KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC
Keywords:
Blueberries, CMC, bananas, Velva
Abstract
Banana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817.References
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Dafri, M., Ratianingsih, R dan Hajar. (2018). Penanganan Produksi Buah Pisang Pasca Panen Melalui Model Pengendalian Gas Etilen. Jurnal Ilmiah Matematika dan Terapan 15 (2):173-187.
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Puteri, F., Nainggolan, R. J., dan Limbong, L. N. (2015). Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) dan Lama Penyimpanan Terhadap Mutu Sorbet Sari Buah. J.Rekayasa Pangan dan 3(4):465-470.
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Rini, A. K. (2012). Pengaruh kombinasi bahan penstabil (CMC) dan gum arab terhadap mutu velva wortel (Daucus carrota L.) varietas Selo dan varietas Tawangmangu. Jurnal Teknosains Pangan, volume 1 (1) : 1-40.
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Soares, J. C., Garcia, M.C., Garcia, L.G.C dan Caliari, M. 2018. Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation. Journal Food Sci. Technol 38 (1): 1-5.
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Tantono, E., Effendi, R dan Hamzah, F. H. (2017). Variasi Rasio Bahan Penstabil CMC (Carboxy Methyl Cellulose) dan Gum Arab Terhadap Mutu Velva Alpukat (Parsea americana mill.). JOM FAPERTA 4(2): 1-15.
Ulya, R., Yunita, D dan Haryani, S. (2019). Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) dengan Variasi Jenis Penstabil (CMC, Karagenan, dan Gelatin). Jurnal Ilmiah Pertanian 4(3): 47:54.
USDA. (2018). USDA National Nutrient Database for Standart Reference, Blueberries. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171711/nutrients. Yang diakses pada tanggal 19 Januari 2022.
Yudhistira, B. B dan Meriza, D. A. (2018). Kajian Penggunaan Bahan Penstabil CMC (Carboxil Methyl Cellulosa) dan Karagenan dalam Pembuatan Velva Buah Naga Super Merah (Hylocereus costaricensis). Jurnal Teknologi dan Industri Pertanian Indonesia 10(1):42-49.
Yudhistira, B., Putri, R. A. A dan Basito. (2020). Pengaruh Carboxymethyl Cellulose (CMC) dan Gum Arab dalam Velva Buah Naga Super Merah (Hylocereus costaricensis). Journal of Agro-based Industry 37(1): 20-29
Aliman, J., Michalak, I.,Busatlic, E.,Aliman, L., Kulina, M., Radovic, M dan Hasanbegovic, J. (2020). Study of the physicochemical properties of highbush blueberi and wild bilberry fruit in central Bosnia. Turk J Agric For 44: 156-168.
AOAC. (2016). Official Methods of Analysis. Association of Official Analytical Chemists 20th Edition. Benjamin Franklin Station, Washington.
Berawi, K. N., dan Asvita, S. M. (2016). Efektivitas ekstrak terong belanda untuk menurunkan kadar glukosa dan kolesterol ldl darah pada pasien obesitas. Jurnal Majority5 (1): 102–106.
Bueno, J. M., Purificación S. P., FernandoR. E., Ana M. J., Roseane F., dan Agustin G.A. (2012). Analysis and Antioxidant Capacity of Anthocyanin Pigments. PartII: Chemical Structure, Color, and Intake of Anthocyanins. Critical Reviews in Analytical Chemistry. 42 (2): 126–151.
Dafri, M., Ratianingsih, R dan Hajar. (2018). Penanganan Produksi Buah Pisang Pasca Panen Melalui Model Pengendalian Gas Etilen. Jurnal Ilmiah Matematika dan Terapan 15 (2):173-187.
Defri, I., Palupi, N. S and Yuliana, N. D. (2021). Physicochemical and Sensory Characteristics of Kawa Daun from West Sumatra at Different Smoking Time. Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development. Advances in Biological Sciences Research, volume 13. 113-125.
Ernesto, D. B., Omwamba, M., Faraj, A. K dan Mahungu, S. M. (2018). Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique. Food and Nutrition Sciences, 2018. 9: 556-571.
Fadilah, A. N. (2019). Karakteristik Fisiko-Kimia dan Organoleptik Mellorine Susu Tempe dan Ekstrak Kayu Secang dengan Penambahan Na-Cmc Sebgagai Stabilizer. Skripsi. Fakultas Teknologi Industri. Universitas Pembangunan Nasional “Veteran” Jawa Timur. Hal 78.
Ferreira, T. H. B dan Freitas, M. L. F. (2019). Production, physical, chemical and sensory evaluation of dried banana (Musa Cavendish). Emirates Journal of Food and Agriculture. 31(2): 102-108
Hasanah, R., Daningsih, E dan Titin. (2017). The analysis of nutrient and fiber content of banana (Musa paradisiaca) sold in Pontianak, Indonesia. Jurnal Biofarmasi (Rumphius J nat Prod Biochem)BIOFARMASI (RUMPHIUS J NAT PROD BIOCHEM) 15(1): 21-25.
Jariyah., Nurismanto, R., dan Pratiwi, N. F. D. (2019). Pengaruh Penambahan Cmc Terhadap Karakteristik Es Krim Jus Buah Pedada dan Kelapa Muda. Jurnal Teknologi & Industri Hasil Pertanian 24(1):51-58.
Kalt, W., Cassidy, A., Howard, L.R., Krikorian, R., Stull, A. J., Tremblay, F and Ros, R.Z. (2019). Recent Research on the Health Benefits of Blueberries and Their Anthocyanins. Journal of American Society for Nutrition 2(3):1-13.
Kumar, N., Ved, A, Yadav, R.R and Prakash, O. (2021). A Comprehensive Review on Phytochemical, Nutritional, and Therapeutic Importance of Musa acuminate. International Journal of Current Research and Review 13(9): 114-124.
Leowinata, J. O. (2020). Pengaruh Proporsi Bit Merah dan Pisang Kepok Putih (Musa paradisiaca formatypica) Terhadap Sifat Fisikokimia dan Organoleptik Velva. Skripsi. Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian. Universitas Katolik Widya Mandala. Surabaya.
Michalska, A dan Lysiak, G. (2015). Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products. Int. J. Mol. Sci. 16 :18642-18663.
Mugampoza, D., Gafuma, S., Kyosaba, P dan Namakajjo, R. (2020). Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening. Journal of Food Research 9 (5): 67-77.
Mulyani, D.R., Dewi, N. E dan Kurniasih, R. A. (2017). Karakteristik Es Krim dengan Penambahan Alginat Sebagai Penstabil. J. Peng. & Biotek. Hasil 6(3): 36-42.
Puteri, F., Nainggolan, R. J., dan Limbong, L. N. (2015). Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulose) dan Lama Penyimpanan Terhadap Mutu Sorbet Sari Buah. J.Rekayasa Pangan dan 3(4):465-470.
Ramdani, Y., Kurniati, E., Sukarsih, I dan Gunawan, G. (2017). Teknik Pemberdayaan Keluarga Prasejahtera Melalui Optimalisasi Lahan Pekarangan Dengan Penanaman Pisang Cavendish. Jurnal Penelitian dan Pengabdian Masyarakat 1(2): 22-29.
Regina, O., Sudrajad, H dan Syaflita, D. 2018. Measurement of viscosity uses an alternative viscometer. Jurnal Geliga Sains 6(2): 127-132.
Rini, A. K. (2012). Pengaruh kombinasi bahan penstabil (CMC) dan gum arab terhadap mutu velva wortel (Daucus carrota L.) varietas Selo dan varietas Tawangmangu. Jurnal Teknosains Pangan, volume 1 (1) : 1-40.
Sakawulan, D., Budi, F. S dan Syamsir, E. (2014). Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxyl Methyl Cellulose sebagai Bahan Penstabil.Jurnal Aplikasi Teknologi Pangan 3(4):182-187.
Soares, J. C., Garcia, M.C., Garcia, L.G.C dan Caliari, M. 2018. Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation. Journal Food Sci. Technol 38 (1): 1-5.
Suhartanto, M. R., Sobir dan Harti, H. (2012). Teknologi Sehat Budidaya Pisang. Pusat Kajian Hortikultura Tropika, LPPM-IPB. Hal: 4.
Tantono, E., Effendi, R dan Hamzah, F. H. (2017). Variasi Rasio Bahan Penstabil CMC (Carboxy Methyl Cellulose) dan Gum Arab Terhadap Mutu Velva Alpukat (Parsea americana mill.). JOM FAPERTA 4(2): 1-15.
Ulya, R., Yunita, D dan Haryani, S. (2019). Pembuatan Velva Wortel (Daucus Carota L.) - Jeruk (Citrus Sinensis) dengan Variasi Jenis Penstabil (CMC, Karagenan, dan Gelatin). Jurnal Ilmiah Pertanian 4(3): 47:54.
USDA. (2018). USDA National Nutrient Database for Standart Reference, Blueberries. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171711/nutrients. Yang diakses pada tanggal 19 Januari 2022.
Yudhistira, B. B dan Meriza, D. A. (2018). Kajian Penggunaan Bahan Penstabil CMC (Carboxil Methyl Cellulosa) dan Karagenan dalam Pembuatan Velva Buah Naga Super Merah (Hylocereus costaricensis). Jurnal Teknologi dan Industri Pertanian Indonesia 10(1):42-49.
Yudhistira, B., Putri, R. A. A dan Basito. (2020). Pengaruh Carboxymethyl Cellulose (CMC) dan Gum Arab dalam Velva Buah Naga Super Merah (Hylocereus costaricensis). Journal of Agro-based Industry 37(1): 20-29
Published
2022-08-25
Section
Articles
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