Karakteristik Fisikokimia dan Organoleptik Flower Leather Kecombrang (Etlingera elatior) dengan Perlakuan Jenis dan Konsentrasi Hidrokoloid

Nugroho, Satrio Ari (2025) Karakteristik Fisikokimia dan Organoleptik Flower Leather Kecombrang (Etlingera elatior) dengan Perlakuan Jenis dan Konsentrasi Hidrokoloid. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Flower leather is a processed food product with flowers as its main raw material. Flower leather is in the form of thin sheets that have a distinctive consistency and taste depending on the type of raw material used. The main ingredient in making flower leather in this study is kecombrang flower. Kecombrang flowers contain bioactive compounds, such as alkaloids, saponins, tannins, flavonoids, and phenolics that act as antimicrobials and antioxidants. The addition of various types of hydrocolloids is carried out to improve the texture of the flower leather. Other ingredients used are granulated sugar and citric acid. The purpose of this study was to analyze the effect of adding types and concentrations of hydrocolloids on the characteristics of flower leather and to determine the best combination of treatments from these variations. The method used was a factorial Completely Randomized Design (CRD) with Factor I, namely the type of hydrocolloid (carrageenan, gum arabic, CMC) and Factor II, namely the addition of hydrocolloid concentrations (0.3%, 0.6%, 0.9%). The data obtained were analyzed using ANOVA followed by a DMRT post-hoc test at the 5% level. The results showed a significant interaction (p≤0.05). Flower leather with the addition of 0.9% carrageenan hydrocolloid type was the best treatment with characteristics of 7.99% water content; 0.5 water activity; 27.05% yield; 4.84 pH level; 2.32 crude fiber; and 2.781 N tensile strength. The resulting organoleptic properties include color, aroma, taste, texture, and overall are 4.2 (like), 3.4 (slightly like), 3.08 (slightly like), 3.44 (slightly like), 3.28 (slightly like).

Item Type: Thesis (Undergraduate)
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorRosida, RosidaNIDN0719027101UNSPECIFIED
Thesis advisorRahmawati, RahmawatiNIDN0026039205UNSPECIFIED
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Satrio Ari Nugroho
Date Deposited: 14 Mar 2025 06:47
Last Modified: 14 Mar 2025 06:47
URI: https://repository.upnjatim.ac.id/id/eprint/35684

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