak (Bhs. Indonesia) | Gula kelapa kristal memiliki sifat mudah menyerap air. Air yang terdapat dalam bahan pangan akan mempercepat proses kerusakan pangan dan mempengaruhi daya simpannya, oleh karena itu gula kelapa kristal membutuhkan suhu penyimpanan dan kemasan yang tepat selama penyimpanan agar dapat mempertahankan mutu gula kelapa kristal. Tujuan dari penelitian ini yaitu (1) mengetahui pengaruh suhu penyimpanan terhadap mutu gula kelapa kristal beryodium (2) mengetahui pengaruh jenis kemasan terhadap mutu gula kelapa kristal beryodium dan (3) mengetahui pengaruh jenis kemasan dan suhu penyimpanan terbaik terhadap mutu gula kelapa kristal beryodium. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor : yaitu jenis kemasan (P) terdiri dari tiga taraf, plastik polipropilen (P1); kertas litho (P2); dan aluminium foil (P3) dan suhu penyimpanan (T) terdiri dari dua taraf, suhu ruang (25-32oC) (T1) dan suhu dingin (3-7oC) (T2). Variabel yang diukur pada penelitian ini adalah variabel kimia dan sifat sensoris. Variabel kimia meliputi kadar air, kadar abu, total padatan tidak terlarut dan gula reduksi. Sifat sensoris meliputi warna, flavour, aroma gula kelapa, dan rasa manis. Data yang diperoleh dianalisis menggunakan analisis sidik ragam, jika berpengaruh nyata maka akan dilanjutkan dengan uji perbandingan ganda menggunakan Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa jenis kemasan berpengaruh pada parameter kadar air, kadar abu dan gula reduksi. Sedangkan suhu penyimpanan berpengaruh pada kadar air dan kadar abu. Kombinasi perlakuan terbaik adalah kemasan aluminium foil yang disimpan dalam suhu dingin (P3T2) dengan nilai rata-rata kadar air, kadar abu, dan kadar gula reduksi yaitu 1,84%bb; 1,05%bb; dan 4,13%bb. |
| Abtrak (Bhs. Inggris) | Crystal coconut sugar has a good ability to absorb water. The water contained in foodstuffs would accelerate the process of damaged food and effect the storability, therefore crystal coconut sugar requires proper storage temperature and packaging during storage in order to maintain the quality of crystal coconut sugar. The aims of this research is: (1) determine the effect of storage temperature on the quality of iodized crystal coconut sugar (2) determine the effect of packaging on the quality of iodized crystal coconut sugar and (3) determine the best combination of packaging types and the storage temperature on the quality of iodized crystal coconut sugar. This research conducted at Food Processing Technique and Agricultural Products Laboratory, Faculty of Agriculture, Jenderal Soedirman University. This research was started from March to May 2018. This study used a Completely Randomized Design (CRD) with two factors. Types of packaging (P) consisting of three levels, polypropylene plastic (P1); litho paper (P2); and aluminum foil (P3) and storage temperature (T) consisting of two levels, room temperature (25-32oC) (T1) and cold temperature (3-7oC) (T2). The variables were observed chemical variables and sensory properties. Chemical variables include moisture content, ash content, total non-dissolved solids and sugar reduction. Sensory properties include color, flavour, smell of coconut sugar, and sweetness. The data obtained were analyzed using by analysis of variance, if it had a significant effect, it would be followed using by comparison test Duncan Multiple Range Test (DMRT) at the level of 5%. The results showed that the type of packaging had an effect on the parameters of moisture content, ash content and reducing sugar. While the storage temperature effects the water content and ash content. The best treatment combination was aluminum foil packaging that was stored in cold temperatures (P3T2) with an average value of water content, ash content, and reducing sugar content of 1.84% bb; 1.05% bb; and 4.13% bb. |
| Kata kunci | Gula kelapa kristal, jenis kemasan, dan suhu penyimpanan. |
| Pembimbing 1 | Rifah Ediati, S.TP., M.P. |
| Pembimbing 2 | Riana Listanti, S.TP., M.Sc. |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2018-11-03 10:51:29.522604 |