KAJIAN PENGGUNAAN SUKROSA TERHADAP PENCOKLATAN NON-ENZIMATIS DODOL SUSU
Abstract
Penelitian ini ditujukan untuk mengetahui pengaruh penggunaan sukrosa padapembuatan dodol terhadap kadar air, kadar gula reduksi dan indeks pencoklatan dodol
susu.
Perlakuan yang dicobakan adalah penggunaan sukrosa dengan prosentase
10%; 12,5% dan 15%.Data dianalisis menggunakan sidik ragam dengan Rancangan
Acak Kelompok. Apabila terdapat perbedaan yang nyata atau sangat nyata diantara
perlakuan akan dianalisis dengan Multiple Range Test.
Kadar sukrosa berpengaruh sangat nyata (P<0,01) terhadap kadar air dodol
susu, semakin tinggi konsentrasi sukrosa maka kadar air semakin tinggi, karena maka
semakin banyak air yang terikat oleh sukrosa sehingga semakin sulit untuk
melepaskan air yang sudah terikat oleh sukrosa. Pengaruh kadar sukrosa terhadap
kadar gula reduksi dodol tidak berpengaruh secara nyata (P>0,05) terhadap kadar gula
reduksi dodol susu. Difusi/disolusi bukan faktor pembatas, karena dalam sistem model
cairan yang mengandung pelarut organik, penambahan air dapat mengakibatkan
penurunan dramatis terhadap laju pencoklatan, sehingga laju penurunan kadar gula
reduksi dalam dodol susu secara statistik tidak terdapat perbedaan yang nyata. Kadar
sukrosa tidak berpengaruh nyata (P>0,05) terhadap indeks pencoklatan dodol susu.
Berdasarkan hasil penelitian ini disimpulkan bahwa Penambahan sukrosa
menghasilkan perbedaan yang sangat nyata (P<0,01) terhadap kadar air, namun tidak
menghasilkan perbedaan terhadap kadar gula reduksi dan indeks pencoklatan nonenzimatis
dodol susu. Penambahan sukrosa 10 persen memberikan indeks
pencoklatan paling rendah. Pembuatan dodol susu pada spesifikasi ini disarankan
menggunakan sukrosa sebanyak 10 persen.
Kata Kunci: Dodol Susu, Sukrosa, Kadar air, Gula reduksi, Indeks pencoklatan.
ABSTRACT
This study was to find out effect of sucrose on water content, reducing sugar
content and browning index of pastry milk.
The design experiment used was random block design, the treatment was
sucrose content: 10%, 12,5% and 15%. Data were subjected to analysis of variance
and followed by Duncan’s Multiple Test (DMRT).The result showed that various sucrose content gave a highly significant effect
(P<0,01) on water content, no significant difference (P<0,05) on reducing sugar
content and browning index of pastry milk.
It was concluded that sucrose content affect water content of pastry milk but
no significant different on reducing sugar and browning index of pastry milk. It was
suggested that to produce pastry milk using 10% sucrose to decrease browning index.
Keywords: pastry milk, sucrose, reducing sugar, browning index.
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How to Cite
Manab, A. (2012). KAJIAN PENGGUNAAN SUKROSA TERHADAP PENCOKLATAN NON-ENZIMATIS DODOL SUSU. TERNAK TROPIKA Journal of Tropical Animal Production, 6(2), 58–63. Retrieved from https://ternaktropika.ub.ac.id/index.php/tropika/article/view/144
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