Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Mutu Produk Velva Labu Jepang

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dc.contributor en-US
dc.creator Kusbiantoro, Bram
dc.creator Herawati, H
dc.creator Ahza, A B
dc.date 2005-09-09
dc.date.accessioned 2019-10-09T09:43:37Z
dc.date.available 2019-10-09T09:43:37Z
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/980
dc.identifier 10.21082/jhort.v15n3.2005.p%p
dc.identifier.uri http://124.81.126.59/handle/123456789/7958
dc.description Penelitian dilakukan di BPTP, Lembang, Jawa Barat, mulai bulan Maret sampai Agustus 2003. Tujuan penelitian adalah mengetahui jenis dan konsentrasi bahan penstabil terhadap mutu produk velva labu jepang, baik mutu organoleptik maupun fisikokimia. Percobaan dilakukan menggunakan rancangan acak lengkap dengan dua ulangan. Rasio puree dengan air yang digunakan adalah 2:1, 1;1 dan 1:2, sedangkan untuk konsentrasi gula adalah 25, 30, dan 35% dari berat. Pada penelitian utama, bahan penstabil yang digunakan adalah CMC dan gum arabic, dengan rentangan konsentrasi 0, 0,25, 0,5, 0,75%, dan 1% dari berat puree. Berdasarkan hasil uji pembobotan yang dirangkum dari penerimaan panelis terhadap keseluruhan parameter organoleptik diperoleh velva labu jepang dengan rasio puree dengan air 1:2, konsentrasi gula 35%, dan penambahan CMC 0,75% dengan nilai kesukaan 5,11 yang berarti paling disukai. Sedangkan berdasarkan analisis terhadap produk terpilih diperoleh bahwa: kadar air 70,23%, overrun 27,76%, padatan terlarut total 26%, total asam 1,71%, total karoten 36,20 ppm, pH 4,39, kecepatan pelelehan 18,56, kadar vitamin C 93,79 mg/100g, kadar gula 27,5%, kadar lemak 0,05%, kadar serat kasar 0,72%, dan total kalori 69,36 per 100 g.Effect of kind and concentration of stabilizers on kabocha velva. The experiment was conducted at AIAT (Assesment Institute of Agriculture Technology) Lembang West Jawa, from March to August 2003. The aim of this study was to find out the kind and concentration of stabilizers, through organoleptic and physicochemical test. The experiment used was completely randomized design with two replications. Puree and water ratio used were 2:1, 1;1 and 1:2, with sugar concentration of 25, 30, and 35% based on puree weight. In the main research, modified velva by CMC and gum arabic with concentration of 0, 0.25, 0.5, 0.75, and 1% from puree weight were used. Based on rating test of the sensory evaluation of parameter, it was found out that best kabocha velva was at puree and water ratio 1:2, 35% sugar content, 0.75% CMC content with preferrence value 5.11 that the most preferred than others. Physicochemical analysis on selected product showed the content of 70.23% water, 27.76% overrun, 26% of total soluble solid, 1.71% total acid, 36.20 ppm of total carotene, 4.39 pH, 18.56 minutes melting point, 93.79 mg/100 g vitamin C, 27.5% sugar, 0.05% fat, 0.72% fiber, 69.36 total calorie/100 g product. en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Center for Horticulture Research and Development en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/980/849
dc.rights Copyright (c) 2013 Indonesian Center for Horticulture Research and Development en-US
dc.rights http://creativecommons.org/licenses/by-sa/4.0 en-US
dc.source Jurnal Hortikultura; Vol 15, No 3 (2005): September 2005 en-US
dc.source 2502-5120
dc.source 0853-7097
dc.subject Kabocha; Velva; CMC; Gum arabic. en-US
dc.title Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Mutu Produk Velva Labu Jepang en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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