PERUBAHAN KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BIJI JENGKOL (PITHECOLLOBIUM JERINGA) YANG TERPAPAR FASE CAIR DAN SUPERKRITIKAL KARBON DIOKSIDA

PUTRA, BIMA SALINGGA and Saputra, Daniel and Hower, Haisen (2019) PERUBAHAN KARAKTERISTIK FISIK, KIMIA DAN SENSORIS BIJI JENGKOL (PITHECOLLOBIUM JERINGA) YANG TERPAPAR FASE CAIR DAN SUPERKRITIKAL KARBON DIOKSIDA. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to analyze the alterations in physical and chemical characteristics of jengkol seeds (Pithecellobium jiringa) and increase the escalation level of consumer preference for jengkol seeds using a supercritical carbon dioxide extraction method. This study was conducted in two stages using factorial, Randomized Block Design (RBD). Stage I used two RBD factorials whose first factor (A), namely the phase of carbon dioxide (liquid phase and supercritical phase) and the second factor (B), namely the length of exposure time (15 minutes and 30 minutes). The parameters used were water content (%), sulfur content (%), texture (gf), color (L*, a *, b *), test of preference level (taste and aroma) and ranking (aroma) test. The results of Phase I research showed that the carbon dioxide phase and length of exposure reduced water content, sulfur content, texture, lightness value (L*) and yellowness value (b *) but increased the value of color redness (a *). Stage II used three RBD factorial whose the first factor (C) was carbon dioxide phase (liquid phase and supercritical phase); second factor (D) was the length of exposure (15 minutes and 30 minutes) and the third factor (E), was the thickness of jengkol seeds (3 mm and 5 mm). The parameters used were water content (%), sulfur content (%), texture (gf) and color (L*, a *, b *). The results of the Phase II study showed that the carbon oxides phase and length of exposure reduced water content, sulfur content, texture, and color values (L*, a *, b *) but the thicker the jengkol seeds produced the moisture content, sulfur content, texture, and color values (L*, a *, b *) were getting higher too. Hedonic test (taste and aroma) showed that the most preferred treatment by consumers was A1B1 and A1B2. While the ranking (aroma) test showed the A2B2 treatment was the lowest level of aroma treatment.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	biji jengkol, fase cair dan superkritikal CO2, lama ekstraksi, ketebalan
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Users 192 not found.
Date Deposited:	14 Aug 2019 03:03
Last Modified:	15 Aug 2019 03:37
URI:	http://repository.unsri.ac.id/id/eprint/4261

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