NURAFIFAH, DIYAH AYU (2022) ANALISIS KADAR TANIN DENGAN PERBEDAAN SUMBER ADSORBEN PADA PEREBUSAN TERHADAP TEPUNG MANGROVE DARI BUAH LINDUR (Bruguiera gymnorrhiza) (22T335). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Diyah Ayu Nurafifah. 26060118120022. Analisis Kadar Tanin dengan
Perbedaan Sumber Adsorben pada Perebusan terhadap Tepung Mangrove dari
Buah Lindur (Bruguiera Gymnorrhiza). (Sumardianto dan Apri Dwi Anggo).
Buah lindur (Bruguiera gymnorrhiza) adalah salah satu buah tumbuhan
mangrove yang umumnya dikenal sebagai bakau daun besar. Buah lindur
(Bruguiera gymnorrhiza) memiliki peluang untuk dieksplorasi menjadi bahan
pangan alternatif karena mengandung karbohidrat yang tinggi sehingga dapat
diolah menjadi tepung. Buah lindur mengandung zat antinutrisi, yaitu tanin
sehingga kadarnya harus diturunkan terlebih dahulu sebelum diolah supaya aman
untuk dikonsumsi. Tujuan penelitian ini adalah untuk mengetahui p engaruh
perbedaan sumber adsorben pada perebusan terhadap tepung mangrove dan
adsorben terbaik pada perebusan dalam mendapatkan kualitas tepung mangrove.
Penelitian ini dilaksanakan secara eksperimental laboratories dengan Rancangan
Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dengan 3 kali pengulangan
yaitu perbedaan absorban: kontrol, abu gosok, arang dan abu sekam padi. Data
dianalisis menggunakan software SPSS. Data nilai kadar tanin, kadar amilosa,
kadar amilopektin, kadar serat kasar dan kadar air dianalisis dengan uji ANOVA
dilanjutkan dengan uji BNJ sedangkan nilai hedonik menggunakan uji Kruskal
Wallis dan uji lanjut Mann-Whitney. Hasil penelitian menunjukkan bahwa
perbedaan sumber adsorben pada perebusan terhadap tepung mangrove
berpengaruh nyata (P<5%) terhadap uji kadar tanin, kadar amilosa, kadar
amilopektin, serat kasar dan kadar air. Perlakuan abu gosok merupakan perlakuan
terbaik karena memberikan hasil kadar tanin rendah yaitu 1,10% atau jika
dikonversikan kedalam syarat bahan pangan yang ditetapkan ADI (Acceptable
Daily Intake) maka diperoleh 6,16 mg/kg berat badan/hari. Hasil yang diperoleh
dari kadar amilosa yaitu 14,69%, kadar amilopektin 59,95%, serat kasar 13,62%,
kadar air 7,03%, dan rata-rata hasil uji hedonik yaitu 6,71<µ< 7,33.
Kata kunci: abu gosok, adsorben, buah lindur, tanin, tepung mangrove

ABSTRACT
Diyah Ayu Nurafifah. 26060118120022. Analysis of Tannin Levels with
Differences in Adsorbent Sources in Boiling of Mangrove Flour from Lindur
(Bruguiera Gymnorrhiza). (Sumardianto and Apri Dwi Anggo).
“Lindur” (Bruguiera gymnorrhiza) is one of the fruits of mangrove plants
which is commonly known as large leaf mangrove. “Lindur” (Bruguiera
gymnorrhiza) has the opportunity to be explored as an alternative food ingredient
due to its high carbohydrates content so that it can be processed into flour.
“Lindur” contains anti-nutritional substances, namely tannins, so the levels must
be lowered before being processed so that it is safe for consumption. The purpose
of this study was to determine the effect of different sources of adsorbent on
boiling mangrove flour and the best adsorbent on boiling in obtaining the quality
of mangrove flour. This research was carried out in an experimental laboratory
with a completely randomized design (CRD) consisting of 4 treatments with 3
repetitions, namely differences in absorbance: control, rubbing ash, charcoal and
rice husk ash. Data were analyzed using SPSS software. Data on the value of
tannin, amylose, amylopektint, crude fiber and moisture content were analyzed by
ANOVA test followed by BNJ test while hedonic values using Kruskal Wallis test
and Mann-Whitney further test. The results showed that the different sources of
adsorbent on boiling of mangrove flour had a significant effect (P<5%) on the
tannin, amylose, amylopektin, crude fiber and water content. Rub ash treatment is
the best treatment because it gives a low tannin content of 1,10% or if it is
converted into food requirements set by ADI (Acceptable Daily Intake) then it is
obtained 6,16 mg/kg body weight/day. The results obtained from amylose content
are 14,69%, amylopektin content is 59,95%, crude fiber is 13,62%, water content
is 7,03%, and the average hedonic test result is 6,71<µ< 7,33 .
Keywords: adsorbent, lindur, mangrove flour, rubbing ash, tannins

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