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      Pengaruh Suhu Center Point Product dan Penyimpanan Terhadap Gel Strength dan Sineresis Pada Minuman Jeli

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      Date
      2024
      Author
      MUBAROKAH, GHINA LAILATUL
      Trianawati, Mrr.Lukie
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      Abstract
      Minuman jeli yang disukai konsumen khususnya dari segi tekstur bisa diperoleh dengan mengoptimalkan gel strength dan meminimalkan sineresis. Salah satu faktor yang perlu diperhatikan untuk mengoptimalkan gel strength dan meminimalkan sineresis yaitu penggunaan suhu Center Point Product (CPP) direntang 34-37 °C. Pada penelitian ini, minuman jeli disimpan pada suhu ruang dan suhu refrigerator. Tujuan penelitian ini untuk menguji suhu CPP dan penyimpanan yang paling optimal, membuktikan ada tidaknya pengaruh dan interaksi kedua faktor terhadap pembentukan gel strength dan sineresis. Metode yang digunakan pada penelitian ini yaitu metode eksperimen dan rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) faktorial dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa parameter gel strength yang paling optimum dihasilkan pada suhu CPP 34,2 ± 0,3 °C dan suhu penyimpanan refrigerator, sedangkan parameter sineresis paling minimum dihasilkan pada suhu CPP 37,1 ± 0,3 °C dan suhu penyimpanan refrigerator. Perlakuan variasi suhu CPP dan penyimpanan berpengaruh nyata terhadap gel strength dan sineresis, serta tidak terdapatnya interaksi.
       
      Jelly drinks that consumers like, especially in terms of texture, can be obtained by optimizing gel strength and minimizing syneresis. One factor that needs to be considered to optimize gel strength and minimize syneresis is the use of a Center Point Product (CPP) temperature in the range of 34-37 °C. In this study, jelly drinks were stored at room temperature and refrigerator temperature. The aim of this research is to test the optimal CPP temperature and storage temperature, to prove whether there is an influence and interaction between the two factors on the formation of gel strength and syneresis. The method used in this research is the experimental method and the experimental design used is factorial Completely Randomized Design (CRD) with 3 replications. The research results showed that the most optimum gel strength parameters were produced at a CPP temperature of 34,2 ± 0,3 °C and refrigerator storage temperature, while the minimum syneresis parameters were produced at a CPP temperature of 37,1 ± 0,3 °C and refrigerator storage temperature. The treatment of variations in CPP temperature and storage temperature had a significant effect on gel strength and syneresis, and there was no interaction.
       
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      http://repository.ipb.ac.id/handle/123456789/154410
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      • UT - Supervisor of Food Quality Assurance [110]

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      Copyright © 2020 Library of IPB University
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      Indonesia DSpace Group 
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