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KAJIAN FISIKO-KIMIA SEASONING LEMBARAN BUNGA KECOMBRANG (Etlingera elatior) BERBASIS KARAGENAN SERTA PENGAPLIKASIANNYA PADA SAMBAL

Navi’a, Ulfi Ilma (2019) KAJIAN FISIKO-KIMIA SEASONING LEMBARAN BUNGA KECOMBRANG (Etlingera elatior) BERBASIS KARAGENAN SERTA PENGAPLIKASIANNYA PADA SAMBAL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Torch ginger (Etlingera elatior) is one of the potential spices to be used as natural seasoning, because it has a distinctive color, flavor and taste. Seasoning products utilize the torch ginger filtrate then use karaginan as a base. The selection of carrageenan as a sheet seasoning base due to carrageenan has hydrocolloid properties and can form a double helical structure so that it can hold compounds contained in kecombrang flower filtrate. The existence of natural seasoning leather products can be a functional alternative food substitution for seasoning synthesis. How strong the flavor and taste of seasoning leather is is applied to the chilli product to find out how effective the addition of seasoning leather is in influencing the organoleptic of sambal. This research is done in 2 stages, that is phase I research is process kecombrang flowers into seasoning leather that done using simple randomized block design consisting of two factor : carrageenan concentration (1%, 1,5%, and 2%) and kecombrang flower filtrate concentration (50%, 75%, and 100%). The second phase of research is the application of the product to paste the result of seasoning leather on the sambal using completely randomized design one factors : (0%, 5%, 10% and 15%). The parameters observed in the first phase of research include water content, cold solubility, hot solubility, thickness and antioxidant activity. While the parameters observed in the research phase II include oragnoleptic flavor, preference, appearance. The results showed that carrageenan concentration and kecombrang flower filtrate concentration had significant effect on water content, cold solubility, hot solubility, thickness and antioxidant activity. The best treatment sample at stage 1 was sample with K2C2 code with water content 23,33%, cold solubility 84,19%, hot solubility 97,67%, thickness 0,137 µm and antioxidant activity 47,80%. The results of the second phase of research with the application of seasoning leather on the sambal product showed the best result in the sample with the treatment of seasoning leather 5%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311028
Keywords: seasoning leather, spice, torch ginger
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 24 Jun 2019 07:36
Last Modified: 24 Jun 2019 07:36
URI : http://eprints.umm.ac.id/id/eprint/46582

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