PENGARUH PENAMBAHAN EKSTRAK PANDAN WANGI (Pandanus amaryllifolius Roxb) TERHADAP KUALITAS EDIBLE FILM PATI GANYONG (Canna edulis Kerr) SERTA APLIKASINYA PADA PERMEN SUSU

LENI SEKARWATI, . (2011) PENGARUH PENAMBAHAN EKSTRAK PANDAN WANGI (Pandanus amaryllifolius Roxb) TERHADAP KUALITAS EDIBLE FILM PATI GANYONG (Canna edulis Kerr) SERTA APLIKASINYA PADA PERMEN SUSU. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Edible film pati ganyong adalah salah satu pengemas standar yang perlu dimodifikasi untuk meningkatkan kualitasnya. Bahan pemodifikasinya adalah pandan wangi (Pandanus amaryllifolius). Tujuan khusus mempelajari cara pembuatan ekstrak pandan wangi, mempelajari cara pembuatan edible flm pati ganyong dengan penambahan ekstrak pandan wangi, mempelajari karakteristik fisik dan kimia edible film pati ganyong dengan penambahan ekstrak pandan wangi, serta mengetahui daya terima panelis terhadap warna, rasa dan konsistensi di mulut panelis terhadap kualitas permen susu yang telah di kemas dengan edible film pati ganyong dengan penambahan ekstrak pandan wangi. Hasil penelitian menunjukkan bahwa edible film pati ganyong dengan penambahan ekstrak pandan wangi sebanyak 10%, 20% dan 30% berpengaruh terhadap karakteristik fisik dan kimia edible film, semakin banyak penambahan ekstrak pandan wangi maka semakin tinggi kuat tarik film, semakin tinggi ketebalan film, semakin rendah kadar air film dan semakin rendah persentase pemanjangan film. Hasil uji organoleptik, aspek penilaian warna edible film yang paling disukai adalah penambahan ekstrak pandan wangi sebanyak 20%, yaitu agak hijau dan agak transparan. Aspek penilaian konsistensi dimulut panelis yang paling disukai adalah penambahan ekstrak pandan wangi sebanyak 20% dan 30%, yaitu tidak lengket dan agak cepat lumer. Aspek penilaian rasa yang paling disukai adalah penambahan ekstrak pandan wangi sebanyak 10%, yaitu cepat terasa susu. Kesimpulan yang diperoleh dari hasil perhitungan uji Friedman adalah tidak terdapat pengaruh perbedaan penambahan ekstrak pandan wangi terhadap aspek konsistensi di mulut panelis, terdapat pengaruh perbedaan penambahan ekstrak pandan wangi terhadap aspek warna dan rasa pada edible film ini yang diaplikasikan pada produk permen susu, untuk mengetahui perbedaan nyata atau tidak nyata dari setiap perlakuan menggunakan uji Tukey’s. Penambahan ekstrak pandan wangi sebanyak 10% memberikan pengaruh yang lebih berbeda berdasarkan aspek warna edible film dibandingkan dengan penambahan 20% dan 30%, sedangkan penambahan ekstrak pandan wangi sebanyak 30% memberikan pengaruh yang lebih berbeda berdasarkan aspek rasa edible film dibandingkan dengan penambahan 10% dan 20%. ***** Edible Film of ganyong is one of standard packaging which needs modificated to increase its quality. The modification substance is pandan wangi (Pandanus Amaryllifolius). The special target are to learn the technique of making extract pandan wangi, the technique of making extract pandan wangi powder, the process of extract pandan wangi addition at making edible film of ganyong and exploiting of edible film of ganyong with the addition of pandan wangi extract at product of milk candy. The result of research indicated that the edible film of ganyong with the addition pandan wangi extract as much as 10%, 20% and 30% getting the effect in physical characteristic and chemical of edible film, as much as addition pandan wangi extract, it made higher tensile strange film, higher density of film, lower the rate irrigate the film and lower the percentage of film elongation. From the result of organoleptic test, the aspect of edible film colour assessment, which is the most liking, is addition of pandan wangi extract as much as 20%, that is rather green and rather transparent. The aspect of edible film consistency assessment trap the most panelist, which is the most liking, is addition of pandan wangi extract as much as 20% and 30%, that is no sticky and rather quickly melted. The aspect of edible film taste assessment, which is the most liking, is addition of pandan wangi extract as much as 10%, that is quickly tasted a milk. The conclusion, obtained from result of calculation the Friedman test, is there is no influence of the difference pandan wangi extract addition to consistency aspect in panelist mouth, but there are the influence in colour aspect and taste aspect that is aplicated in milk candy, to know the real or unreal from difference from every treatment using the Tukey'S test. The addition pandan extract as much as 10% give more different influence aspects of color based on edible films compared with the addition of 20% and 30%, while the addition pandan extract as much as 30% give more different influence aspects of taste based on edible films compared with the addition of 10% and 20%

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Alsuhendra, M.Si. ; 2). Ir. Ridawati, M.Si.
Subjects:	Ilmu Sosial > Kesejahteraan Keluarga
Divisions:	FT > S1 Pendidikan Kesejahteraan Keluarga
Depositing User:	Users 14685 not found.
Date Deposited:	30 Aug 2022 05:44
Last Modified:	30 Aug 2022 05:44
URI:	http://repository.unj.ac.id/id/eprint/33857

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