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All Journal Fakultas Pertanian
Ola, Ramdan
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Published : 1 Documents

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Fakultas Pertanian Vol 6, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

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The reduction of formalin content in food is done in various ways, one of them is by using natural ingredients such as cassava leaf extract which contains saponin compounds. Saponin may bind formalin so that the content of dissolved formaldehyde in food is reduced. The purpose of this research was to know the concentration level of cassava leaf extract and soaking time in reducing the content of formalin in wet noodles (fresh noodles). This research used a Factorial Random Design (RAL). Factor B: The concentration of cassava leaf extract consisted of four levels (0%, 3%, 6%, 9%) and L factor: The immersion period consisted of three levels (15 minutes, 30 minutes, and 45 minutes). So it involved 12 treatments and each treatment was repeated two (2) times. So the sample of this study was as many as 24 experimental samples. The data obtained were then analyzed by Analysis of Variant (Anova) in order to know whether there was a difference between treatments. If there were any differences would be continued with BNT test. The chemical test parameters were formalin test (visual), pH test, and color test (L, a *, b *). From the three parameters of the test based on the count of the best treatment effectiveness index was found on concentration of 6% cassava leaf extract and 30 minutes immersion time with pH value 0,29, Color L 0,16, a * 0,11, b * 0,04. Pengurangan kadar formalin pada bahan pangan dilakukan dengan berbagai cara, salah satunya menggunakan bahan alami ekstrak daun singkong yang mengandung senyawa saponin. Saponin dapat mengikat formalin sehingga kadar formalin yang terlarut dalam bahan pangan berkurang. Tujuan dari penelitian ini yakni mengetahui tingkat konsentrasi ekstrak daun singkong dan lama perendaman dalam mereduksi kandungan formalin pada mie basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor B : Konsentrasi ekstrak daun singkong terdiri dari 4 taraf (0%, 3%, 6%, 9%) dan faktor L : Lama perendaman terdiri dari 3 taraf yaitu (15 menit, 30 menit, dan 45 menit). Sehingga melibatkan 12 perlakuan dan masing-masing perlakuan diulang sebanyak dua (2) kali. Maka sampel penelitian ini sebanyak 24 sampel percobaan. Data yang diperoleh selanjutnya dianalisa dengan Analisis of Variant (Anova) dengan tujuan untuk mengetahui ada tidaknya perbedaan antara perlakuan, jika ada perbedaan akan dilanjutkan dengan uji BNT. Adapun parameter uji secara kimia yakni uji formalin (visual), uji pH, dan uji warna (L, a*, b*). Dari ketiga parameter uji tersebut berdasarkan hitungan indeks efektivitas perlakuan terbaik terdapat pada (konsentrasi ekstrak daun singkong 6% dan lama perendaman 30 menit) dengan nilai pH 0,29, Warna L 0,16, a* 0,11, b* 0,04.