KESIMPULAN DAN SARAN KESIMPULAN

74

KESIMPULAN DAN SARAN KESIMPULAN

Vanili segar dan kering yang digunakan dalam penelitian ini memiliki kadar air 83.50% dan 20.48%, vanilin 0.76%bk dan 1.63%bk serta serat pangan 10.17%bk dan 9.84%bk. Ekstrak vanili kering sebagai kontrol mengandung vanilin 3.28%bk ekstrak dan glukosa 11.95%bk ekstrak. Adapun suhu optimum bagi aktifitas enzim β-glukosidase adalah 500 C yang menghasilkan kadar vanilin 16.18%bk ekstrak dan glukosa 75.85%bk ekstrak. Untuk perlakuan dengan 1 jenis enzim komersial, kadar vanilin ekstrak tertinggi dicapai dengan perlakuan β-glukosidase+air+etanol yakni sebesar 15.97%bk ekstrak dan kadar glukosa tertinggi dicapai dengan penambahan pektinase+air+etanol yakni sebesar 90.26%bk. Diketahui bahwa seluruh perlakuan yang menggunakan etanol menghasilkan kadar vanilin lebih tinggi dibanding air. Sedangkan untuk perlakuan dengan 2 atau 3 jenis enzim komersial, kadar vanilin dan glukosa ekstrak tertinggi dicapai dengan perlakuan pektinase+β-glukosidase yakni sebesar 7.56%bk ekstrak dan 90.26%bk ekstrak. Selanjutnya diperole h data bahwa konsentrasi optimum bagi aktifitas enzim β-glukosidase adalah 10 unit yang menghasilkan kadar vanilin sebesar 15.62%bk ekstrak dan glukosa 73.95%bk ekstrak. Sedangkan waktu inkubasi optimum enzim β-glukosidase adalah 4 jam dengan kadar vanilin 15.04%bk ekstrak dan glukosa 73.86%bk ekstrak. Berdasarkan hal tersebut di atas maka dapat direkomendasikan bahwa ekstraksi terbaik diperoleh melalui penambahan β-glukosidase 10 unit terhadap 0.5901 g bk buah vanili segar menggunakan shaker water bath terkontrol 150 rpm pada suhu 500 C selama 4 jam, yang selanjutnya ditambahkan etanol 47.5%v/v selama 30 menit. Kondisi ekstraksi ini mampu menghasilkan kadar vanilin 4.6 kali lebih tinggi dibanding metode ekstraksi konvensional yang menggunakan buah vanili kering.

75

SARAN Perlu dilakukan penelitian lebih lanjut mengenai kadar glukovanilin dalam buah vanili segar. Selain itu analisis karakteristik dan evaluasi sensori ekstrak vanili segar yang diproses secara enzimatik penting dilakukan terutama untuk mengetahui komponen yang berkontribusi dalam pengembangan flavor sehingga lebih jauh dapat pula diketahui peran kuring yang selama ini dilakukan.

76

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83

Lampiran 1 Data dasar buah vanili segar dan kering Jenis Vanili

Ulangan

Rendemen (%)

Kadar Air (%)

Ka1*

Ka2*

Kadar Serat Pangan (%bk)

Kadar Vanilin (%bk)

Segar

84.72 9.35 16.39 19.05 82.28 8.72 17.72±1.88 83.50±1.72 9.04±0.44

10.19 10.14 10.17±0.036

0.75 0.77 0.76±0.0014

Kering

20.85 8.66 85.91 86.09 20.12 8.15 86.00±0.12 20.48±0.51 8.40±0.37

9.96 9.71 9.84±0.17

1.60 1.66 1.63±0.039

I II Rata-rata I II Rata-rata

Keterangan: * Ka1 = kadar air sebelum pengeringan beku *Ka2 = kadar air setelah pengeringan beku Rendemen = berat sampel setelah pengeringan beku per berat sampel sebelum pengeringan beku

Lampiran 2 Kurva standar vanilin dan glukosa A. Vanilin - Spektrofotometer double beam

1.2

a = -6.6667.10-5 b = 0.1647 R2 = 0.9996

1

0.995 0.822

absorbansi

0.8 0.659

0.6 0.481 0.4 0.325 0.2

0.176

0 0

1

2

3

-0.2 konsentrasi (ppm)

4

5

6

84

- Spektrofotometer UV-visible 1

a = 3.38.10-2 b = 0.1488 R2 = 0.9993

0.9

absorbansi

0.8

0.922 0.789

0.7 0.6

0.619

0.5

0.49

0.4 0.3

0.318

0.2

0.189

0.1 0 0

1

2

3

4

5

6

konsentrasi (ppm)

B. Glukosa dengan spektrofotometer double beam

1.2 a = -0.0123 b = 0.0048 R2 = 0.9966

1

absorbansi

0.8

0.783

0.8430.965

0.645

0.6 0.470 0.4

0.516

0.380

0.2

0.247

0.192 0.106

0 0

20

40

60

80

100

120

-0.2 konsentrasi (ppm)

140

160

180

200

85

Lampiran 3 Kadar vanilin ekstrak buah vanili segar dalam penentuan suhu inkubasi optimum enzim β-glukosidase

Perlakuan Ul Ws2 (g) I 300 C

II

As

Ab

Ase

a

b

KBk X (% (Ug/ml) w/v)

Vf WtBk (ml) (g)

Kv ekstrak (bk) fp Va x (ml) (Ug/g) (%) (%)

0.6509 0.249 0.027 0.222 0.0338 0.1488 1.2650

1.2 21.8 0.2616 1090

0.6509 0.237 0.027 0.210 0.0338 0.1488 1.1844

1.2 21.3 0.2556 1065

0.6464 0.268 0.026 0.242 0.0338 0.1488 1.3995

1.2 21.1 0.2532 1055

0.6464 0.251 0.026 0.225 0.0338 0.1488 1.2852

1.2 21.3 0.2556 1065

370 C

II

0.6509 0.256 0.028 0.228 0.0338 0.1488 1.3054

1.2

21

0.6509 0.275 0.027 0.248 0.0338 0.1488 1.4398

1.2 20.9 0.2508 1045

0.6464 0.291 0.026 0.265 0.0338 0.1488 1.5541

1.2

0.6464 0.287 0.026 0.261 0.0338 0.1488 1.5272

1.2 21.4 0.2568 1070

21

0.252 1050 0.252 1050

0.59 1581.28 0.16 0.15 0.0071 1480.46 0.15

25 145777.3 14.6 13.98 25 133874.3 13.4

0.84 1749.33 0.17 0.17 1606.49 0.16

0

45 C

II

0.6509 0.262 0.026 0.236 0.0338 0.1488 1.3591

1.2 21.7 0.2604 1085

0.6509 0.277 0.026 0.251 0.0338 0.1488 1.4600

1.2 20.5 0.2460 1025

0.6464 0.312 0.025 0.287 0.0338 0.1488 1.7019

1.24 20.3 0.2517 1015

0.6464 0.284 0.026 0.258 0.0338 0.1488 1.5070

1.2 20.9 0.2508 1045

0.01

25 135974.8 13.6 14.30 25 149978.4 15

0.99 1631.70 0.16 0.17 1799.74 0.18

0.012

25 161881.4 16.2 16.05 25 159080.7 15.9

0.20 1942.58 0.19 0.19 0.0024 1908.97 0.19

500 C

II

0.6509 0.277 0.025 0.252 0.0338 0.1488 1.4667

1.2 21.7 0.2604 1085

0.6509 0.289 0.027 0.262 0.0338 0.1488 1.5339

1.24 20.8 0.2579 1040

0.6464 0.301 0.026 0.275 0.0338 0.1488 1.6213

1.24 20.5 0.2542 1025

0.6464 0.320 0.026 0.294 0.0338 0.1488 1.7490

1.24 20.5 0.2542 1025

1.24

0.18

0.015

25 141576.2 14.2 14.68 25 152078.9 15.2

0.74 1698.91 0.17 0.18 0.0089 1824.95 0.18

25 171566.5 17.2 16.43 25 156980.2 15.7

1.03 2127.42 0.21 0.20 1883.76 0.19

0.017

1.23

0.017

15.56 I

0.87

0.010

0.16

15.17 I

SD

25 131773.7 13.2 12.76 25 123371.6 12.3

13.37 I

Kv ekstrak (bb) SD x (Ug/ml) % (%)

0.19

25 152779.1 15.3 15.37 25 154626.7 15.5

0.13 1833.35 0.18 0.19 0.0059 1917.37 0.19

25 163435.4 16.3 16.99 25 176309.7 17.6

0.91 2026.60 0.20 0.21 2186.24 0.22

0.011

1.14

0.016

16.18

0.2

86

Keterangan: Ul Ws2 As Ab Ase a b X KBk Vf WtBk fp Va Kv ekstrak (bk) Kv ekstrak (bb) x SD

= Ulangan = Berat sampel setelah pengeringan beku = Absorban sampel = Absorban blanko = Absorban selisih (As-Ab) = Intercep = Slope = Konsentrasi vanilin yang terbaca pada spektrofotometer = Kadar berat kering = Volume filtrat = Total berat kering = Faktor pengenceran = Volume akhir = Kadar vanillin atas dasar berat kering = Kadar vanillin atas dasar berat basah = rata-rata = Standar deviasi

Lampiran 4 Kadar glukosa ekstrak buah vanili segar dalam penentuan suhu inkubasi optimum enzim β-glukosidase Perlakuan Ul I 0

30 C II

I 0

37 C II

450 C

I

Ws2 (g) 0.6509 0.6509 0.6464 0.6464

As 0.279 0.273 0.278 0.288

0.6509 0.6509 0.6464 0.6464

0.203 0.201 0.206 0.209

a

b

-0.0123 -0.0123 -0.0123 -0.0123

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g) 0.0048 60.7995 1.2 10 0.12 0.0048 59.5471 1.2 10 0.12 0.0048 60.5908 1.2 10 0.12 0.0048 62.6782 1.2 10 0.12

fp

Va (ml)

416.7 416.7 416.7 416.7

2 2 2 2

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

44.9352 44.5177 45.5614 46.1876

1.2 1.2 1.2 1.2

10 10 10 10

0.12 0.12 0.12 0.12

833.3 833.3 833.3 833.3

2 2 2 2

0.6509 0.225 -0.0123 0.0048 49.5275 0.6509 0.227 -0.0123 0.0048 49.945

1.2 1.2

10 10

0.12 833.3 0.12 833.3

2 2

Kg ekstrak (bk) x SD Kg ekstrak (bb) (Ug/g) (%) (%) (Ug/ml) % 422219 42.22 41.79 0.62 5066.6 0.51 413521.5 41.35 4962.3 0.50 420769.5 42.08 42.80 1.03 5049.2 0.510 435265.4 43.53 5223.2 0.52 42.29 0.72 624099.5 62.41 62.12 0.41 7489.2 0.75 618301.1 61.83 7419.6 0.74 632797.1 63.28 63.72 0.62 7593.6 0.76 641494.6 64.15 7697.9 0.77 62.92 1.13 687881.7 68.79 69.08 0.41 8254.6 0.83 693680.1 69.37 8324.2 0.83

x (%) 0.501 0.51 0.51 0.745 0.765 0.76 0.83

SD

TPT (brix) 0.0074 4.5 5 5 0.012 5 0.0086 0.0050 6.5 6.75 0.0074 7 7 0.014 7 0.0049 7

x

SD

4.75

0.35

5

0

4.88

0.18

6.63

0.18

7

0

6.81 7

0.27 0

87

II

0.6464 0.255 -0.0123 0.0048 55.7897 0.6464 0.232 -0.0123 0.0048 50.9887

1.24 1.2

10 10

0.124 833.3 0.12 833.3

I

0.6509 0.6509 0.6464 0.6464

1.2 1.24 1.24 1.24

10 10 10 10

0.12 0.124 0.124 0.124

500 C II

Keterangan: Ul Ws2 As Ab Ase a b X KBk Vf WtBk fp Va Kg ekstrak (bk) Kg ekstrak (bb) TPT x SD

0.237 0.256 0.263 0.268

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

52.0324 55.9985 57.4597 58.5034

= Ulangan = Berat sampel setelah pengeringan beku = Absorban sampel = Absorban blanko = Absorban selisih (As-Ab) = Intercep = Slope = Konsentrasi vanilin yang terbaca pada spektrofotometer = Kadar berat kering = Volume filtrat = Total berat kering = Faktor pengenceran = Volume akhir = Kadar glukosa atas dasar berat kering = Kadar glukosa atas dasar berat basah = Total padatan terlarut = rata-rata = Standar deviasi

833.3 833.3 833.3 833.3

2 749862.1 74.99 72.90 2 708176.1 70.82 70.99 2 722672 72.27 73.77 2 752667.7 75.27 2 772307.4 77.23 77.93 2 786335.8 78.63 75.85

2.95 9298.3 8498.1 2.7 2.12 8672.1 9333.1 0.99 9576.6 9750.6 2.95

0.93 0.85 0.87 0.93 0.96 0.98

0.89

0.057

0.86 0.9

0.043 0.047

0.97

0.012

0.93

0.047

7 7 6.5 7 7 7.5

7

0

7 6.75

0 0.35

7.25

0.35

7

0.35

88

Lampiran 5 Kadar vanilin ekstrak buah vanili kering dan segar dengan penambahan 1 jenis enzim komersial Perlakuan Ul

I

Ws2 (g)

As

Ab

Ase

a

b

0.6460 0.507 0.098 0.409 -6.67.10-5 0.1647 -5 -5

0.6460 0.498 0.097 0.401 -6.67.10 Kontrol

II

0.6424 0.433 0.069 0.364 -6.67.10

-5

0.6424 0.444 0.064 0.380 -6.67.10

X KBk Vf (Ug/ml) (% w/v) (ml)

WtBk (g)

fp

Va (ml)

Kv ekstrak (bk)

(Ug/g)

(%)

x (%)

2.4839

0.96 22.8 0.2189

114

25

0.1647

2.4353

0.88 22.9 0.2015 114.5

25

32342.8 3.23 3.35 34592 3.46

0.1647

2.2107

0.88 23.0 0.2024

115

25

31401.6 3.14

0.1647

2.3078

0.88 22.7 0.1998 113.5

25

32781.7 3.28

3.21

I

0.1647

1.3970

0.8 24.2 0.1936 80.67

25

-5

0.1647

1.3849

0.8

-5

0.1647

1.4699

0.84

-5

0.1647

1.4638

0.6509 0.265 0.035 0.230 -6.67.10 0.6509 0.265 0.037 0.228 -6.67.10

air

II

0.6464 0.281 0.039 0.242 -6.67.10 0.6464 0.277 0.036 0.241 -6.67.10

-5

I air+ etanol

0.6509 0.318 0.066 0.252 -6.67.10 0.6509 0.328 0.068

II

0.6464 0.327

selulase+ air

24 0.2016

80

25

0.84 23.8 0.1999 79.33

25

0.84

22 0.1848 73.33

25

0.1647

1.5792

0.88 22.3 0.1962 74.33

25

-5

0.1647

1.561

0.84 23.1

0.1647

1.5852

0.26 -6.67.10

0.07 0.257 -6.67.10

-5

0.1647

2.7754

-5

0.1647

-5 -5

0.47 0.013 0.457 -6.67.10

0.6464 0.489 0.019

25

1.5306

0.6509 0.479 0.013 0.466 -6.67.10 II

80

0.1647

0.6464 0.335 0.074 0.261 -6.67.10 0.6509

0.192

-5

-5

I

24

0.47 -6.67.10

0.6464 0.489 0.019 0.468 -6.67.10

0.194

77

25

0.84 22.8 0.1915

76

25

3.64 23.9

0.87 597.5

25

2.83

3.64 23.7 0.8627 592.5

25

0.1647

2.8543

3.68 23.7 0.8722 592.5

25

0.1647

2.8422

3.64 23.5 0.8554 587.5

25

Kv ekstrak (bb)

(Ug/ml) 0.16

0.10

%

x (%)

SD

310.49 0.031 0.031 0.00043 304.42 0.030 276.33 0.028

0.028 0.00086

288.48 0.029 3.28

-5

SD

0.097

0.029 0.0018

14552.1 1.46 1.45 0.0090 14425.6 1.44

116.42 0.012 0.012 0.00007 115.41 0.012

14582.1 1.46 1.46 0.0043 14521.8 1.45

122.49 0.012 0.012 0.00004 121.98 0.012

1.45 0.0045

0.012 0.00045

15184.5 1.52 1.51 14954.3 1.50

0.016

127.55 0.013 0.013 0.00029 131.60 0.013

15485.7 1.55 1.56 15726.6 1.57

0.017

130.08 0.013 0.013 0.00014 132.10 0.013

1.53

0.038

0.013 0.00011

47654.3 4.77 4.81 48592.7 4.86

0.066 1734.62 1768.77

0.17 0.18 0.0024 0.18

48477 4.85 4.86 48801.2 4.88

0.023 1783.95 1776.36

0.18 0.18 0.00054 0.18

4.84

0.037

0.18 0.0020

89

0.6509 0.553 0.028 0.525 -6.67.10-5 0.1647 II

0.6464 0.558

-5

0.1647

-5

0.1647

0.03 0.528 -6.67.10

0.6464 0.565 0.034 0.531 -6.67.10

-5

I

0.6509 0.551 0.027 0.524 -6.67.10

495

25

52439.1 5.24

3.2065

3.72 19.7 0.7328 492.5

25

3.2247

3.72 19.5 0.7254 487.5

25

53872.8 5.39 5.40 54178.9 5.42

0.1647

3.1822

2.56 24.3 0.6221 303.8

25

0.1647

3.249

2.56 23.7 0.6067 296.3

25

-5

0.1647

1.8463

2.56 24.2 0.6195

605

25

-5

0.1647

1.8221

2.56 24.2 0.6195

605

25

0.6464 0.332 0.028 0.304 -6.67.10 0.6464 0.328 0.028

3.8 19.8 0.7524

-5

0.6509 0.562 0.027 0.535 -6.67.10 pektinase+ II air

3.1883

0.3 -6.67.10

1992.68

I pektinase+ air+ II etanol

0.1647

2.1196

2.6 20.1 0.5226 502.5

25

-5

0.1647

2.1439

2.6

-5

0.1647

-5

0.1647

0.6509 0.398 0.049 0.349 -6.67.10 0.6509 0.408 0.055 0.353 -6.67.10 0.6464 0.392 0.042

0.35 -6.67.10

0.6464 0.392 0.046 0.346 -6.67.10

21

0.546

525

25

2.1257

2.56 19.8 0.5069

495

25

2.1014

2.56 19.8 0.5069

495

25

0.047

38845.5 3.88 3.93 39660.9 3.97

0.058

1015.32

0.10 0.10 0.0015 0.10

45076.8 4.51 4.48 44483.8 4.45

0.042 1153.97 1138.79

0.12 0.12 0.0011 0.11

β-gluko sidase+ air

II

0.6509 0.441 0.025 0.416

0.0338 0.1488

2.5690

1.16 22.5

0.261 562.5

0.6509 0.446 0.028 0.418

0.0338 0.1488

2.5825

1.16 22.5

0.261 562.5

0.6464 0.465 0.029 0.436

0.0338 0.1488

2.7035

1.16 22.9 0.2656 572.5

0.6464 0.447 0.028 0.419

0.0338 0.1488

2.5892

1.12 23.1 0.2587 577.5

I II

0.01

51896.1 5.19 5.16 51303.1 5.13

0.041 1328.54 1313.36

0.13 0.13 0.0011 0.13

0.025

0.13 0.00081

25 138418.2 13.8 13.88 25 139142.5 13.9

0.051 1605.65 1614.05

0.16 0.16 0.00059 0.16

25 145661.4 14.6 14.51 25 144487 14.4

0.083 1689.67 1618.25

0.17 0.17 0.0051 0.16

1.5003

1.2 21.2 0.2544 1060

0.6509 0.289 0.026 0.263

0.0338 0.1488

1.5406

1.24 20.5 0.2542 1025

25 155304.3 15.5

0.6464 0.303 0.027 0.276

0.0338 0.1488

1.6280

1.24 20.6 0.2554 1030

25

0.6464 0.293 0.026 0.267

0.0338 0.1488

1.5675

0.252 1050

0.11

0.13 0.13 0.0011 0.13

0.0338 0.1488

21

0.39 0.041 1324.75 1339.93

0.6509 0.282 0.025 0.257

1.2

994.45

5.1 5.12 51535.6 5.15

14.19 β-gluko sidase+ air+ etanol

0.20 0.00027

50951.8

5.14 I

0.20 0.20 0.00081 0.20

5.37

4.20 -5

0.02 2004.07 2015.46

0.20

25

156280 15.6 15.58

0.45

0.16 0.0031

0.069 1875.36 1925.77

164113 16.4 16.37

0.059 2035.00

25 163281.8 16.3

1959.38 15.97

0.56

0.19 0.19 0.0036 0.19 0.20 0.20 0.0054 0.20 0.20 0.0068

90



Lampiran 6 Kadar glukosa ekstrak va nili kering dan segar dengan penambahan 1 jenis enzim komersial Perlakuan Ul I Kontrol II

I air II

Ws2 (g) 0.646 0.646 0.6424 0.6424

As 0.232 0.215 0.214 0.217

a -0.0123 -0.0123 -0.0123 -0.0123

b

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g) 0.0048 50.9887 0.96 10 0.096 0.0048 47.4401 0.88 10 0.088 0.0048 47.2313 0.88 10 0.088 0.0048 47.8575 0.88 10 0.088

0.6509 0.261 -0.0123 0.0048 57.0422 0.6509 0.27 -0.0123 0.0048 58.9209 0.6464 0.288 -0.0123 0.0048 62.6782 0.6464 0.282 -0.0123 0.0048 61.4258

0.8 0.8 0.84 0.84

10 10 10 10

0.08 0.08 0.084 0.084

fp 111.1 111.1 111.1 111.1

Va (ml) 2 2 2 2

20.83 20.83 20.83 20.83

2 2 2 2

Kg ekstrak (bk) (Ug/g) (%) 118029.3 11.80 119798.1 11.98 119271 11.93 120852.4 12.09 29709.47 30687.95 31090.39 30469.13

2.97 3.07 3.11 3.05

X (%) 11.89 12.01 11.95 3.02 3.08 3.05

SD Kg ekstrak (bb) (Ug/ml) % 0.13 1133.1 0.11 1054.2 0.11 0.11 1049.6 0.11 1063.5 0.11 0.081 0.069 237.68 0.024 245.5 0.025 261.2 0.026 0.044 255.9 0.026 0.041

x (%) 0.11 0.11 0.11 0.02 0.03 0.03

SD

TPT x SD (brix) 1 0.0056 1 0 1 1.5 1.5 0.00098 0 1.5 0.0026 1.25 0.35 0 0.00055 0 0 0 0.00037 0.25 0.13 0.18 0 0.0012 0.06 0.09

91

I air+ etanol

II

I selulase+ air

selulase+ air+ etanol

II

I II

I pektinase+ II air

I

pektinase+ air+ II etanol

β-gluko sidase+ air β-gluko sidase+

I II

I

0.6509 0.6509 0.6464 0.6464

0.303 0.315 0.312 0.307

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 65.8093 0.0048 68.3142 0.0048 67.688 0.0048 66.6443

0.84 0.88 0.84 0.84

10 10 10 10

0.084 0.088 0.084 0.084

20.83 20.83 20.83 20.83

0.6509 0.6509 0.6464 0.6464

0.238 0.235 0.251 0.249

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

3.64 3.64 3.68 3.64

10 10 10 10

0.364 0.364 0.368 0.364

833.3 833.3 833.3 833.3

52.2411 51.6149 54.9548 54.5373

0.6509 0.6509 0.6464 0.6464

0.333 0.348 0.339 0.346

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

72.0716 75.2027 73.3241 74.7852

3.72 3.8 3.72 3.72

10 10 10 10

0.372 0.38 0.372 0.372

833.3 833.3 833.3 833.3

0.6509 0.6509 0.6464 0.6464

0.399 0.396 0.406 0.397

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

85.8486 85.2223 87.3098 85.4311

2.56 2.56 2.56 2.56

10 10 10 10

0.256 0.256 0.256 0.256

833.3 833.3 833.3 833.3

0.6509 0.6509 0.6464 0.6464

0.655 0.665 0.426 0.438

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

139.286 141.374 91.4846 93.9895

2.6 2.6 2.56 2.56

10 10 10 10

0.26 0.26 0.256 0.256

833.3 833.3 1250 1250

0.6509 0.6509 0.6464 0.6464

0.256 0.253 0.262 0.269

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

55.9985 55.3723 57.2509 58.7121

1.16 1.16 1.16 1.12

10 10 10 10

0.116 0.116 0.116 0.112

500 500 500 500

0.6509 0.238 -0.0123 0.0048 52.2411 0.6509 0.259 -0.0123 0.0048 56.6247

1.2 1.24

10 10

0.12 833.3 0.124 833.3

2 32643.53 2 32345.76 2 33575.41 2 33057.7

3.26 3.25 3.36 3.31

3.25 0.021 3.33 0.037

274.2 284.6 282.0 277.7

3.29 0.058 2 239199.3 23.92 23.78 0.20 8706.9 2 236332 23.63 8602.5 2 248889.4 24.89 24.93 0.058 9159.1 2 249712.9 24.97 9089.6 24.35 0.82 2 322901.4 32.29 32.64 0.49 12011.9 2 329836.5 32.98 12533.8 2 328512.8 32.85 33.18 0.46 12220.7 2 335059.4 33.51 12464.2 32.91 0.38 2 558909.9 55.89 55.69 0.29 14308.1 2 554832.9 55.48 14203.7 2 568422.9 56.84 56.23 0.86 14551.6 2 556191.9 55.62 14238.5 55.96 0.38 2 892862.1 89.29 89.96 0.95 23214.4 2 906242.9 90.62 23562.3 2 893404.3 89.34 90.56 1.73 22871.1 2 917866.2 91.79 23497.4 90.26 0.43 2 482745.5 48.27 48.01 0.38 5599.85 2 477347 47.73 5537.23 2 493542.5 49.35 50.89 2.17 5725.09 2 524215.4 52.42 5871.21 49.45 2.04 2 725571.2 72.56 74.33 2.51 8706.9 2 761084.8 76.11 9437.5

0.027 0.03 0.00074 0.028 0.028 0.03 0.00031 0.028 0.03 0.00003 0.87 0.87 0.0074 0.86 0.92 0.91 0.0049 0.91 0.89 0.033 1.20 1.23 0.037 1.25 1.22 1.23 0.017 1.25 1.23 0.0049 1.43 1.43 0.0074 1.42 1.46 1.44 0.022 1.42 1.43 0.0098 2.32 2.34 0.025 2.36 2.29 2.32 0.044 2.35 2.33 0.014 0.56 0.56 0.0044 0.55 0.57 0.58 0.010 0.59 0.57 0.016 0.87 0.91 0.052 0.94

0.25 0.38 0.5 0.25 0.25 0.25 0.31 5.5 5.5 5.5 6 6 6 5.75 8.5 8.75 9 9 8.75 8.5 8.75 9 9 9 9 9 9 9 12 12 12 12 12 12 12 4.75 4.38 4 4.5 4.25 4 4.31 7.5 7.75 8

0.18 0 0.09 0 0 0.35 0.35 0.35 0 0 0 0 0 0 0 0.53 0.35 0.09 0.35

92

air+ etanol

II


0.6464 0.261 -0.0123 0.0048 57.0422 0.6464 0.244 -0.0123 0.0048 53.4936

1.24 1.2

10 10


0.124 833.3 0.12 833.3

2 766696.1 76.67 75.48 2 742966.4 74.30

1.68

74.91

0.81

9507.0 8915.6

0.95 0.92 0.89

0.042

8 7.75 7.5

0.35

0.91

0.0098

7.75

0

93

Lampiran 7 Kadar vanilin ekstrak buah vanili segar dengan penambahan 2 atau 3 jenis enzim komersial Perlakuan

Ul I

selulase+ pektinase

II

Ws2 (g)

As

Ab

Ase

a

b

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g)

0.6509 0.321 0.027 0.294 0.0338 0.1488

1.749

0.6509 0.325 0.027 0.298 0.0338 0.1488 0.6464 0.325 0.026 0.299 0.0338 0.1488 0.6464

2.1926

0.39

0.03

0.36 0.0338 0.1488

fp

Va Kv ekstrak(bk) (ml) (Ug/g) (%)

5.16 20.4 1.0526 1020

25 42368.99

1.7759

5 21.0 1.0500 1050

25 44396.97

1.7826

5.04 21.1 1.0634 1055

25 44211.32

6.4 16.7 1.0688

835

25 42824.71

x (%)

SD

Kv ekstrak(bb) (Ug/ml)

4.24 4.34 4.44

0.14

4.42 4.35 4.28

0.098

2186.24 2219.85 2228.25 2740.78

4.35 0.0096 I selulase+ β-gluko sidase

II

I pektinase+ β-gluko sidase

selulase+ pektinase+ β-gluko sidase

II

I II

0.6509 0.334 0.027 0.307 0.0338 0.1488

1.8364

3.6 17.9 0.6444

895

25 63762.99

0.6509 0.335 0.027 0.308 0.0338 0.1488

1.8431

4.4 16.9 0.7436

845

25 52360.68

0.6464 0.389 0.030 0.359 0.0338 0.1488

2.1859

4.44 15.3 0.6793

765

25 61540.08

0.6464 0.335 0.040 0.295 0.0338 0.1488

1.7557

4 18.9 0.7560

945

25 54866.05

0.6509 0.331 0.027 0.304 0.0338 0.1488

1.8162

3 20.2 0.6060 1010

25 75675.37

0.6509

1.7423

3 21.7 0.6510 1085

25 72594.58

0.32 0.027 0.293 0.0338 0.1488

0.6464 0.347 0.027

0.32 0.0338 0.1488

1.9238

3.12 20.5 0.6396 1025

25 77073.58

0.6464 0.321 0.031

0.29 0.0338 0.1488

1.7221

2.8 22.3 0.6244 1115

25 76879.68

0.6509 0.362 0.033 0.329 0.0338 0.1488

1.9843

5.68 19.0 1.0792

950

25 43667.52

0.6509 0.380 0.033 0.347 0.0338 0.1488

2.1052

5.88 17.3 1.0172

865

25 44754.31

0.6464 0.375 0.034 0.341 0.0338 0.1488

2.0649

5.72 19.2 1.0982

960

25 45124.84

0.6464 0.388 0.033 0.355 0.0338 0.1488

2.159

6 17.6 1.0560

880

25 44979.51

6.38 5.81 5.24

0.81

6.15 5.82 5.49

0.47

5.81

0.01

7.57 7.41 7.26

2295.47 2303.87 2732.38 2194.64

0.22 2270.261 2177.84

7.71 7.70 7.69

0.013

7.56

0.20

4.37 4.42 4.48

0.077

4.51 4.51 4.50

0.010

4.46

0.060

2404.70 2152.63

%

x (%)

SD

0.22 0.22 0.0024 0.22 0.22 0.25 0.27

0.036

0.23

0.020

0.23 0.23 0.00059 0.23 0.27 0.25 0.22

0.038

0.24

0.012

0.23 0.22 0.0065 0.22 0.24 0.23 0.22

0.018

0.23 0.0039 2480.32 2631.55 2581.14 2698.77

0.25 0.26 0.26

0.011

0.26 0.26 0.0083 0.27 0.26 0.0059

94



Lampiran 8 Kadar glukosa ekstrak buah vanili segar dengan penambahan 2 atau 3 jenis enzim komersial Perlakuan Ul selulase+ pektinase

I II

I

selulase+ β-gluko sidase

II

pektinase+

I

Ws2 (g) 0.6509 0.6509 0.6464 0.6464

As

a

b

X KBk Vf (Ug/ml) (% w/v) (ml) 97.121 5.16 10 92.737 5 10 96.494 5.04 10 120.917 6.4 10

0.453 0.432 0.45 0.567

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

0.6509 0.6509 0.6464 0.6464

0.317 0.343 0.374 0.333

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

68.732 74.159 80.63 72.072

3.6 4.4 4.44 4

0.6509 0.382

-0.0123

0.0048

82.3

3

WtBk (g) 0.516 0.5 0.504 0.64

1667 1667 1667 1667

Va (ml) 2 2 2 2

10 0.36 10 0.44 10 0.444 10 0.4

1667 1667 1667 1667

2 2 2 2

10

1667

2

0.3

fp

Kg ekstrak (bk) x SD Kg ekstrak (bb) x (Ug/g) (%) (%) (Ug/ml) % (%) 627394.2 62.74 62.28 0.65 32373.5 3.24 3.16 618247 61.82 30912.3 3.09 638190.5 63.82 63.40 0.59 32164.8 3.22 3.62 629777.1 62.98 40305.7 4.03 62.84 0.79 3.39 636404.9 63.64 59.91 5.27 22910.6 2.29 2.38 561810.8 56.18 24719.7 2.47 605330.5 60.53 60.30 0.33 26876.7 2.69 2.55 600596.7 60.06 24023.9 2.40 60.10 0.27 2.46 914443.9 91.44 91.21 0.33 27433.3 2.74 2.74

SD TPT (brix) 13 0.10 13.5 0.58 13.5 13.75 0.33 0.13 11.5 11.75 12 0.20 11.75 0.12 0.009 12.5

x

SD

13.25 0.35 13.63 0.18 13.44 0.27 11.63 0.18 11.88 0.18 11.8 0.18 12.8 0.35

95

β-gluko sidase II I selulase+ pektinase+ II β-gluko sidase


0.6509 0.6464

0.6509 0.6509 0.6464 0.6464

0.38 0.4

0.482 0.527 0.528 0.541

-0.0123 -0.0123

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048

81.883 86.057

0.0048 103.174 0.0048 112.568 0.0048 112.776 0.0048 115.49

3 3.12

5.68 5.88 5.72 6


10 0.3 10 0.312

10 0.568 10 0.588 10 0.572 10 0.6

1667 1667

1667 1667 1667 1667

2 909805.2 90.98 2 919415.7 91.94 91.942

27294.2 2.73 28685.8 2.87

91.58

0.52

2 605482 60.55 62.18 2 638137.9 63.81 2 657204.3 65.72 64.94 2 641610.6 64.16

2.31

63.56

1.95

1.10

34391.4 37522.5 37592.1 38496.6

3.44 3.75 3.76 3.85

2.87

13 13

13

2.80 0.094

12.88 0.18

3.60 0.22

13.5 13.5 0 13.5 13.5 13.8 0.35 14

3.80 0.064

3.70 0.15

13.63 0.18

96

Lampiran 9 Kadar vanilin ekstrak buah vanili segar dalam penentuan konsentrasi optimum enzim β-glukosidase Perlakuan Ul

I 0 unit

II

I 10 unit

II

I 20 unit

II

I 30 unit

40 unit

II

I

Ws2 (g)

As

0.6509 0.342

Ab

Ase

a

b

X KBk Vf (Ug/ml) (% w/v) (ml)

WtBk (g)

fp

0.07 0.272

0.0338 0.1488

1.6011

0.84 22.7 0.1907

75.7

0.6509 0.331 0.072 0.259

0.0338 0.1488

1.5137

0.84

23 0.1932

76.7

0.6464 0.324

0.07 0.254

0.0338 0.1488

1.4801

0.84 23.2 0.1949

77.3

0.6464 0.335 0.072 0.263

0.0338 0.1488

1.5406

0.84 22.9 0.1924

76.3

0.6509 0.294 0.026 0.268

0.0338 0.1488

1.5742

1.24 20.2 0.2505 1010

0.6509 0.274 0.026 0.248

0.0338 0.1488

1.4398

1.2 20.6 0.2472 1030

0.6464 0.281 0.026 0.255

0.0338 0.1488

1.4868

1.2 20.8 0.2496 1040

0.6464

0.0338 0.1488

1.5473

1.2

0.29 0.026 0.264

21

0.6509 0.312

0.03 0.272

0.0338 0.1488

1.6011

1.28

0.6509

0.32

0.03 0.278

0.0338 0.1488

1.6414

1.28 19.7 0.2522

0.6464 0.334

0.03 0.286

0.0338 0.1488

1.6952

1.28 20.3 0.2598 1015

0.6464 0.302

0.03 0.272

0.0338 0.1488

1.6011

1.24 20.6 0.2554 1030

0.6509

20

0.252 1050 0.256 1000 985

0.33 0.029 0.301

0.0338 0.1488

1.796

1.32 19.3 0.2548

965

0.6509 0.326 0.031 0.295

0.0338 0.1488

1.7557

1.32 18.8 0.2482

940

0.6464 0.335 0.029 0.306

0.0338 0.1488

1.8297

1.32 18.7 0.2468

935

0.6464 0.332 0.031 0.301

0.0338 0.1488

1.796

1.32 18.5 0.2442

925

0.6509 0.333 0.031 0.302

0.0338 0.1488

1.8028

0.6509 0.344 0.031 0.313

0.0338 0.1488

1.8767

1.36 17.5

0.238

875

1.4 16.9 0.2366

845

Va (ml)

Kv ekstrak (bk)

(Ug/g)

(%)

x (%)

SD

Kv ekstrak (bb)

(Ug/ml)

%

x (%)

SD

25 15884.07 1.588 1.54 25 15017.18 1.502

0.061

133.43 0.013 0.013 0.00051 126.14 0.013

25 14683.76 1.468 1.50 25 15283.91 1.528

0.042

123.34 0.012 0.013 0.00036 128.38 0.013

1.52

0.013

0.013 0.00028

25 158692.2 15.87 15.43 25 149978.4 15

0.62

25 154879.6 15.49 15.80 25 161181.3 16.12

0.45

15.60

0.12

25 156358.8 15.64 15.83 25 160297.3 16.03

0.28

25 165548.6 16.55 16.35 25 161402.6 16.14

0.29

16.09

0.01

25 170079.9 17.01 16.82 25 166260.7 16.63

0.27

25 173262.5 17.33 17.17 25 170079.9 17.01

0.23

16.99

0.032

25 165695.4 16.57 16.66 25 167562.9 16.76

0.13

1967.8

0.20

1799.7

0.18

1858.6

0.19

1934.2

0.19

0.19

0.012

0.19 0.0054 0.19 0.00089

2001.4

0.20

2051.8

0.21

2119

0.21

2001.4

0.20

0.20 0.0036 0.21 0.0083 0.20 0.0024

2245.1

0.23

2194.6

0.22

2287.1

0.23

2245.1

0.23

0.22 0.0036 0.23

0.003

0.22 0.0033 2253.5

0.23

2345.9

0.24

0.23 0.0065

97

II

I 50 unit

II

I 60 unit

II


0.6464 0.347 0.031 0.316

0.0338 0.1488

1.8969

0.6464 0.362 0.031 0.331

0.0338 0.1488

1.9977

1.36 17.7 0.2407 1.4 16.5

0.231

885 825

0.6509 0.335 0.029 0.306

0.0338 0.1488

1.8297

1.44 16.6

0.239

830

0.6509 0.346 0.029 0.317

0.0338 0.1488

1.9036

1.44 17.2 0.2477

860

0.6464 0.356 0.029 0.327

0.0338 0.1488

1.9708

1.44 17.9 0.2578

895

0.6464 0.369 0.029

0.0338 0.1488

2.0582

1.48 16.5 0.2442

825

0.34

25 174344.6 17.43 17.63 25 178365.7 17.84

0.28

17.15

0.11

158824 15.88 16.20 25 165242.3 16.52

0.45

25 171077.1 17.11 17.25 25 173833.7 17.38

0.20

16.72

0.18 0.18

173266 17.33 17.24 25 171562.8 17.16

0.12

16.57

0.042

25

0.6509 0.333 0.029 0.304

0.0338 0.1488

1.8162

1.44 16.5 0.2376

825

0.6509 0.346

0.03 0.316

0.0338 0.1488

1.8969

1.48 16.1 0.2383

805

157657 15.77 15.89 25 160208.6 16.02

0.6464 0.368 0.029 0.339

0.0338 0.1488

2.0515

1.48 16.3 0.2412

815

25

0.6464 0.366

0.0338 0.1488

2.0313

1.48

800

0.03 0.336


16 0.2368

25

2371.1

0.24

2497.1

0.25

0.24 0.0089 0.24 0.0095

2287.1

0.23

2379.5

0.24

2463.5

0.25

2572.7

0.26

0.23 0.0065 0.25 0.0077 0.24

2270.3

0.23

2371.1

0.24

2564.3

0.26

2539.1

0.25

0.013

0.23 0.0071 0.26 0.0018 0.24

0.016

98

Lampiran 10 Kadar glukosa ekstrak buah vanili segar dalam penentuan konsentrasi optimum enzim β-glukosidase Perlakuan

Ul I

0 unit II

I 10 unit II

I 20 unit II

I 30 unit II

I 40 unit II

I 50 unit

II

I 60 unit II

Ws2 (g) 0.6509 0.6509 0.6464 0.6464

As

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g) 62.88696 0.84 10 0.084 61.00829 0.84 10 0.084 65.39186 0.84 10 0.084 62.46948 0.84 10 0.084

20.83 20.83 20.83 20.83

Va (ml) 2 2 2 2

0.6509 0.38 -0.0123 0.0048 0.6509 0.365 -0.0123 0.0048 0.6464 0.382 -0.0123 0.0048 0.6464 0.367 -0.0123 0.0048

81.88247 78.75134 82.29995 79.16883

1.24 1.2 1.2 1.2

10 10 10 10

0.124 0.12 0.12 0.12

555.6 555.6 555.6 555.6

2 2 2 2

0.6509 0.6509 0.6464 0.6464

0.413 0.403 0.422 0.394

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

88.77095 86.68353 90.64963 84.80486

1.28 1.28 1.28 1.24

10 10 10 10

0.128 0.128 0.128 0.124

555.6 555.6 555.6 555.6

2 2 2 2

0.6509 0.6509 0.6464 0.6464

0.447 0.439 0.444 0.456

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

95.86817 94.19824 95.24195 97.74685

1.32 1.32 1.32 1.32

10 10 10 10

0.132 0.132 0.132 0.132

555.6 555.6 555.6 555.6

2 2 2 2

0.6509 0.6509 0.6464 0.6464

0.469 0.475 0.476 0.484

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

100.4605 101.7129 101.9217 103.5916

1.36 1.4 1.36 1.4

10 10 10 10

0.136 0.14 0.136 0.14

555.6 555.6 555.6 555.6

2 2 2 2

0.6509 0.6509 0.6464 0.6464

0.481 0.479 0.489 0.502

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 102.9654 0.0048 102.5479 0.0048 104.6353 0.0048 107.349

1.44 1.44 1.44 1.48

10 10 10 10

0.144 0.144 0.144 0.148

555.6 555.6 555.6 555.6

2 2 2 2

0.6509 0.6509 0.6464 0.6464

0.469 0.477 0.496 0.590

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

1.44 1.48 1.48 1.48

10 10 10 10

0.144 0.148 0.148 0.148

555.6 555.6 555.6 555.6

2 2 2 2

0.289 0.280 0.301 0.287

a -0.0123 -0.0123 -0.0123 -0.0123

b 0.0048 0.0048 0.0048 0.0048

100.4605 102.1304 106.0965 125.7183

fp

Kg ekstrak x (bk) (Ug/g) (g/g bk) (%) 31193.9 3.12 3.07 30262 3.03 32436.4 3.24 3.17 30986.8 3.10 3.12 733714 73.37 73.15 729179 72.92 762037 76.20 74.75 733045 73.30 73.95 770581 77.06 76.15 752461 75.25 786889 78.69 77.34 759900 75.99 76.75 806971 80.7 79.99 792914 79.29 801700 80.17 81.22 822785 82.28 80.61 820756 82.08 81.40 807246 80.72 832694 83.27 82.74 822156 82.22 82.07 794486 79.45 79.29 791265 79.13 807371 80.74 80.67 805923 80.59 79.98 775158 77.52 78.58 766745 76.67 796520 79.65 79.65 943831 94.38 79.12

Kg ekstrak x (bb) % (Ug/ml) % 0.066 262 0.03 0.026 254.2 0.03 0.10 272.5 0.03 0.027 260.3 0.03 0.070 0.026 0.32 9098 0.91 0.89 8750 0.88 2.05 9144 0.91 0.90 8797 0.88 1.14 0.9 1.28 9863 0.99 0.98 9632 0.96 1.91 10072 1.01 0.98 9423 0.94 0.84 0.98 0.99 10652 1.07 1.06 10466 1.05 1.49 10582 1.06 1.07 10861 1.09 0.87 1.06 0.96 11162 1.12 1.12 11301 1.13 0.75 11325 1.13 1.14 11510 1.15 0.95 1.13 0.23 11441 1.14 1.14 11394 1.14 0.10 11626 1.16 1.18 11928 1.19 0.97 1.16 0.60 11162 1.12 1.13 11348 1.13 10.42 11789 1.18 1.29 13969 1.40 0.76 1.21 SD

SD 0.00058 0.00029 0.00058 0.0033 0.0016 0.0033 0.016 0.046 0 0.013 0.020 0.012 0.0098 0.013 0.013 0.0033 0.020 0.025 0.013 0.15 0.12

TPT (brix) 0 0 0.25 0 6 6 7 6.5 6.5 7 7 7 7.75 7 7.5 7.5 7 7.75 7.5 7.5 8.5 8.5 8.5 8.5 8.5 8.5 8.5 8.5

x

SD 0

0

0.13

0.18

0.063 0.088 6 0 6.75

0.35

6.38 6.75

0.53 0.35

7

0

6.88 7.38

0.18 0.53

7.5

0

7.44 0.088 7.38 0.53 7.5

0

7.44 0.088 8.5 0 8.5

0

8.5 8.5

0 0

8.5

0

8.5

0

99



Lampiran 11 Kadar vanilin ekstrak buah vanili segar dalam penentuan waktu inkubasi optimum enzim β-glukosidase

Perlakuan

Ul I

0 jam

4 jam

II

I II

Ws2 g

As

0.6509 0.301

Ab

Ase

a

b

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g)

0.1 0.201 0.0338 0.1488

1.1239

0.6509 0.285 0.101 0.184 0.0338 0.1488

1.0096

0.6464 0.323

0.1 0.223 0.0338 0.1488

0.6464 0.307 0.101 0.206 0.0338 0.1488

fp

0.76 21.3 0.1619 53.3

25 7887.52 0.789

1.2717

0.76 21.8 0.1657 54.5

25 10458.5 1.046

1.1575

0.76 22.1

25 9518.75 0.952

1.4465

0.6509 0.283 0.032 0.251 0.0338 0.1488

1.46

0.6464 0.272 0.027 0.245 0.0338 0.1488

1.4196

22

0.176

25 9242.37 0.924

55

0.6509 0.278 0.029 0.249 0.0338 0.1488

0.8

Kv ekstrak (bk) Va (ml) (Ug/g) (%)

0.168 55.3

SD

70.242

0.10 0.066

79.484 0.0079

x (%)

SD

0.007 0.0067 0.0005 63.1 0.0063

72.343 0.0072 0.0076 0.0005

25 150679 15.07 14.89 25 147173 14.72

0.25

980

21 0.2436 1050

25 152977 15.3 15.19

0.15

0.243

%

0.86 0.096

0.10

1.2 20.7 0.2484 1035

Kv ekstrak (bb) (Ug/ml)

0.93 1.24 19.6 1.16

x (%)

0.0071 0.0007 1808.1

0.18

1824.9

0.18

1774.5

0.18

0.18 0.0012 0.18 0.0018

100

0.6464 0.269 0.027 0.242 0.0338 0.1488

1.3995

1.16 20.4 0.2366 1020

0.6509 0.277 0.027

0.25 0.0338 0.1488

1.4532

1.2 20.6 0.2472 1030

0.6509 0.279 0.026 0.253 0.0338 0.1488

1.4734

1.2 21.1 0.2532 1055

0.6464 0.273 0.027 0.246 0.0338 0.1488

1.4263

1.16 19.8 0.2297

990

0.6464 0.291 0.027 0.264 0.0338 0.1488

1.5473

1.2 19.6 0.2352

980

25 150804 15.08 15.04

I 8 jam

II

I 12 jam

II

I 16 jam

II

I 20 jam

II

I 24 jam

II

0.6509 0.275 0.036 0.239 0.0338 0.1488

1.3793

1.2 20.1 0.2412 1005

0.6509 0.288

0.04 0.248 0.0338 0.1488

1.4398

1.24 19.4 0.2406

970

0.6464 0.302 0.034 0.268 0.0338 0.1488

1.5742

1.24 19.2 0.2381

960

0.6464 0.295 0.036 0.259 0.0338 0.1488

1.5137

1.24

950

19 0.2356

0.6509 0.289 0.042 0.247 0.0338 0.1488

1.4331

1.28 18.4 0.2355

920

0.6509 0.294 0.038 0.256 0.0338 0.1488

1.4936

1.28 18.3 0.2342

915

0.6464 0.293 0.038 0.255 0.0338 0.1488

1.4868

1.28

19 0.2432

950

0.6464 0.309 0.038 0.271 0.0338 0.1488

1.5944

1.28 18.7 0.2394

935

0.6509 0.272 0.033 0.239 0.0338 0.1488

1.3793

1.28 17.9 0.2291

895

0.6509 0.276 0.039 0.237 0.0338 0.1488

1.3659

1.28 18.9 0.2419

945

0.6464 0.319 0.036 0.283 0.0338 0.1488

1.6751

1.32 17.2

0.227

860

0.6464 0.311 0.035 0.276 0.0338 0.1488

1.628

1.32 16.9 0.2231

845

0.6509 0.297 0.033 0.264 0.0338 0.1488

1.5473

1.32 16.9 0.2231

845

0.6509 0.273 0.034 0.239 0.0338 0.1488

1.3793

1.28 18.6 0.2381

930

0.6464 0.306 0.036

0.27 0.0338 0.1488

1.5877

1.32 16.5 0.2178

825

0.6464 0.301 0.034 0.267 0.0338 0.1488

1.5675

1.32 16.9 0.2231

845

1749.3

0.17

1816.5

0.18

1841.8

0.18

1782.9

0.18

1934.2

0.19

0.21

25 151379 15.14 15.24 25 153479 15.35

0.15

25 153701 15.37 15.74 25 161181 16.12

0.53

15.49

0.35

25 143677 14.37 14.44 25 145140 14.51

0.10

25 158692 15.87 15.56 25 152594 15.26

0.43

15.00

0.79

25 139948 13.99 14.29 25 145856 14.59

0.42

25 145200 14.52 15.05 25 155702 15.57

0.74

14.67

0.53

0.18 0.0039 0.18 0.0018 0.19 0.011 0.18 0.0021 1724.1

0.17

1799.7

0.18

1967.8

0.20

1892.2

0.19

0.18 0.0053 0.19 0.0053 0.18 0.012

1791.3

0.18

1867

0.19

1858.6

0.19

1993

0.20

0.18 0.0053 0.19 0.0095 0.19 0.0068

25 134697 13.47 13.40 0.093 25 133384 13.34

1724.1

0.17

1707.3

0.17

25 158622 15.86 15.64 25 154167 15.42

0.32

2093.8

0.21

2035

0.20

14.52

1.58

25 146528 14.65 14.06 25 134697 13.47

0.84

25 150348 15.03 14.94 25 148438 14.84

0.14

14.5

0.62

0.17 0.0012 0.21 0.0042 0.19 0.025

1934.2

0.19

1724.1

0.17

1984.6

0.20

1959.4

0.20

0.18 0.0149 0.2 0.0018 0.19 0.010

101



Lampiran 12 Kadar glukosa ekstrak buah vanili segar dalam penentuan waktu inkubasi optimum enzim β-glukosidase Perlakuan

Ul I

0 jam II

I 4 jam II

I 8 jam II

Ws2 (g) 0.6509 0.6509 0.6464 0.6464

As

A

0.211 0.221 0.224 0.221

-0.0123 -0.0123 -0.0123 -0.0123

0.6509 0.6509 0.6464 0.6464

0.368 0.373 0.359 0.366

0.6509 0.376 0.6509 0.366 0.6464 0.36 0.6464 0.381

b 0.0048 0.0048 0.0048 0.0048

X KBk Vf WtBk (Ug/ml) (% w/v) (ml) (g) 46.6051 0.76 10 0.076 48.6925 0.8 10 0.08 49.3187 0.76 10 0.076 48.6925 0.76 10 0.076

fp

Va Kg ekstrak (bk) (ml) (Ug/g) (%) 15.63 2 19163.3 1.92 15.63 2 19020.5 1.90 15.63 2 20279.1 2.03 15.63 2 20021.6 2.00

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

79.3776 80.4213 77.4989 78.9601

1.2 1.24 1.16 1.16

10 10 10 10

0.12 0.124 0.116 0.116

555.6 555.6 555.6 555.6

2 2 2 2

734977 720621 742327 756323

73.50 72.06 74.23 75.63

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

81.0475 78.9601 77.7076 82.0912

1.2 1.2 1.16 1.2

10 10 10 10

0.12 0.12 0.116 0.12

555.6 555.6 555.6 555.6

2 2 2 2

750440 731112 744326 760104

75.04 73.11 74.43 76.01

x SD Kg ekstrak (bb) (%) (Ug/ml) % 1.91 0.01 145.6 0.015 152.2 0.015 2.02 0.02 154.1 0.015 152.2 0.015 1.96 0.075 72.78 8820 0.88 1.02 8936 0.89 74.93 0.99 8611 0.86 8773 0.88 73.86 1.52 74.08 1.37 9005 0.90 8773 0.88 75.22 1.12 8634 0.863 9121 0.912 74.65 0.81

x SD TPT (%) (brix) 0.015 0.00046 0 0 0.015 0.00014 0.25 0 0.015 0.0003 0.89 0.0082 5.5 5.5 0.87 0.012 5 5 0.88 0.013 0.89 0.016 5.75 5.5 0.89 0.034 5.5 6 0.89 0.0008

x

SD 0

0

0.13

0.18

0.063 5.5

0.088 0

5

0

5.25 5.63

0.35 0.18

5.75

0.35

5.69

0.088

102

I 12 jam II

I 16 jam II

I 20 jam II

I 24 jam II


0.6509 0.361 0.6509 0.384 0.6464 0.38 0.6464 0.393

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

77.9164 82.7174 81.8825 84.5961

1.2 1.24 1.24 1.24

10 10 10 10

0.12 0.124 0.124 0.124

555.6 555.6 555.6 555.6

2 2 2 2

721448 72.14 741196 74.12 733714 73.37 758030 75.8

0.6509 0.6509 0.6464 0.6464

0.382 0.371 0.388 0.394

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 82.3 0.0048 80.0038 0.0048 83.5524 0.0048 84.8049

1.28 1.28 1.28 1.28

10 10 10 10

0.128 0.128 0.128 0.128

555.6 555.6 555.6 555.6

2 2 2 2

714409 694477 725281 736153

0.6509 0.6509 0.6464 0.6464

0.379 0.372 0.407 0.393

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

81.6737 80.2125 87.5185 84.5961

1.28 1.28 1.32 1.32

10 10 10 10

0.128 0.128 0.132 0.132

555.6 555.6 555.6 555.6

2 2 2 2

708973 70.9 696289 69.63 736688 73.67 712089 71.21

0.6509 0.41 0.6509 0.387 0.6464 0.42 0.6464 0.431

-0.0123 -0.0123 -0.0123 -0.0123

0.0048 0.0048 0.0048 0.0048

88.1447 83.3437 90.2321 92.5283

1.32 1.28 1.32 1.32

10 10 10 10

0.132 0.128 0.132 0.132

555.6 555.6 555.6 555.6

2 2 2 2

741959 74.2 723469 72.35 759530 75.95 778858 77.89


71.44 69.45 72.53 73.62

73.13

1.40

74.59

1.72

73.86 70.44

1.03 1.41

73.07

0.77

71.76 70.26

1.86 0.90

72.44

1.74

71.35 73.27

1.54 1.31

76.92

1.37

75.10

2.58

8657 0.866 9191 0.919 9098 0.91 9400 0.94 9144 8889 9284 9423

0.914 0.889 0.928 0.942

9075 0.907 8913 0.891 9724 0.972 9400 0.94 9794 9260 10026 10281

0.979 0.926 1.003 1.028

0.89

0.038

0.93

0.021

0.91 0.90

0.023 0.018

0.94

0.0098

0.92 0.90

0.024 0.012

0.96

0.023

0.93 0.95

0.04 0.038

1.02

0.018

0.98

0.044

6.75 7 7.5 7.5 7 7 7.5 7.5 7.25 7 7.75 7.5 7.5 7.5 8 8.5

6.88

0.18

7.5

0

7.19 7

0.44 0

7.5

0

7.25 7.13

0.35 0.18

7.63

0.18

7.38 7.5

0.35 0

8.25

0.35

7.88

0.53

KESIMPULAN DAN SARAN KESIMPULAN

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