LAMA WAKTU PEMANASAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI LUMPIA BASAH KEMAS NON VAKUM SELAMA PENYIMPANAN SUHU RUANG SKRIPSI Disusun Oleh : KHILMATUS SAADAH D.131.15.0074 PROGRAM STUDI S-1 TEKNOLOGI HASIL PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS SEMARANG 2020 i ABSTRACT Khilmatus Saadah. D.131.15.0074. 2020. Length of Heating Time for Physical, Chemical, and Sensory Characteristics of Non-Vacuum Packed Wet Spring Lumps During Room Temperature Storage. Mentor: Adi Sampurno and Antonia Nani Cahyanti. His study aims to determine the effect of heating duration on physical, chemical and sensory properties in non vacuum spring lumps during room temperature storage. The result of this study are expected to provide information to the public, especially producers of wet spring lumps. The experimental design used is a Completely Randomized Design (CRD) with 4 treatments each treatment repeated 5 times as follows: P1 (without heating), P2 (5 minutes heating), P3 (10 minutes heating) and P4 (heating 15 minute). The data obtained were analyzed using ANOVA, and if there were differences due to treatment continued with Duncan Multiple Range Test (DMRT). Based on the results of the analysis of variance showed that the treatment of differences in heating time significantly affected the texture at 0 and 2 days observations, and significantly affected the texture preference at 2 days observation. But the treatment of the difference in heating time did not significantly affect the water content of observation 0, 2, and 4 days, the water holding capacity of observation 0, 2, and 4 days, the texture of the observation 4 days, and the texture preferences of the observation 0 and 4 days. The longer the heating time in wet spring lumps indicate that the water content has increased, the water holding capacity has decreased, the texture has decreased, and the texture preference has increased. Keywords: Heating, spring lumps, sensory, texture, water content, water holding capacity. vi KATA PENGANTAR Alhamdulillah puji syukur penulis panjatkan kehadirat Allah atas rahmat, nikmat dan karuniaNya sehingga dapat menyelesaian Skripsi dengan judul : “Lama Waktu Pemanasan Terhadap Sifat Fisik, Kimia, dan Sensori Lumpia Basah Kemas Non Vakum Selama Penyimpanan Suhu Ruang”. Skripsi ini diajukan untuk melengkapi persyaratan dalam rangka memperoleh gelar sarjana S-1 pada Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Semarang. Penulisan skripsi ini tidak terlepas dari bantuan, saran dan petunjuk dari berbagai pihak. Pada kesempatan ini saya ingin menyampaikan ucapan terima kasih yang sebesar-besarnya kepada : 1. Dr. Ir. Haslina, M.Si, selaku Dekan Fakultas Teknologi Pertanian Universitas Semarang. 2. Ir. Dewi Larasati, M.Si., Penguji sekaligus Wakil Dekan Fakultas Teknologi Pertanian atas nasehat bimbingan, perhatian dan yang memberikan koreksi- koreksi, pembenaran hasil penelitian sehingga dapat terselesaikan dengan baik. 3. Ir. Sri haryati, M.Si, selaku Ketua Jurusan Teknologi Hasil Pertanian Universitas Semarang. 4. Ir. Adi Sampurno, M.Si sebagai Pembimbing I yang selalu menyediakan waktu untuk membimbing dengan penuh kesabaran hingga penulisan skripsi ini selesai. vii 5. Antonia Nani Cahyanti, S.Si, M.Si sebagai Pembimbing II yang juga selalu meyediakan waktu untuk membimbing, mengoreksi dan pengarahan sampai selesai penulisan skripsi ini. 6. Bapak, Ibu, dan kakak-kakak saya, yang mengirimkan semangat, doa kepada saya sehingga di berikan kelancaran dan kesehatan. 7. Teman-teman satu tim lumpia maupun tahu bakso khususnya purwati, dida, saiful, sutiko, yazid, heri, hendra, okky dan lisan. 8. Teman-teman FTP angkatan 2015 khususnya tiara, vicky, tante nency, sirochma, ivonne dan wulan. 9. Semua pihak yang telah membantu dalam menyelesaikan penelitian dan skripsi. Penulis menyadari bahwa skripsi ini masih jauh dari kesempurnaan, maka dengan kerendahan hati penulis mohon saran dan kritik yang membangun dari pembaca. Semoga skripsi ini bermanfaat bagi semuanya. Semarang, 07 Maret 2020 Penulis viii DAFTAR ISI HALAMAN JUDUL ....................................................................................... i HALAMAN PENGESAHAN I .................................................................... ii HALAMAN PENGESAHAN II .................................................................. iii SURAT PERNYATAAN KEASLIAN SKRIPSI ......................................... iv ABSTRAK ..................................................................................................... v ABSTRACT .................................................................................................. vi KATA PENGANTAR ................................................................................ vii DAFTAR ISI ................................................................................................ ix DAFTAR GAMBAR .................................................................................... xi DAFTAR TABEL ........................................................................................ xii DAFTAR LAMPIRAN ............................................................................... xiii BAB I PENDAHULUAN ............................................................................. 1 A. Latar Belakang ...................................................................................... 1 B. Rumusan Masalah ................................................................................. 2 C. Tujuan ................................................................................................... 3 D. Manfaat ................................................................................................. 3 E. Variabel Penelitian ................................................................................ 3 F. Hipotesis ............................................................................................... 3 BAB II TINJAUAN PUSTAKA .................................................................. 4 A. Lumpia .................................................................................................. 4 B. Pengemasan ............................................................................................ 6 C. Penyimpanan .......................................................................................... 7 D. Pemanasan ............................................................................................... 8 E. Analisis Sifat Fisik ................................................................................. 9 F. Analisis Kimia ...................................................................................... 11 G. Analisis Sensori ................................................................................... 12 BAB III METODE PENELITIAN ............................................................. 14 A. Tempat Dan Waktu Penelitian ............................................................ 14 B. Alat Dan Bahan ................................................................................... 14 ix C. Prosedur Penelitian ............................................................................. 14 D. Rancangan Percobaan .......................................................................... 18 E. Parameter Penelitian ........................................................................... 18 F. Analisis Data ....................................................................................... 21 BAB IV HASIL DAN PEMBAHASAN .................................................... 23 A. Hasil Analisis Proksimat ....................................................................... 23 B. Hasil Analisis Kimia ............................................................................. 24 C. Hasil Analisis Sifat Fisik ...................................................................... 29 D. Uji Sensori Tekstur ............................................................................... 37 BAB V PENUTUP ..................................................................................... 42 A. Kesimpulan ........................................................................................... 42 B. Saran ..................................................................................................... 42 DAFTAR PUSTAKA ................................................................................ 43 LAMPIRAN ............................................................................................... 47 x DAFTAR GAMBAR Gambar Halaman 1. Diagram alir proses pembuatan isian (rebung) ............................................... 15 2. Diagram alir proses pembuatan isian (telur) ................................................... 16 3. Diagram alir proses pembuatan lumpia basah ................................................ 17 4. Diagram alir proses pembuatan lumpia basah kemas non vakum .................. 18 5. Grafik kadar air lumpia ................................................................................... 25 6. Grafik kadar air lumpia ................................................................................... 26 7. Grafik kadar air lumpia ................................................................................... 28 8. Grafik daya ikat air lumpia ............................................................................. 29 9. Grafik daya ikat air lumpia ............................................................................. 31 10. Grafik daya ikat air lumpia ............................................................................