Karakterisasi Fisikokimia dan Sensoris Mellorine Berbasis Sari Biji Kacang Gude (Cajanus Cajan) dengan Penambahan Pure Kulit Buah Naga (Hylocereus Polyrhizus)

Nofianti, Alya (2026) Karakterisasi Fisikokimia dan Sensoris Mellorine Berbasis Sari Biji Kacang Gude (Cajanus Cajan) dengan Penambahan Pure Kulit Buah Naga (Hylocereus Polyrhizus). Bachelor thesis, Institut Teknologi Kalimantan.

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Abstract

Mellorine merupakan produk pangan beku berbasis lemak nabati yang berpotensi dikembangkan melalui pemanfaatan sari biji kacang gude sebagai sumber proteinnabati dan pure kulit buah naga merah sebagai sumber pigmen alami. Penelitianini bertujuan untuk menganalisis pengaruh variasi konsentrasi sari biji kacanggude dan pure kulit buah naga merah terhadap karakteristik fisik mellorine, tingkat penerimaan panelis, serta karakteristik kimia formulasi terbaik. Penelitianmenggunakan Rancangan Acak Lengkap (RAL) faktorial 3 × 3 dengan dua faktor perlakuan, yaitu konsentrasi sari biji kacang gude (20%, 30%, dan 40%) sertakonsentrasi pure kulit buah naga merah (4%, 8%, dan 12%). Seluruh formulasi dianalisis karakteristik fisiknya meliputi overrun, stabilitas emulsi, dan daya leleh. Lima formulasi terbaik berdasarkan metode indeks efektivitas De Garmokemudian dilakukan pengujian sensoris menggunakan uji rating hedonik oleh30panelis tidak terlatih. Tiga formulasi dengan tingkat penerimaan tertinggi selanjutnya dianalisis karakteristik kimianya meliputi kadar protein, kadar lemak, total padatan, nilai pH, dan kadar antosianin. Hasil penelitian menunjukkan bahwavariasi konsentrasi sari biji kacang gude dan pure kulit buah naga merahmemberikan pengaruh terhadap karakteristik fisik mellorine. Formulasi P3S1(20% sari biji kacang gude dan 12% pure kulit buah naga merah) merupakanformulasi terbaik berdasarkan tingkat penerimaan panelis. Formulasi P3S1memiliki karakteristik kimia berupa kadar protein sebesar 5,37%, kadar lemaksebesar 6,12%, total padatan sekitar 32%, dan kadar antosianin sebesar 6,40 mg/L.

Item Type: Thesis (Bachelor)
Subjects: Q Science > Q Science (General)
Divisions: Jurusan Sains, Teknologi Pangan, dan Kemaritiman > Teknologi Pangan
Depositing User: Alya Alya Nofianti
Date Deposited: 16 Jul 2026 07:04
Last Modified: 16 Jul 2026 07:04
URI: http://repository.itk.ac.id/id/eprint/27466

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