Abstrak
Pengaruh Ca(OH)2 terhadap karakteristik gel instan dari daun cincau hijau (Premna oblongifolia Merr.)
Oleh :
Kukuh Budiawan - H0605055 - Fak. Pertanian
ABSTRACT
Addition of Ca(OH)2 estimated can improve characteristic of instant gel from
green cincau leaves (Premna oblongifolia Merr.). This research has two objectives.
First, knowing influence of Ca(OH)2 to instant cincau gel characteristic (pH, textureprofile
gel, moisture content, ash content, syneresis and panelists preference).
Second, knowing best formula from addition of Ca(OH)2 at processing of instant
green cincau.
This research consisted of three phase, that is: preparation of materials (cincau
gel), processing of instant cincau gel flour with Ca(OH)2 addition and instant cincau
gel characterization. In this research, Random Complete Design was applied with
one factor, which is Ca(OH)2 concentration (0%; 2%; 4%; 6% w/w). Each treatment
conducted two times and each sample of a treatment was tested twice to provide
instant cincau gel characteristic. Data were analyzed statistically with Anova and
Duncan Multiple Range Test.
Addition of Ca(OH)2 increased pH of instant cincau gel to 10,11-10,98.
Increasing of pH to 10,11 (at 2% w/w Ca(OH)2 addition) improved breaking strength
(Fmax) of instant cincau gel, but going down at higher pH. Maximal deformation test
showed addition of Ca(OH)2 2% (w/w) increased maximal deformation value. Instant
cincau gel contain water 98,50-99,02% (wb) and ash 5,39-9,85% (wb). Sensory
analysis showed that addition 2% (w/w) Ca(OH)2 produce most preffered cincau gel.
Addition Ca(OH)2 gave significant influence to increasing of syneresis instant cincau
gel. Proximate test of the selected instant cincau flour (2% Ca(OH)2 w/w) showed
moisture content 6,18% (db), crude protein 9,16% (db), crude fat 1,18% (db), ash
7,76% (db), carbohydrate (by difference) 75,71% (db), and crude fibre 19,62% (db).
Keyword : green cincau (Premna oblongifolia Merr.), instan cincau gel, textureprofile