Pembuatan Minuman Sari Biji Karet (Hevea Brasiliensis) dengan Variasi Jumlah Bahan Pengekstrak dan Konsenstrasi Bahan Penstabil

Abstract

Rubber seed is one of the byproducts of rubber plants that was underutilized. Rubber seeds have protein and fat content is quite high, are 21.9 and 15.8 (% dry basis). However, rubber seed contains prussic acid (HCN). The content of prussic acid (HCN) in the rubber seeds must be reduced in advance inorder for consumption. Based on the results of preliminary study the produce of rubber seed extract was easily precipitate. This causes the quality of rubber seeds extract less apppropriate. Addition of stabilizer was needed, one of them is carrageenan to produce rubber seed extract which is not easy to precipitate. Selection of kappa carrageenan as a stabilizer based on several things, the kappa carrageenan high stability at neutral pH. Therefore it is necessary to investigate the effect of varying the amount of material extraction and concentration by addition amount of stabilizer in the produce of rubber seed extract received by consumers. The study consisted of two stages, firstly is preliminary study to eliminate HCN in rubber seeds, produce rubber seed extract with variation amount of water and stabilizer concentration, and also characterization of rubber seed extract. The experimental design in this study using RAL with two factors and three replications. Factor “A” that is the amount of material extractors (1: 8; 1:10; 1:12) and Factor “B” concentrations of stabilizer (carrageenan) that is 0.1%, 0.15% and 0.2%, so that the combined treatment obtained 9 (A1B1, A1B2, A1B3, A2B1, A2B12, A2B3, A3B1, A3B2, A3B3).The data obtained were processed in the form of test data of physical and organoleptic properties obtained from the study will be analyzed using analysis of variance (ANOVA) to determine the difference then continued using the test DMRT (Duncan's Multiple Range Test) at test level 5%. To find the best parameters using test effectiveness, while data on chemical parameters include the levels of protein and fat processed descriptively and presented in graphic. The results showed that the variation of the amount of water extraction and the ratio of the addition of stabilizers (carrageenan) significantly affect the color value (organoleptic), color (physical test), viscosity and total solids. However, it is not significantly different with the organoleptic properties of flavor, taste, viscosity, and overall. The best formula based on the results of testing the effectiveness of sensory values contained in A1B1 treatment (rubber seed with varying amounts of water extractors (1:8) and carrageenan concentration of 0.1%) is the best treatment to the value preferences of color, viscocity, total solids (physical test) 63,58; 31,1: 3,68, protein and fat content (cemical test) 2,32% and 1,97%, organoleptic color, flavor, aroma, viscosity and overall 3,68; 2.96; 3.24; 3.20; 3.32 (bit like to like).