Kamis, 28 Maret 2013

MUTU NATA DE SEAWEED (Gracilaria Sp) DALAM KONSENTRASI SARI BELIMBING WULUH (Averrhoa bilimbi) DAN UREA YANG BERBEDA

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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