Pengaruh Konsentrasi Tepung Maizena Dan Konsentrasi Asam Sitrat Terhadap Sifat Fisik, Kimia Dan Organoleptik Selai Mawar

Abstract

ABSTRAKLuasnya penggunaan selai pada produk makanan, menyebabkan permintaan produk selai terus meningkat. Eksplorasi bahan baku selai harus dilakukan untuk memenuhi permintaan konsumen. Penggunaan bunga mawar sebagai bahan baku selai dirasa tepat karena kandungan bunga mawar yang bermanfaat serta warna bunga mawar yang menarik. Masalah pada selai dengan bahan baku bunga mawar, yaitu selai tidak bisa mengental sehingga perlu penambahan tepung maizena sebagai agen pengental. Masalah lainnya, warna merah pada bunga mawar hilang seiring dengan proses pengolahan sehingga perlu penambahan asam sitrat agar pigmen antosianin pada mawar dapat stabil. Penelitian ini bertujuan untuk mengetahui penambahan konsentrasi asam sitrat dan tepung maizena yang optimal agar menghasilkan selai mawar yang berkualitas baik. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu penambahan maizena (5%, 6%, 7%). Faktor II yaitu penambahan asam sitrat (0.30%; 0.50%; 0.70%). Kombinasi yang diperoleh sebanyak 9 dengan 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) dan dilakukan uji lanjut dengan uji BNT atau uji DMRT dengan selang kepercayaan 95% dan uji non parametrik kruskal-wallis. Hasil perlakuan terbaik selai mawar diperoleh berdasarkan metode metode Zeleny. Perlakuan terbaik selai mawar dengan penambahan asam sitrat sebanyak 0.70% dan tepung maizena sebesar 5%. ABSTRACTThe widespread use of jam products, causing the demand for jam continuous to increase. Exploration of raw materials of jam should be done to meet consumer demand. The use of roses as a raw material considered appropriate because of useful content of roses and the attractive color. One of the problems in the roses as the raw material is rose jam can not be thickened thus it needs addition of corn starch as thickening agent. Another problem is losing red color of roses during the process thus it needs addition of citric acid to stabilize the anthocyanin pigment. This research aims to determine the addition of corn starch and citric acid concentration to produce good quality of rose jam. The method that being used was Randomized Block Design with 2 factors. Factor I is the addition of corn starch (5%, 6%, 7%). Factor II is the addition of citric acid (0.30%; 0.50%; 0.70%). The combination obtained by 9 and with 3 replication, so the total of combination is 27 of units of experiements. The result were analyzed by Analysis of Variance (ANOVA) and tested with BNT test or DMRT test with 95% interval confidence and Kruskall-wallis as non parametric test. The best treatment of rose jam was obtained based on Zeleny method.

Determination of Shelf Life of Snakehead Fish Dispersion Products (Channa striata) Using the ASLT Method With Arrhenius Model

“…But overall, a decrease in the pH value from the beginning of storage to the last day indicates a fixed or not much different pH value at a value of 4. This is following the opinion of Rosyida & Sulandri [9] that citric acid is used as a preservative because it can maintain the acidity of food products and prevent the growth of microorganisms.…”

“…The decrease in the viscosity of the dispersion product is caused by several things such as the influence of temperature, length of storage, and the activity of microorganisms [9], [10]. The activity of microorganisms can be the most influential in reducing viscosity because microorganisms can hydrolyze glycosidic bonds in xanthan gum and proteins contained in dispersion products during the storage period so that the dispersion products become thinner because their viscosity decreases [9].…”

Utilization of Rice Straw Waste in the Manufacture of Edible Film (Study of the Addition of Lignin and Sorbitol)

“…Plasticizer menurunkan kekakuan polimer dengan cara menurunkan gaya intermolekul dan meningkatkan fleksibilitas film dengan memperlebar ruang kosong molekul serta melemahkan ikatan hidrogen rantai polimer (Yang et al, 2019). Sorbitol dipilih sebagai plasticizer dalam penelitian ini karena kelarutannya dalam air yang tinggi (Sitompul & Zubaidah, 2017).…”

Application of real-time image processing for monitoring bacterial cellulose growth in various nitrogen sources using soybean-boiled wastewater medium during fermentation

“…Starter or inoculum is a microorganism culture that is inoculated into the medium of BC fermentation at the time of exponential growth [8]. This research uses A. xylinum.…”