PENGARUH PENAMBAHAN TEPUNG KULIT PISANG KEPOK (Musa paradisiaca Linn) SEBAGAI STABILIZER TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK ES KRIM
(Didanai Oleh Hibah HI-LINK KEMENRISTEK DIKTI)
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Institusion
Universitas Lampung
Author
MOCHAMAD KAREL SAPUTRA , 1214051050
Subject
Pertanian ( Umum )
Datestamp
2016-04-08 03:59:16
Abstract :
ABSTRAK Limbah dari industri keripik pisang kepok adalah kulit pisang yang berpotensi memiliki nilai jual jika dimanfaatkan sebagai suatu produk. Kulit pisang kepok berpotensi untuk menghasilkan senyawa pektin. Kandungan pektin dalam kulit pisang kepok berkisar antara 3.72%. Pektin digunakan secara luas sebagai komponen fungsional pada makanan karena kemampuannya menstabilkan emulsi. Sifat penstabil pektin pada kulit pisang kepok juga dapat dimanfaatkan sebagai bahan penstabil ( adalah menentukan pengaruh jumlah penambahan tepung kulit pisang kepok yang tepat sehingga dapat menghasilkan es krim dengan sifat kimia dan organoleptik terbaik. Penelitian dilakukan dalam Rancangan Acak Kelompok Lengkap faktor tunggal yang terdiri dari 6 taraf yaitu konsentrasi penambahan tepung kulit pisang kepok yakni 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, dan 0.6% ulangan serta penambahan gelatin 0.5 % sebagai reference dalam menguji sifat organoleptik es krim. Pengamatan yang dilakukan pada penelitian yaitu sifat organoleptik, sifat overrun, stabilitas emulsi, dan kecepatan meleleh. Perlakuan terbaik kemudian dilakukan uji proksimat es krim. Perlakuan penambahan tepung kulit pisang kepok ( menghasilkan es krim dengan sifat organoleptik yakni: skor aroma 3.20 khas pisang) selama 42.13 menit, overrun 5.76%, dan stabilitas emulsi 60.64%. Hasil analisis proksimat perlakuan C1 yaitu kadar air sebesar 63.48%, kadar protein sebesar 1.37%, kadar lemak sebesar 2.20%, kadar abu sebesar 1.13%, kadar serat kasar sebesar 1.56%, dan kadar karbohidrat by different sebesar 30.26%. Kata kunci: kulit pisang kepok, stabilizer, es krim iv ABSTRACT Waste of kepok banana chips industries is banana peel which have potential added value if it is used to be a product. Kepok banana peel contains pectin component. Amount component of pectin in banana kepok peel is about 3.72%. Generally, pectin is used to be as functional component for food because it have ability to stabilizing emulsion. Because of its properties, it is also used to be stabilizer on making ice cream. Aim of research was determined effect of amount addition of kepok banana flour precisely so it could produce ice cream with best of chemistry and organoleptic characteristic. The research was arranged by non factorial Random Complete Block Design the amount of kepok banana peel that consisted of six different levels, they were 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% ( added gelatin 0.5% as stabilizer which it was used to analyze organoleptic property. The observations of research were organoleptic property, overrun, iiemulsion stability and melting time. Best result of observations was analyzed about proksimat property of ice cream. The amount of kepok banana peel was 0.1% organoleptic property: aroma score was 3.20 ( acceptable panelist to product was 3.48 ( were: water content was 63.48%; protein content was 1.37%; fat content was 2.20%; ash content was 1.13%; fiber content was 1.56%; and carbohydrate content by different was 30.26%. Key words: kepok banana peel, stabilizer, ice cream
ABSTRAK Limbah dari industri keripik pisang kepok adalah kulit pisang yang berpotensi memiliki nilai jual jika dimanfaatkan sebagai suatu produk. Kulit pisang kepok berpotensi untuk menghasilkan senyawa pektin. Kandungan pektin dalam kulit pisang kepok berkisar antara 3.72%. Pektin digunakan secara luas sebagai komponen fungsional pada makanan karena kemampuannya menstabilkan emulsi. Sifat penstabil pektin pada kulit pisang kepok juga dapat dimanfaatkan sebagai bahan penstabil ( adalah menentukan pengaruh jumlah penambahan tepung kulit pisang kepok yang tepat sehingga dapat menghasilkan es krim dengan sifat kimia dan organoleptik terbaik. Penelitian dilakukan dalam Rancangan Acak Kelompok Lengkap faktor tunggal yang terdiri dari 6 taraf yaitu konsentrasi penambahan tepung kulit pisang kepok yakni 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, dan 0.6% ulangan serta penambahan gelatin 0.5 % sebagai reference dalam menguji sifat organoleptik es krim. Pengamatan yang dilakukan pada penelitian yaitu sifat organoleptik, sifat overrun, stabilitas emulsi, dan kecepatan meleleh. Perlakuan terbaik kemudian dilakukan uji proksimat es krim. Perlakuan penambahan tepung kulit pisang kepok ( menghasilkan es krim dengan sifat organoleptik yakni: skor aroma 3.20 khas pisang) selama 42.13 menit, overrun 5.76%, dan stabilitas emulsi 60.64%. Hasil analisis proksimat perlakuan C1 yaitu kadar air sebesar 63.48%, kadar protein sebesar 1.37%, kadar lemak sebesar 2.20%, kadar abu sebesar 1.13%, kadar serat kasar sebesar 1.56%, dan kadar karbohidrat by different sebesar 30.26%. Kata kunci: kulit pisang kepok, stabilizer, es krim iv ABSTRACT Waste of kepok banana chips industries is banana peel which have potential added value if it is used to be a product. Kepok banana peel contains pectin component. Amount component of pectin in banana kepok peel is about 3.72%. Generally, pectin is used to be as functional component for food because it have ability to stabilizing emulsion. Because of its properties, it is also used to be stabilizer on making ice cream. Aim of research was determined effect of amount addition of kepok banana flour precisely so it could produce ice cream with best of chemistry and organoleptic characteristic. The research was arranged by non factorial Random Complete Block Design the amount of kepok banana peel that consisted of six different levels, they were 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and 0.6% ( added gelatin 0.5% as stabilizer which it was used to analyze organoleptic property. The observations of research were organoleptic property, overrun, iiemulsion stability and melting time. Best result of observations was analyzed about proksimat property of ice cream. The amount of kepok banana peel was 0.1% organoleptic property: aroma score was 3.20 ( acceptable panelist to product was 3.48 ( were: water content was 63.48%; protein content was 1.37%; fat content was 2.20%; ash content was 1.13%; fiber content was 1.56%; and carbohydrate content by different was 30.26%. Key words: kepok banana peel, stabilizer, ice cream
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