Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengkaji pengaruh perlakuan blanching dan tanpa blanching serta penambahan ekstrak bunga telang dengan berbagai konsentrasi terhadap karakteristik fisikokimia dan organoleptik serbuk instan buah jamblang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 (dua) faktor. Faktor pertama adalah jenis perlakuan (P) yang terdiri dari 2 (dua) taraf yaitu P1 (blanching) dan P2 (tanpa blanching). Faktor kedua adalah konsentrasi ekstrak bunga telang (K yang terdiri dari 3 (tiga) taraf yaitu K1 (0%), K2 (2,5%) dan K3 (5%). Masing-masing perlakuan dilakukan ulangan sebanyak 3 kali sehingga diperoleh 18 satuan. Data yang diperoleh diolah menggunakan Analisis of Variance (ANOVA) dan apabila perlakuan berpengaruh nyata maka dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT). Parameter yang diamati pada serbuk instan buah jamblang yaitu rendemen, kadar air, nilai pH, total padatan terlarut, nilai L*, a*, b*, nilai IC50, antosianin, flavonoid total dan analisis hedonik (warna, aroma dan rasa). Berdasarkan uji rangking, hasil terbaik diperoleh pada perlakuan tanpa blanching dengan konsentrasi ekstrak bunga telang 5%. Nilai pH yang diperoleh yaitu 3,25, nilai L* 8,90, nilai a* 19,50, nilai b* (-23,42), nilai IC50 10,27 ppm, kadar antosianin 10,55 mg/g, nilai hedonik aroma 4,15, nilai hedonik warna 5,39 dan nilai hedonik rasa 4,38.

This research aims to examine the effect of blanching and non-blanching treatments as well as the addition of butterfly pea flower extract with various concentrations on the physicochemical and organoleptic characteristics of instant jamblang fruit powder. This research used a completely randomized design (CRD) with a factorial pattern with 2 (two) factors. The first factor is the type of treatment (P) which consists of 2 (two) levels, namely P1 (blanching) and P2 (without blanching). The second factor is the concentration of telang flower extract (K which consists of 3 (three) levels, namely K1 (0%), K2 (2.5%) and K3 (5%). Each treatment was repeated 3 times to obtain 18 units. The data obtained was processed using Analysis of Variance (ANOVA) and if the treatment had a significant effect, the Duncan's Multiple Range Test (DMRT) was carried out. The parameters observed in instant jamblang fruit powder were yield, water content, pH value, total dissolved solids , L*, a*, b* values, IC50 values, anthocyanins, total flavonoids and hedonic analysis (color, aroma and taste). Based on the ranking test, the best results were obtained in the treatment without blanching with a concentration of butterfly pea flower extract of 5% The results obtained were 3.25, L* value 8.90, a* value 19.50, b* value (-23.42), IC50 value 10.27 ppm, anthocyanin content 10.55 mg/g, aroma hedonic value 4.15, color hedonic value 5.39 and taste hedonic value 4.38.