PENDUGAAN SIFAT FISIK DAN KIMIA CUKA PEMPEK BERBASIS JERUK LEMON (Citrus limon (L.)) MENGGUNAKAN FTIR (FOURIER TRANSFORM INFRARED)

MARDINI, YAYUK EKA and Saputra, Daniel and Priyanto, Gatot (2021) PENDUGAAN SIFAT FISIK DAN KIMIA CUKA PEMPEK BERBASIS JERUK LEMON (Citrus limon (L.)) MENGGUNAKAN FTIR (FOURIER TRANSFORM INFRARED). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on lemon using FTIR spectroscopy (Fourier Transform Infrared Spectroscopy) and chemometric, in the framework of the process for the standardization of making Palembang cuko pempek. This research was conducted from March 2021 to June 2021 at the Laboratory of Pharmaceutical Instruments, Faculty of Mathematics and Science, Indralaya campus and Agricultural Product Processing Laboratory, Faculty of Agriculture, Palembang campus, Sriwijaya University. The process of analyzing the characteristics of lemon-based cuko pempek was carried out using the Factorial Randomized Block Design (FRBD) method. Parameters observed were chemical analysis and physical analysis including pH, total acid, total dissolved solids, viscosity and color. This study uses FTIR combined with chemometric methods to determine the functional groups contained in cuko pempek based on lemon. The chemometric method used was the principal component analysis (PCA) and discriminant analysis (DA) which serves to distinguish 9 treatments of cuko pempek based on lemon samples. The results showed that the content of functional groups in the cuko pempek based on lemon and the comparison cuko pempek were almost the same, with wavenumbers adjacent. The chemometric method could explain the results of PCA analysis which had a cumulative value of 96.4% and discriminant analysis had a validation value of 55.6%. In the regression analysis, the percentage of correlation that affects the independent variables (viscosity, pH, TSS, lightness color, a* color, b* color and TAC) respectively were 81.6%, 65.8%, 79.1%, 49.5%, 50.7%, 60.6% and 39%. The results showed that FTIR was sufficient to predict the physical and chemical properties of cuko pempek based on lemon. Penelitian ini bertujuan untuk untuk mengidentifikasi, mendiskriminasi dan mengauntetikasi sifat fisik dan kimia cuko pempek berbasis jeruk lemon dengan menggunakan spektroskopi FTIR (Fourier Transform Infrared) dan kemometrik, dalam rangka proses standarisasi pembuatan cuko pempek Palembang. Penelitian ini dilakukan pada bulan Maret 2021 sampai dengan Juni 2021 di Laboratorium Instrumen Farmasi, Fakultas Matematika dan Ilmu Pengetahuan kampus Indralaya dan Laboratorium Pengolahan Hasil Pertanian, Fakultas Pertanian kampus Palembang, Universitas Sriwijaya. Proses analisis karakterisitik cuko pempek berbasis jeruk lemon dilakukan dengan metode Rancang Acak Kelompok Faktorial (RAKF). Parameter yang diamati adalah analisis kimia dan analisis fisik meliputi pH, total asam, total padatan terlarut, viskositas dan warna. Penelitian ini menggunakan alat FTIR yang dikombinasi dengan metode kemometrik untuk mengetahui gugus fungsi yang terkandung dalam cuko pempek berbasis jeruk lemon. Metode kemometrik yang digunakan yaitu analisis komponen utama (AKU) dan analisis diskriminan (AD) yang berfungsi untuk membedakan 9 perlakuan sampel cuko pempek berbasis jeruk lemon. Hasil penelitian menunjukkan bahwa kandungan gugus fungsi pada cuko pempek berbasis jeruk lemon dan cuko pempek pembanding hampir sama, dengan bilangan gelombang (wavenumber) yang berdekatan. Metode kemometrik dapat menjelaskan hasil analisis PCA memiliki nilai komulatif 96,4% dan analisis diskriminan memiliki nilai validasi 55,6%. Pada analisis regresi mendapatkan persentase korelasi yang berpengaruh terhadap variabel independen (viskositas, pH, TPL, warna lightness, warna a*, warna b* dan KAT) secara berturut-turut 81,6%, 65,8%, 79,1%, 49,5%, 50,7%, 60,6% dan 39%. Hasil penelitian menunjukkan bahwa FTIR sudah cukup mampu untuk memprediksi sifat fisik dan kimia cuko pempek berbasis jeruk lemon.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cuko pempek berbasis jeruk lemon, spektroskopi FTIR, kemometrik
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Yayuk Eka Mardini
Date Deposited:	20 Sep 2021 03:42
Last Modified:	20 Sep 2021 03:42
URI:	http://repository.unsri.ac.id/id/eprint/54305

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