Pemanfaatan kulit ari kedelai dalam pembuatan nata lembaran dengan pewarna sari bunga telang (Clitoria ternatea L.) = The utilization of soybean hull waste in the making of nata slices with butterfly pea (Clitoria ternatea L.) essence colouring

Kurniawan, Christine Joannita (2023) Pemanfaatan kulit ari kedelai dalam pembuatan nata lembaran dengan pewarna sari bunga telang (Clitoria ternatea L.) = The utilization of soybean hull waste in the making of nata slices with butterfly pea (Clitoria ternatea L.) essence colouring. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Konsumsi tempe di Indonesia sangat tinggi sehingga kulit ari kedelai limbah olahan tempe meningkat setiap tahunnnya mencapai 420 ribu ton, namun hanya dimanfaatkan sebagai pakan ternak. Nata de Soya adalah lapisan polisakarida ekstraseluler (selulosa) yang dihasilkan oleh Acetobacter xylinum dari proses fermentasi gula. Tujuan dari penelitian adalah memanfaatkan kulit ari kedelai dalam pembuatan Nata de Soya lembaran dengan penambahan sari bunga telang sebagai sumber warna dan antioksidan, menentukan konsentrasi kulit ari kedelai (11,07, 12,68, 14,24%) dan konsentrasi gula (5,54, 7,25, 8,90%) yang terbaik, serta menentukan konsentrasi sari bunga telang terbaik (0, 2, 4, 6%). Hasil penelitian menunjukkan konsentrasi limbah dan gula terbaik pada penelitian ini adalah 11,07% limbah dan 8,90% gula, menghasilkan nata lembaran dengan ketebalan (0,4425 ± 0,044 cm), pH akhir media (3,4950 ± 0,021), TAT (22,4595 ± 0,294 mg/L), total gula (0,0149 ± 0,001 %), serat pangan total (3,7743 ± 0,770%), dan kadar selulosa (4,2343 ± 0,023%). Konsentrasi bunga telang terbaik pada penelitian ini adalah 6%, yang menghasilkan Nata Le Teso dengan aktivitas antioksidan (1,0372 ± 0,067mM), kadar antosianin (5,1851 ± 0,050 mg/L), lightness (39,738 ± 0,486), hue angle (305,5056 ± 0,399 ‘blue purple’), dan chroma value (33,4012 ± 0,4285). Karakteristik uji sensori Nata Le Teso dengan 6% konsentrasi sari bunga telang menghasilkan intensitas rasa "agak manis" (4,84 ± 0,916), rasa "agak tidak berasa langu" (4,97 ± 1,052), rasa "agak tidak berasa asing" (4,68 ± 1,165), aroma "agak tidak beraroma langu" (4,97 ± 1,052), aroma "agak tidak beraroma asing" (4,89 ± 1,158), dan warna "ungu kebiruan" (5,61 ± 0,547). Pada uji hedonik didapatkan hasil tingkat kesukaan terhadap keseluruhan Nata Le Teso dengan 6% sari bunga telang yakni "agak suka” (5,79 ± 0,843). / The consumption of tempeh in Indonesia is so high that the soybean hull wastes from processed tempeh increase every year reaching 420 thousand tons, but is only used as animal feed. Nata de Soya is a layer of extracellular polysaccharide (cellulose) produced by Acetobacter xylinum from the process fermentation. The objective of the study was to utilize soybean hulls in the manufacture of Nata de Soya slices with the addition of butterfly pea flower juice as a source of color and antioxidants, determine the best concentration of soybean hulls (11.07, 12.68, 14.24%) and sugar concentration (5.54, 7.25, 8.90%), and determine the best concentration of butterfly pea flower juice (0, 2, 4, 6%). The results showed that the best concentration of waste and sugar in this study was 11.07% waste and 8.90% sugar, producing nata sheets with thickness (0.4425 ± 0.044 cm), final pH of the media (3.4950 ± 0.021), TAT (22.4595 ± 0.294 mg/L), total sugar (0.0149 ± 0.001%), total dietary fiber (3.7743 ± 0.770%), and cellulose content (4.2343 ± 0.023%). The best concentration of telang flower in this study was 6%, which produced Nata Le Teso with antioxidant activity (1.0372 ± 0.067mM), anthocyanin content (5.1851 ± 0.050 mg/L), lightness (39.738 ± 0.486), hue angle (305.5056 ± 0.399 'blue purple'), and chroma value (33.4012 ± 0.4285). The sensory test characteristics of Nata Le Teso with 6% concentration of telang flower essence resulted in a taste intensity of "slightly sweet" (4.84 ± 0.916), a taste of "slightly mild" (4.97 ± 1.052), taste "slightly no foreign taste" (4.68 ± 1.165), aroma "slightly no languorous aroma" (4.97 ± 1.052), aroma "slightly no foreign aroma" (4.89 ± 1.158), and color "bluish purple" (5.61 ± 0.547). In the hedonic test, the result of the level of liking for the whole Nata Le Teso with 6% telang flower juice was "rather like" (5.79 ± 0.843).

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