PENGARUH KOMPOSISI DAN SUHU TERHADAP KUAT TARIK LEATHER KANGKUNG DAN OPTIMASINYA (Influence Of Composition And Temperature Against The Strong Pull Of Leather Ipomoea Reptans Poir And Optimization)

• Main Authors: Ach. Faizal Amir, Muhammad Fakhry, Umi Purwandari
• Format: Article
• Language: Indonesian
• Published: Department of Food Technology 2017-03-01
• Series: Jurnal Teknologi Pangan
• Online Access: http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/678
• ISSN: 1978-4163; 2654-5292

<p>ABSTRAK<br />Fruit leather merupakan makanan ringan yang berbentuk lembaran tipis<br />mempunyai tekstur sedikit liat dan mudah digulung. Penelitian ini bertujuan untuk<br />mengkaji pengaruh komposisi dan suhu terhadap kuat tarik leather kangkung.<br />Penelitian ini menggunakan Response Surface Methodology (RSM) dengan 3 faktor<br />yaitu kadar pektin, asam sitrat dan suhu dan 5 level masing-masing faktor, yaitu<br />dengan kadar pektin 4, 6, 8, 10, 12%, asam sitrat 0,1, 0,2, 0,3, 0,4, 0,5% dan suhu 50,<br />55, 60, 65, 70oC. Hasil penelitian menunjukkan bahwa semakin tinggi nilai kadar pektin<br />maka akan tinggi nilai kuat tarik, penambahan asam sitrat juga menambah kuat tarik.<br />Semakin tinggi suhu maka akan mempengaruhi tekstur kekerasan. Optimum kuat tarik<br />leather kangkung adalah 0,7170 kg.force dengan kadar pektin sebanyak 7,3986%,<br />asam sitrat 0,2896% dan suhu 50,0oC dengan nilai composite desirability d = 0,05515.<br />Kata Kunci : Kangkung, Leather, Pektin, Asam Sitrat, Suhu, (RSM).</p><p><br />ABSTRACT<br />Fruit leather is snacks in the shape of a thin sheet, e.astic texture and easily<br />rolled. This research assessed the influence of composition and temperature on the<br />tensile strength of water spinach (Ipomoea reptans Poir) leather. This research<br />employed the Response Surface methodology (RSM) with the three factors, namely<br />the level of pectin, citric acid and temperature at 5 levels of each factor, with pectin<br />levels of 4, 6, 8, 10, 12%, citric acid 0.1, 0.2, 0.3, 0.4, 0.5% and temperature of 50, 55,<br />60, 65, 70oC. The results showed that the higher levels of pectin the higher tensile<br />strength. Similarly, pectin concentration also showed positive correlation on tensile<br />strength of the leather. Temperature significantly and positively affected tensile<br />strength. Optimum tensile strength of leather was 0.7170 kg.force with 7.3986% pectin,<br />0.2896% citric acid and 50oC, with the value of the desirability of composite d =<br />0.05515.<br />Key words : Ipomoea reptan poir, leather, pectin, citric acid, tempetature (RSM).<br /><br /></p>