1 DAFTAR ISI HALAMAN JUDUL... i HALAMAN PENGESAHAN PEMBIMBING... ii HALAMAN PENGESAHAN PENGUJI... iii HALAMAN PERNYATAAN... iv HALAMAN PERSEMBAHAN... ...
DAFTAR ISI HALAMAN JUDUL .............................................................................................. i HALAMAN PENGESAHAN PEMBIMBING ................................................... ii HALAMAN PENGESAHAN PENGUJI ........................................................... iii HALAMAN PERNYATAAN .............................................................................. iv HALAMAN PERSEMBAHAN ............................................................................v KATA PENGANTAR ......................................................................................... vii DAFTAR ISI ......................................................................................................... ix DAFTAR GAMBAR ........................................................................................... xii DAFTAR TABEL .............................................................................................. xiv DAFTAR LAMPIRAN ........................................................................................xv INTISARI ........................................................................................................... xvi ABSTRACT ........................................................................................................ xvii BAB I PENDAHULUAN .......................................................................................1 A. Latar Belakang Masalah ................................................................................. 1 B. Perumusan Masalah ........................................................................................ 3 C. Tujuan Penelitian ............................................................................................ 3 D.Manfaat Penelitian ........................................................................................... 3 BAB II. STUDI PUSTAKA ...................................................................................4 A. Tinjauan Pustaka ............................................................................................ 4 1. Jeruk Nipis ................................................................................................... 4 2. Freeze Drying .............................................................................................. 5 3. Lozenges ...................................................................................................... 8 4. Monografi Bahan ....................................................................................... 14 5. Metode Simplex Lattice Design ................................................................. 17 6. Spektrofotometri UV ................................................................................. 19
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B. Landasan Teori ............................................................................................. 21 C. Hipotesis ....................................................................................................... 22 BAB III. METODE PENELITIAN ....................................................................23 1. Bahan dan Alat .............................................................................................. 23 a. Bahan ......................................................................................................... 23 b. Alat............................................................................................................. 23 2. Cara Penelitian .............................................................................................. 23 a. Pembuatan Ekstrak Buah Jeruk Nipis ........................................................ 23 b. Evaluasi Hasil Freeze Drying Sari Buah Jeruk Nipis ................................ 24 c. Formula Gummy Candy ............................................................................. 25 d. Metode Formulasi Gummy Candy ............................................................. 27 e. Pemeriksaan Sifat Fisik Gummy candy ...................................................... 27 f. Uji Tingkat Kesukaan (hedonic test) .......................................................... 28 g. Skema penelitian ........................................................................................ 30 3.Analisis Hasil ................................................................................................ 31 BAB IV. HASIL DAN PEMBAHASAN ............................................................32 A. Hasil Determinasi Tanaman ......................................................................... 32 B. Hasil Pengambilan Ekstrak Buah Jeruk Nipis .............................................. 32 1. Analisis Kualitatif Ekstrak Buah Jeruk Nipis ............................................ 34 2. Analisis Kuantitatif Asam Askorbat dengan Spektrofotometri UV .......... 35 C. Hasil Uji Sifat Fisik Gummy Candy Sari Buah Jeruk Nipis ......................... 38 1. Organoleptik Gummy Candy Sari Buah Jeruk Nipis ................................. 38 2. pH Gummy Candy Sari Buah Jeruk Nipis ................................................. 41 3. Kadar Air Gummy Candy Sari Buah Jeruk Nipis ...................................... 43 D. Hasil Uji Hedonik Gummy Candy Sari Buah Jeruk Nipis ................................46 E. Penentuan Formula Optimum Berdasarkan Simplex Lattice Design ................ 52
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BAB V. KESIMPULAN DAN SARAN ..............................................................55 A.Kesimpulan .................................................................................................... 55 B. Saran ............................................................................................................. 55 DAFTAR PUSTAKA ...........................................................................................56 LAMPIRAN ..........................................................................................................60
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DAFTAR GAMBAR Gambar 1. Buah Jeruk Nipis ....................................................................................4 Gambar 2. Freeze Drying.........................................................................................7 Gambar 3. Struktur Gelatin ....................................................................................14 Gambar 4. Struktur Sorbitol ...................................................................................15 Gambar 5. Struktur Sirup Glukosa .........................................................................16 Gambar 6. Struktur Gliserin ...................................................................................17 Gambar 7. Ilustrasi Simplex Lattice Design dengan 2 Komponen.........................19 Gambar 8. Struktur Kimia Asam Askorbat (Asam Askorbat) ...............................19 Gambar 9. Skema Penelitian ..................................................................................30 Gambar 10. Hasil Freeze Drying Sari Buah Jeruk Nipis .......................................35 Gambar 11. Hasil Penentuan Panjang Gelombang Maksimum Asam Askorbat ...37 Gambar 12. Profil Kurva Baku Asam Askorbat ....................................................38 Gambar 13. Foto Sediaan Gummy Candy Sari Buah Jeruk Nipis (Citrus aurantifolia S.) dengan Variasi Kadar Gelatin-Amilum Manihot Sebagai Basis ..41 Gambar 14. Profil pH Gummy Candy Sari Buah Jeruk Nipis Berdasarkan Pendekatan Simplex Lattice Design .......................................................................43 Gambar 15. Profil Kadar Air Gummy Candy Sari Buah Jeruk Nipis Berdasarkan Pendekatan Simplex Lattice Design .......................................................................46 Gambar 16. Histogram Uji Hedonik Tanggapan Bentuk Gummy Candy ..............46 Gambar 17. Histogram Uji Hedonik Tanggapan Aroma dari Gummy Candy .......47 Gambar 18. Histogram Uji Hedonik Tanggapan Warna Gummy Candy ...............48 Gambar 19. Histogram Uji Hedonik Tanggapan Rasa Gummy Candy..................49 Gambar 20. Histogram Uji Hedonik Tanggapan Tekstur Gummy Candy .............50 Gambar 21. Histogram Uji Hedonik Kesukaan Responden Terhadap Tiap Formula Gummy Candy ........................................................................................................51
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Gambar 23. Profil Hedonik Gummy Candy Sari Buah Jeruk Nipis Berdasarkan Pendekatan Simplex Lattice Design .......................................................................52 Gambar 24. Profil Formula Optimum Gummy Candy Berdasarkan Pendekatan Simplex Lattice Design ...........................................................................................53
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DAFTAR TABEL Tabel I. Persentase Perbandingan Kadar Gelatin dan Amilum Manihot ...............25 Tabel II. Formula Acuan Gummy Candies Ekstrak Rimpang Kunyit ...................26 Tabel III. Komposisi Bahan untuk Menentukan Formula Optimum .....................26 Tabel IV. Skala Numerik dalam Uji Hedonik. .......................................................28 Tabel V. Rendemen Sari Buah Jeruk Nipis ...........................................................34 Tabel VI. Pemeriksaan Organoleptis Freeze Drying Sari Buah Jeruk Nipis .........35 Tabel VII . Hasil Uji Organoleptis Formulasi Sediaan Gummy Candy Sari Buah Jeruk Nipis Dengan Variasi Kadar Gelatin Amilum Manihot ...............................39 Tabel VIII. Hasil Uji pH Gummy Candy Sari Buah Jeruk Nipis ...........................42 Tabel IX. Hasil Uji Kadar Air Gummy Candy Sari Buah Jeruk Nipis ...................53 Tabel X. Kriteria Uji Gummy Candy Sari Buah Jeruk Nipis .................................53 Tabel XI. Prediksi Sifat Fisik Gummy Candy Sari Buah ........................................... Jeruk Nipis Menurut SLD ..................................................................................... 54
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DAFTAR LAMPIRAN Lampiran 1. Hasil Determinasi Tanaman ..............................................................60 Lampiran 2. Perhitungan Pembuatan Larutan Kurva Baku ...................................61 Lampiran 3. Hasil Penetuan Panjang Gelombang Maksimal.................................62 Lampiran 3. Lanjutan .............................................................................................63 Lampiran 4. Hasil Penentuan Kurva Baku .............................................................64 Lampiran 4. Lanjutan .............................................................................................65 Lampiran 5. Hasil Penetapan Kadar Asam Askorbat Freeze Drying ....................66 Lampiran 6. Perhitungan Kadar Asam Askorbat Freeze Drying Sari Buah Jeruk Nipis..................................................................... ..................................................67 Lampiran 7. Surat Keterangan Perolehan Amilum Manihot .................................68 Lampiran 8. Surat Keterangan Perolehan Gelatin..................................................69 Lampiran 9. Form Penilaian Uji Tingkat Kesukaan ..............................................70 Lampiran 9. Lanjutan .............................................................................................71 Lampiran 10. Tabel Hasil Uji Hedonik Terhadap Tanggapan Bentuk, Aroma, Rasa, Warna, Tekstur dan Penerimaan Secara Keseluruhan..................................72 Lampiran 10. Lanjutan ...........................................................................................73 Lampiran 11. Foto Alat ..........................................................................................74 Lampiran 11. Lanjutan ...........................................................................................75 Lampiran 12. Hasil Evaluasi pH ............................................................................76 Lampiran 13. Gummy Candy Yang Telah Dicetak dan Siap Didinginkan ............77
