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ABSTRAK
INDAH NOVITA SARI MANURUNG. Pengaruh Konsentrasi Zat Penstabil dan Konsentrasi Yoghurt terhadap Mutu Permen Jelly Belimbing Wuluh dibawah bimbingan TERIP KARO-KARO dan RIDWANSYAH.
Penelitian ini bertujuan untuk mengetahui kombinasi perlakuan terbaik antara konsentrasi zat penstabil serta konsentrasi yoghurt untuk menghasilkan permen jelly belimbing wuluh dengan karakteristik fisikokima dan sensoris yang terbaik serta dapat diterima oleh konsumen. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor, yaitu konsentrasi zat penstabil terdiri dari 4 taraf perbandingan yaitu 2%, 4%, 6%, dan 8% serta konsentrasi yoghurt yang terdiri dari 3 taraf yaitu 10%, 20, dan 30%. Parameter yang dianalisis adalah kadar air, total bakteri asam laktat, total asam, kadar vitamin C, kadar abu, kadar protein, organoleptik warna, aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa interaksi konsentrasi zat penstabil dengan konsentrasi yoghurt hanya memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap nilai organoleptik tekstur dan memberikan pengaruh berbeda nyata (P<0,05) terhadap kadar air dan kadar abu. Perlakuan terbaik diperoleh pada konsentrasi zat penstabil 6% (A3) dengan konsentrasi yoghurt 30% (Y3) berdasarkan penilaian
organoleptik dan kadar air pada permen jelly belimbing wuluh. Nilai analisis tekstur permen jelly belimbing wuluh dengan mutu terbaik antara lain: kekerasan 2,1662 kgf; kohesivitas 0,394 gf; dan elastisitas 65,564%.
Kata kunci : Belimbing Wuluh, Permen Jelly, Yoghurt, Zat Penstabil
ABSTRACT
INDAH NOVITA SARI MANURUNG. The Effect of Concentration of Stabilizer and Concentration of Yoghurt on The Quality of Belimbing Wuluh Jelly Candy, supervised by TERIP KARO-KARO and RIDWANSYAH.
The aim of this research was to find the best combination treatment from the concentration of stabilizer with the concentration of yoghurt in producing belimbing wuluh jelly candy with the best characteristic of physcochemical and sensory quality that can be accepted by consumers. The research was using completely randomized design with two factors, the concentration of stabilizer i.e 2%, 4%, 6%, and 8%; and the concentration of yoghurt i.e 10%, 20%, and 30%. The parameters analyzed were moisture content, lactic acid bacteria content, titrable total acid content, vitamin C content, ash content, protein content, organoleptic value of color, flavor, taste, and texture.
The results showed that the interaction between the concentration of stabilizer with the concentration of yoghurt had highly significant effect (P<0,01) on organoleptic value of texture and had significant effect (P<0,05) on moisture content and ash content. The best quality of belimbing wuluh jelly candy based on sensory characteristic and moisture content was the treatment with the concentration of stabilizer of 6% (A3) and the concentration of yoghurt of 30% (Y3). Value of texture
analysis of the best quality of belimbing wuluh jelly candy were: hardness 2,1662 kgf, cohesiveness 0,394 gf; elasticity 65,564% respectively.
Keywords : Belimbing Wuluh, Jelly Candy, Stabilizer, Yoghurt
