Ade Nina Siti Nurhasanah, 093020081 and Neneng Suliasih, DS and YusmanTaufik, Ds (2016) PENGARUH KONSENTRASI ETANOL DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK MINUMAN SERBUK DAUN MURBEI (Morus alba L.) DENGAN METODE FOAM – MAT DRYING. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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I PENDAHULUAN.docx Download (35kB) |
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II TINJAUAN PUSTAKA.docx Download (63kB) |
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III METODE PENELITIAN.docx Restricted to Repository staff only Download (155kB) | Request a copy |
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IV HASIL DAN PEMBAHASAN.docx Restricted to Repository staff only Download (1MB) | Request a copy |
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V KESIMPULAN DAN SARAN.docx Download (22kB) |
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi etanol dan suhu pengeringan serta interaksi antara keduanya terhadap karakteristik minuman serbuk daun murbei (Morus alba L.) yang dihasilkan dengan metode foam-mat drying. Manfaat penelitian ini adalah sebagai diversifikasi minuman fungsional. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan petak terbagi (RPT) dalam rancangan petak kelompok dengan pola faktorial 3 x 3 sebanyak 3 kali ulangan, yang dilanjutkan dengan uji beda nyata terkecil atau Least Significant Difference (LSD). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi etanol berpengaruh nyata terhadap kadar theaflavin dan sifat organoleptik warna serbuk dan warna seduhan, tetapi tidak berpengaruh nyata terhadap rendemen dan kadar air. Suhu pengeringan berpengaruh nyata terhadap kadar air, dan sifat organoleptik warna seduhan, tetapi tidak berpengaruh nyata terhadap rendemen, kadar theaflavin, serta sifat organoleptik warna serbuk. Kisaran rendemen adalah 6,95% – 14,07%; kisaran kadar air adalah 3,75% – 8,43%; serta kisaran kadar theflavin adalah 0,500% – 0,856%. Berdasarkan uji skoring terhadap parameter yang digunakan, produk minuman serbuk daun murbei terbaik adalah a3b2 (konsentrasi etanol 90% dan suhu pengeringan 50oC) dengan kadar air 5,36 %, kadar theaflavin 0,737%, kadar klorofil 7,498 mg/L dan kadar tanin 0,2211% b/b. The purpose of this research is to study the effect of ethanol concentrations and drying temperatures and the interaction between both of them to the characteristics of Morus alba L. leaves beverage powders by foam-mat drying method. The benefit of this research is applied as diversification of functional beverage. Experiment design applied in this research is split plot design (SPD) in completely randomized block design with factorial pattern of 3 x 3 by three replications, and continued with Least Significant Difference (LSD). The result of this research shows that ethanol concentrations significantly affect to theaflavin content, and hedonic color degree on powders and steeped powders, but doesn't have any effect on yield content, and moisture content. Drying temperatures significantly affect to moisture content, and hedonic color degree on steeped powders, but doesn’t have any effect on yield content, theaflavin content, and hedonic color degree on powders. Yield contents ranged between 6,95% – 14,07%; moisture contents ranged between 3,75% – 8,43%; and theaflavin contents ranged between 0,500% – 0,856%. Based on scoring test on all parameters which is used, the best Morus alba L. leaves beverage powders product is a3b2 (90% ethanol concentration, and 50oC dry temperature) with 5,36% of moisture content, 0,737% of theaflavin content, 7,498 mg/L of chlorophyll content and 0,2211% (w/w) of tannin content.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2015 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 21 Apr 2016 03:00 |
| Last Modified: | 04 Aug 2018 07:09 |
| URI: | http://repository.unpas.ac.id/id/eprint/3611 |
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