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ABSTRAK
ALLVA ARINDYA: Pengaruh Konsentrasi Karagenan terhadap Mutu Selai Kelapa Muda Lembaran Selama Penyimpanan dibimbing oleh Rona J. Nainggolan dan Linda Masniary Lubis.
Produksi buah kelapa di Indonesia sangat melimpah, namun pengolahannya masih sangat minim, oleh karena itu perlu peningkatan diversivikasi pengolahan dari buah kelapa. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi karagenan dan lama penyimpanan yang optimum terhadap mutu selai kelapa muda lembaran. Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu konsentrasi karagenan (K) : 2,5%, 3,5%, 4,5% dan 5,5%, dan lama penyimpanan (L) : 0 hari, 2 hari, 4 hari dan 6 hari. Parameter yang dianalisa adalah kadar air, total asam, kadar vitamin C, total padatan terlarut, uji skor warna, uji skor tekstur serta uji organoleptik warna, aroma, rasa dan tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, kadar vitamin C, total padatan terlarut, uji skor warna, uji skor tekstur serta uji organoleptik warna dan tekstur. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam, total padatan terlarut, uji skor warna, uji skor tekstur serta uji organoleptik warna, rasa dan tekstur. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar air. Konsentrasi karagenan 2,5% memberikan karakteristik mutu yang paling bagus terhadap selai kelapa muda lembaran serta penyimpanan selama 2 hari memiliki karakteristik mutu produk yang terbaik.
Kata kunci : Kelapa, selai kelapa muda lembaran, konsentrasi karagenan, dan lama penyimpanan
ABSTRACT
ALLVA ARINDYA : Effect of carrageenan concentration on the quality of coconut sheet jam during storage supervised by Rona J. Nainggolan and Linda Masniary Lubis.
Coconut production in Indonesia is very abundant, but its processing is still very minimal, therefore the diversification of coconut processing is needed to increase. This study was conducted to determine the effect of carrageenan concentration on the quality of coconut sheet jam during storage. This study used a completely randomized design with two factors namely carrageenan concentration (K): 2,5%, 3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 2 days, 4 days and 6 days. The parameters analyzed were water content, total acid, vitamin C, total dissolved solids, color and texture scores as well as organoleptic values of color, aroma, taste and texture.
The results showed that the concentration of carrageenan had highly significant effect on water content, total acid, vitamin C, total dissolved solids, color scores, texture scores as well as organoleptic of color and texture. Storage time had highly significant effect on water content, total acid, total dissolved solids, color scores, texture scores as well as organoleptic of color, taste and texture. Interaction of the two factors had highly significant effect on water content. Concentration of 2,5% carrageenan gave the best quality characteristics of the coconut sheet jam and storage for 2 days gave the best quality characteristics of the product.
