Pengaruh Variasi Lama Simpan dan Frekuensi Ekstraksi terhadap Kandungan Gula Ekstrak Buah Labu Kuning (Cucurbita moschata)

https://doi.org/10.22146/agritech.9784

Agnes Murdiati(1*), Zuheid Noor(2), Debby Sisilia(3)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Sosio Yustisia, Yogyakarta 55281
(*) Corresponding Author

Abstract


The purpose of this research was to determine the optimal condition for the storage duration of pumpkins and fre- quency of extraction in order to produce extract which has maximal sugar content and minimal volume. This research was done on post harvest pumpkins which were stored for 0, 2, 4, 6, 8, 12 weeks. Pumpkins were peeled, crushed and pressed using hydraulic hand press for 1, 2, 3, 4, 5 times of extractions. The extract were analysed for chemical proper- ties i.e. total sugar content, reducing sugar content, pH, and physical properties i.e. turbidity, and colour. The result showed that the extract of pumpkins which had maximal total sugar content but with low volume could be produced on pumpkins which stored for 8-12 weeks, and extracted twice.

ABSTRAK

Tujuan penelitian adalah untuk mendapatkan informasi kondisi kombinasi yang optimal antara lama simpan dan frekuensi ekstraksi buah labu kuning sehingga diperoleh ekstrak buah labu kuning yang mempunyai kandungan gula cukup tinggi dengan volume yang relatif rendah. Penelitian dilakukan terhadap buah labu kuning lepas panen yang disimpan dengan variasi lama simpan 0, 2, 4, 6, 8, dan 12 minggu. Labu kuning dikupas, dipisahkan biji dan pulpnya, selanjutnya dihancurkan dan diekstraksi menggunakan alat kempa hidraulik dengan 5 variasi frekuensi ekstraksi yaitu, 1, 2, 3, 4, dan 5 kali. Ekstrak yang diperoleh dianalisis sifat kimia meliputi: kandungan gula total, gula reduksi, pH dan sifat fisika meliputi: kekeruhan dan warna. Hasil penelitian menunjukkan bahwa buah labu kuning yang telah disimpan selama 8-12 minggu dan diekstraksi 2 kali menghasilkan ekstrak buah labu kuning yang memiliki kandungan gula dan volume ekstrak yang optimal.


Keywords


Pumpkins; length of storage; extraction; total sugar; reducing sugar

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DOI: https://doi.org/10.22146/agritech.9784

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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