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KAJIAN JENIS DAN KONSENTRASI PENSTABIL TERHADAP SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK SIRUP PISANG AMBON (Musa acuminata Colla)

Ibrahim, Muh. Mufti Arsa (2018) KAJIAN JENIS DAN KONSENTRASI PENSTABIL TERHADAP SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK SIRUP PISANG AMBON (Musa acuminata Colla). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Ambon banana is already familiar to Indonesian people. Ambon banana is easily found in fruit traders, restaurants like warteg and even grows wild in some environments and at very affordable prices for the community. Banana Banana also has a large size and has a very strong aroma and taste that is very suitable for making banana syrup. But there is a problem in making syrup. In making syrup, you can control the things needed in the case of polar groups with air and the texture of the material is not easily regulated with the juice in the syrup. The purpose of this study was to determine the effect of type and concentration of stabilizers on physico-chemical and organoleptic properties of Ambon banana syrup. This research was carried out using factorial randomized block design consisting of two factors. The first factor is three types of stabilizers, Alginate, CMC, and Xanthan gum. The second factor is the stabilizer concentration with a concentration of 0,3%, 0,4% and 0,5%. Parameters observed in this study include sucrose levels, color intensity, total dissolved solids, viscosity, stability, and hedonic tests consisting of aroma, appearance, taste, and fondness. The results of the study included the concentration of stabilization on the viscosity aroma, and the appearance and homogenity of syrup during storage. The results of the best Ambon banana syrup produced in the P3R3 treatment is the type of Xanthan gum stabilizer with a concentration of 0.5% which has a total sucrose yield of 26,16%, lightness level (L) of 36,96, greenish level (a-) of 1,03, yellowish level (b +) of 2,06, viscosity of 453 d.Pas, total dissolved solids of 44,96 OBrix, stability test remained homogeneous for 30 days, hedonic scent test of 3.33 (quite tasty), test hedonic appearance of 3,36 (quite interesting), taste hedonic test of 3,66 (quite tasty), and a favorite hedonic test of 3,43 (quite like).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311151
Keywords: stabilizers, banana Ambon, Ambon banana syrup
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 04 Dec 2018 09:38
Last Modified: 04 Dec 2018 09:38
URI : http://eprints.umm.ac.id/id/eprint/41412

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