RINGKASAN
Supriyanto.
K2F 006 050. Mutu Nata De Seaweed Dalam
Konsentrasi Sari Belimbing Wuluh (Averrhoa
bilimbi) Dan Urea Berbeda ( Tri
Winarni Agustini)
Nata de seaweed adalah salah satu jenis
makanan berbentuk gel hasil fermentasi air rumput laut. Penambahan sari
belimbing wuluh dan urea merupakan faktor penting untuk mengatur keasaman (pH)
dan sebagai sumber nitrogen bagi pertumbuhan A. xylinum dalam medium nata. Penelitian ini bertujuan untuk
mengetahui potensi belimbing wuluh sebagai zat pengatur keasaman serta
mengetahui pengaruh penambahan b. wuluh dan urea yang berbeda terhadap mutu nata de seaweed.
Materi
yang digunakan dalam penelitian ini adalah rumput laut Gracilaria Sp., sari belimbing wuluh, urea, dan A. xylinum. Penelitian menggunakan Rancangan
Acak Lengkap Faktorial 2x2. Faktor pertama adalah sari belimbing wuluh dengan
taraf ( 3% dan 4%) sedangkan faktor kedua yaitu urea dengan taraf (1 g dan 1,5
g). Parameter yang diamati adalah sifat kimia,
meliputi pH dan kadar serat kasar, sifat fisik, meliputi kekenyalan, serta uji
hedonik (kesukaan) terhadap nata de
seaweed dengan menggunakan panelis semi terlatih. Data parametrik yang
diperoleh dianalisa dengan uji F yang dilanjutkan dengan uji BNJ, serta
korelasi dan regresi. Sedangkan data non parametrik menggunakan uji Kruskal
Wallis.
Hasil
penelitian menunjukkan bahwa penambahan sari belimbing wuluh (3% &
4%) dan urea (1 g & 1,5 g) memberi pengaruh yang berbeda sangat nyata
terhadap yield dan nilai pH serta
berpengaruh yang berbeda nyata terhadap kekenyalan dan kadar air, namun tidak
berbeda nyata terhadap kadar gula dan kadar serat. Uji kesukaan panelis
menunjukkan bahwa nata de seaweed
hasil penelitian cukup disukai namun tidak berbeda nyata pada spesifikasi
kenampakan, rasa, dan tekstur. Terdapat interaksi antara sari belimbing wuluh
(3% & 4%) dan urea (1 g & 1,5 g) terhadap penurunan pH medium nata de seaweed. Perlakuan terbaik
adalah pada penambahan sari b. wuluh 3% dan urea 1 g dengan karakteristik mutu
pH (4,07), yield (93,33 g), kadar
serat (0,93%), kadar air (95,06%), kekenyalan (1,26 mm/g/s), kadar gula
(6,05%), serta uji kesukaan cukup disukai (kenampakan=6,4 ; rasa=6,6 ;
tekstur=6).
Kata
kunci : nata de seaweed, belimbing wuluh, urea, A. xylinum, mutu
SUMMARY
Supriyanto.
K2F 006 050. Quality of Nata de Seaweed on
Defferent Additives by Extract Bilimbi (Averrhoa
bilimbi) And Urea ( Tri Winarni Agustini)
Nata de seaweed
is one of foods gelling products resulted from seaweed fermentation. The
addition of extract bilimbi and urea are important factor to control pH and
nitrogen resource for growing of A.
xylinum in nata’s medium. The research were to determine the potential of bilimbi as pH control substances and evaluate the effect of the addition of bilimbi and urea at different concentration to the quality of
nata de seaweed.
The material used in this research were the seaweed of Gracilaria Sp., extract bilimbi, urea,
and A. xylinum. The research using Completely Randomized Factorial 2x2 design.
The first factor is
extract bilimbi with level of (3%
and 4%) and the second
factor is urea with level of (1 g and 1.5 g). Parameters observed are chemical properties, including pH and crude fiber content, physical properties, including elasticity, as
well as the hedonic test (preference) of nata
de seaweed by
using a semi-trained panelists.
The data of parametric obtained were analyzed with
F test followed by HSD test, and correlation with regression.
While the data of non parametric using Kruskal Wallis test.
The results
showed that the addition of extract bilimbi (3% &
4%) and urea (1 g and 1.5 g) gave a very significant effect on the yield and
actual pH of product and also save significant effect on elasticity and
moisture content, but not significant effect to the levels of sugar and fiber content.
Preference test panelists showed that nata de seaweed is fairly like by
panelist and there is no significant effect in specification of appearance,
flavor, and texture. There is interaction between extract bilimbi
(3% & 4%) and urea (1 g and 1.5 g) on decrease of medium of nata de
seaweed. The best treatment is the addition of extract b. wuluh 3% and 1 g of
urea with the quality characteristics of pH (4.07), yield (93.33 g), fiber
content (0.93%), moisture content (95.06%), elasticity (1.26 mm / g / s), sugar
(6.05%), as well as hedonik test is liked (appearance = 6.4; flavor = 6.6;
texture = 6).
Keywords: nata de seaweed, extract bilimbi,
urea, A. xylinum, quality
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