YADNYAISWARI SASMITA, VITRIA (2020) PENGARUH RASIO NANAS (Ananas comosus) DAN PEGAGAN (Centella asiatica (L.) urban) TERHADAP KARAKTERISTIK SELAI PEGAGAN. Diploma thesis, Poltekkes Denpasar.
|
Text (Skripsi 2020)
COVER.pdf Download (482kB) | Preview |
|
|
Text (Skripsi 2020)
BAB I.pdf Download (271kB) | Preview |
|
|
Text (Skripsi 2020)
BAB II.pdf Download (389kB) | Preview |
|
|
Text (Skripsi 2020)
BAB III.pdf Download (186kB) | Preview |
|
|
Text (Skripsi 2020)
BAB IV.pdf Download (499kB) | Preview |
|
|
Text (Skripsi 2020)
BAB V.pdf Download (384kB) | Preview |
|
|
Text (Skripsi 2020)
BAB VI.pdf Download (157kB) | Preview |
|
|
Text (Skripsi 2020)
DAFTAR PUSTAKA.pdf Download (161kB) | Preview |
|
|
Text (Skripsi 2020)
LAMPIRAN.pdf Download (1MB) | Preview |
|
|
Text (Skripsi 2020)
PERNYATAAN PERSETUJUAN PUBLIKASI VITRIA-dikonversi.pdf Download (103kB) | Preview |
Abstract
PENGARUH RASIO NANAS (Ananas comosus) DANPEGAGAN (Centella asiatica (L.) urban) TERHADAP KARAKTERISTIK SELAI PEGAGAN ABSTRAK Selai pegagan merupakan produk makanan kental atau semi padat yang dapat dibuat dari buah, pulp buah, sari buah atau potongan buah yang diolah menjadi suatu struktur seperti gel yang ditambahkan gula, asam dan pektin. Penelitian ini bertujuan untuk mengetahui pengaruh rasio nanas dan pegagan terhadap karakteristik selai pegagan secara organoleptik dan kimia. Jenis penelitian yang digunakan adalah penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK). Penelitian dilakukan dengan 5 perlakuan, masing-masing perlakuan terdiri dari 3 kali ulangan. Hasil pengujian organoleptik menunjukan ada pengaruh nyata terhadap warna, tekstur, aroma, rasa, penerimaan keseluruhan, mutu tekstur dan mutu aroma. Hasil analisis kimia menunjukan ada pengaruh nyata terhadap kadar serat kasar, total asam, kapasitas antioksidan, pH, dan total padatan terlarut. Analisis kimia kadar serat kasar berkisar 0,78%bb- 1,35%bb, total asam berkisar 4,26%-6,65%, kapasitas antioksidan berkisar 2,73 mg/L (GAEAC)-3,36 mg/L (GAEAC), pH berkisar 3,73-4,00 dan total padatan terlarut selai pegagan berkisar antara 65,00-66,00 %brix. Kata Kunci : Selai Pegagan, Serat Kasar, Total Asam, Kapasitas Antioksidan, pH, Total Padatan Terlarut THE EFFECT OF PINEAPPLE (Ananas comosus) RATIO AND GOTU KOLA (Centella asiatica (L.) urban) ON CHARACTERISTICS OF GOTU KOLA JAM ABSTRACT Gotu Kola jam is a condensed or semisolid food product that can be made from fruit, fruit pulp, fruit juices or pieces of fruit that are processed into a structure like gel that added sugar, acid and pectin. This study aims to determine the effect of pineapple ratio and gotu kola on the characteristics of gotu kola jam organoleptically and chemically. This type of research is an experimental research wiith RAK. The study was conducted with 5 treatments, each treatment consisted of 3 replications. Organoleptic test results show there is a real influence on color, texture, aroma, taste, overall acceptance, texture quality and aroma quality. The results of chemical analysis show there is a significant influence on crude fiber content, total acid, antioxidant capacity, pH, and total dissolved solids. Chemical analysis of crude fiber content ranged from 0.78% bb to 1.35% bb, total acid ranged from 4.26% -6.65%, antioxidant capacity ranged from 2.73 mg / L (GAEAC) -3.36 mg / L (GAEAC), pH ranged from 3.73 to 4.00 and the total soluble solid gotu kola jam ranged from 65.00 to 66.00%brix. Keywords: Gotu Kola Jam, Crude Fiber, Total Acid, Antioxidant Capacity, Ph, Total Dissolved Solids
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Selai Pegagan, Serat Kasar, Total Asam, Kapasitas Antioksidan, pH, Total Padatan Terlarut |
| Subjects: | R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | YADNYAISWARI SASMITA VITRIA |
| Date Deposited: | 16 Jun 2020 06:16 |
| Last Modified: | 16 Jun 2020 06:16 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/4043 |
Actions (login required)
 |
View Item |