Pengaruh Perbandingan Daun Pandan dengan Gula Aren dan Konsentrasi Gum Arab terhadap Mutu Bandrek Instan

Abstract

AGUS SURANTO : The Effect of Pandan Leaf and Palm Sugar Composition and Gum Arab Concentration on the Quality of Instant Bandrek. Supervised by Ir. Setyohadi, MSc and Ir. Ismed Suhaidi, M.Si. This research was conducted to find the effect of pandan leaf and palm sugar composition and gum arab concentration on the quality of instant bandrek. This research was performed in July-September 2010 at the Laboratory of Biochemistry, Agriculture Faculty, North Sumatera University, Medan, using factorial completely randomized design with two factors, the composition of pandan leaf and palm sugar (K) (4:96%), (6:94%), (8:92%), and (10:90%) and gum arab (C) concentration 0,02 %, 0,04 %, 0,06 %, and 0,08 %. Parameters analysed were moisture content, ash content, solubility, total soluble solid (0Brix), total solid (%), height of precipitate, and organoleptic values (colour, flavour, pandan flavour, and taste). The result showed that the composition of pandan leaf and palm sugar gave highly significant different effect on all parameters. Gum arab concentration gave highly significant different effect on moisture content, ash content, solubility, total soluble solid (0Brix), height of precipitate, and no significant different effect on total solid (%), and organoleptic values (colour, flavour, pandan flavour, and taste). The combination of pandan leaf and palm sugar composition and gum arab concentration gave significantly different effect on the height of precipitate. The composition of pandan leaf and palm sugar 10:90% and gum arab concentration 0,08% gave the best quality of instant bandrek.