PEMANFAATAN LIMBAH PANGAN KULIT JERUK LEMON (Citrus limon L.) BAGIAN ALBEDO SEBAGAI BAHAN PEMBUATAN SOSIS MENGANDUNG SERAT

IRENA KARTIN, - (2021) PEMANFAATAN LIMBAH PANGAN KULIT JERUK LEMON (Citrus limon L.) BAGIAN ALBEDO SEBAGAI BAHAN PEMBUATAN SOSIS MENGANDUNG SERAT. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Selama ini, angka produksi buah jeruk lemon di Indonesia terus mengalami peningkatan. Tingginya jumlah produksi dan permintaan pasar terhadap buah jeruk lemon untuk dikonsumsi rumah tangga maupun industri menjadikan kulit jeruk lemon sebagai salah satu limbah yang banyak ditemukan di lingkungan, yaitu sebesar 40-50% dari total bobot buah. Kulit jeruk lemon diketahui mengandung karbohidrat, serat, protein dan lemak sehingga bisa dimanfaatkan sebagai bahan baku pembuatan produk pangan fungsional. Selain itu, beberapa peneliti juga menyebutkan bahwa kulit jeruk memiliki sifat fungsional yang bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk membuat pangan fungsional yang tinggi serat berupa produk sosis dari limbah kulit jeruk lemon (Citrus Limon L) dengan mengetahui konsentrasi kulit jeruk lemon yang ditambahkan dalam formula sosis dan mengetahui kandungan serat dari produk sosis yang dibuat. Hasil penelitian yang telah dilakukan, kulit jeruk lemon bagian albeto dapat dijadikan jadikan sosis yang layak dikonsumsi sebagai makanan tambahan dengan keunggulan memiliki kadar serat yang cukup tinggi. Hasil analisis kandungan zat gizi dari sosis daging dengan penambahan kulit jeruk lemon bagian albedo yaitu: kadar lemak pada sosis albedo matang 4,8%, dan sosis albedo mentah 9,2%. Kadar serat pada sosis albedo matang 1,3%, dan sosis albedo mentah 4,3%, Kadar protein pada sosis albedo matang 15,62%, dan sosis albedo mentah 15.36%. Kadar karbohidrat pada sosis albedo matang 65,35%, dan sosis albedo mentah 60,23%. Hasil analisis proksimat dan uji hedonik menunjukkan bahwa sosis dengan penambahan kulit jeruk lemon bagian albedo memenuhi SNI 01-3820-1995 serta disukai oleh masyarakat. --- So far, the production of lemons in Indonesia continues to increase. The high amount of production and market demand for lemons for household and industrial consumption makes lemon peel as one of the wastes found in the environment, which is 40-50% of the total weight of the fruit. Lemon peel is known to contain carbohydrates, fiber, protein and fat so that it can be used as raw material for making functional food products. In addition, some researchers also mention that orange peel has functional properties that are beneficial for health. This study aims to make high-fiber frectional food in the form of sausage products from lemon peel waste (Citrus Limon L.) by knowing the concentration of lemon peel added in the sausage formula and knowing the fiber content of the sausage products made. The results of the research that have been carried out, lemon peel can be used as a sausage that is suitable, for consumption additional food with the advantage of having a fairly high fiber content. The results of the analysis of the nutritional content of meat sausage with the addition of lemon zest for the albedo portion were: fat content in cooked albedo sausage 4.8%, and row albedo sausage 9.2%. The fiber content in cooked albedo sausage was 1.3%, and raw albedo sausage was 4.39%. Protein content in cooked albedo sausage was 15.623%, and raw albedo sausage was 15.36% Carbohydrate content in cooked albedo sansage was 65.35%, and raw albedo sausage was 60.23%. The results of the proximate analysis and hedonic test showed that the sausage with the addition of the albedo part of the lemon peel met SNI 01-3820-1995 and was liked by the public.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Kulit jeruk lemon, sosis, serat --- Lemon peel, sausage, fiber
Subjects:	Q Science > Q Science (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	07 Sep 2024 01:58
Last Modified:	07 Sep 2024 01:58
URI:	http://repository.stfi.ac.id/id/eprint/1150

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