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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/29447

Title: STUDI PEMBUATAN MINUMAN JELI BERAS KENCUR DENGAN PENAMBAHAN KARAGINAN DAN TEPUNG PORANG (Amorphophallus oncophyllus) SEBAGAI BAHAN PEMBENTUK GEL
Authors: JATMIANTI
Keywords: Jelly drink
beras kencur,
Issue Date: 25-Jun-2011
Abstract: Indonesia has been known as a country with lot of varieties of herbal medicine, that have the abilities to cure many kind of diseases. Most of Indonesian people like to consume these medicines in the form of herbal tonic. Among those herbal tonic, beras kencur is the most favorite one. The beras kencur is ussually processed traditionally, so it can only be stored in a short period of time. In storage, starch of the beras kencur will separate from the suspension so that is not so appealed to the customer. One alternative process to maintain the stability and to diversify the beras kencur is by making jelly drink. In making jelly drink, gelling agent concentration treatment may give a significant effect especially in textural properties and syneresis. Carrageenan is one kind of gelling agent that commonly used in jelly drink. Carrageenan is commonly sold as a mix powder that consist of lambda, iota and kappa carrageenan. Lambda is non-gelling carrageenan, iota system form an elastic gel without syneresis, kappa gel make a firm, brittle gel with syneresis. On the other hand, porang flour is known contains high glucomannan that may interact synergically with carrageenan to form elastic gel with low syneresis. Aim of the research is to find out the best treatment of carrageenan and porang flour on beras kencur jelly drink properties. This research was carried out using Randomize Block Design. This design had only one factor that was concentration of gelling agent (0,20; 0,25; 0,30; 0,35; 0,40; 0,45% (w/v)). Proportion of porang flour : carrageenan was 1:3 and the treatment was done in four replication. The collected data were analized by Analysis of Variance and continued with DMRT (Duncan Multiple Range Test) at the Least Square Test (α=0.01). The best treatment was determine using “DeGarmo” Method. Based on the result of research, the concentration of gelling agent (porang flour : carrageenan = 1:3) had a very significant effect (α=0.01) on total solid, starch content, pH, gel strength, flowing behaviour, syneresis and organoleptic test of beras kencur jelly drink flowing behaviour. Based on sensory evaluation, the best treatment was concentration of gelling agent (porang flour : carrageenan = 1:3) of 0,20% (w/v) level. The product was characterized by: total solid 12,97%, starch content 1,88%, pH 6,21, gel strength 4611,31 (N/m2 ), flowing behaviour 168,93 (N/m2 ), syneresis 7,37 %, taste 5,25 (preferable), flavour 5,35 (preferable) and flowing behaviour 5,95 (preferable).
URI: http://elibrary.ub.ac.id/handle/123456789/29447
Appears in Collections:Minor Thesis

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STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(ABSTRAK).docabstrak92 kBMicrosoft WordView/Open
STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(ABSTRAK).pdfabstrak55.32 kBAdobe PDFView/Open
STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(ABSTRAK).psabstrak230.92 kBPostscriptView/Open
STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(DAFTAR-ISI).docdaftar isi122.5 kBMicrosoft WordView/Open
STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(DAFTAR-ISI).pdfdaftar isi18.96 kBAdobe PDFView/Open
STUDI-PEMBUATAN-MINUMAN-JELI-BERAS-KENCUR-DENGAN-PENAMBAHAN-KARAGINAN-DAN-TEPUNG-PORANG-(Amorphophallus-oncophyllus)-SEBAGAI-BAHAN-PEMBENTUK-GEL-(DAFTAR-ISI).psdaftar isi148.89 kBPostscriptView/Open
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