AZIZI, MUHAMMAD QOWIYYUL (2022) PENGARUH PERBEDAAN KONSENTRASI PEWARNA ALAMI UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP KARAKTERISTIK TERASI UDANG REBON (Acetes sp.) (22t490). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Muhammad Qowiyyul Azizi. 26060118120018. Pengaruh Perbedaan Konsentrasi
Pewarna Alami Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Karakteristik Terasi
Udang Rebon (Acetes sp.). Sumardianto dan Lukita Purnamayati.
Terasi adalah hasil fermentasi udang atau ikan dengan penambahan garam dan
bahan tambahan lainnya. Penggunaan pewarna sintetis pada terasi masih sering
dilakukan. Penambahan pewarna sintetis sangat berbahaya karena dapat
memberikan efek buruk bagi kesehatan. Salah satu cara adalah dengan penambahan
pewarna alami sebagai pengganti pewarna sintetis. Pewarna alami yang digunakan
yaitu adalah ubi jalar ungu (Ipomoea batatas L.) Ubi jalar mengandung zat warna
antosianin yang dapat memberikan warna ungu dan merah. Tujuan dari penelitian
ini adalah untuk mengetahui pengaruh pewarna alami ubi jalar ungu terhadap
karakteristik terasi udang rebon. Penelitian ini bersifat experimental laboratories
dengan model Rancangan Acak Lengkap (RAL). Data parametrik dianalisis dengan
uji sidik ragam (ANOVA) dan Beda Nyata Jujur (BNJ) sedangkan data non
parametrik dianalisis dengan Kruskal Wallis dan Mann Whitney. Penelitian
dilakukan menjadi dua tahap. Pembuatan ekstrak zat warna ubi jalar ungu.
Pembuatan terasi dengan penambahan konsentrasi pewarna ubi jalar ungu.
Parameter yang diujikan adalah kadar air, kadar garam, derajat keasaman (pH),
warna dan organoleptik. Hasil penelitian menunjukkan bahwa penambahan
konsentrasi pewarna alami ubi jalar ungu yang berbeda memberikan pengaruh yang
berbeda nyata (P<0,05) terhadap nilai kadar air, kadar garam, derajat keasaman
(pH), warna dan organoleptik. Nilai kadar air terasi udang berkisar antara 23,38-
38,71%. Kadar garam terasi udang berkisar antara 11,53-14,85%. pH terasi udang
berkisar antara 7,35-7,80%. Terasi dengan penambahan konsentrasi pewarna ubi
jalar ungu 30% menghasilkan karakteristik terasi terbaik dalam penelitian ini
karena memiliki nilai warna merah tertinggi dan memperbaiki kenampakan terasi.
Kata kunci : udang rebon, terasi, ubi jalar ungu, antosianin, warna

ABSTRACT
Muhammad Qowiyyul Azizi. 26060118120018. The Effect of Differences in
Concentration of Natural Coloring Purple Sweet Potato (Ipomoea batatas L.) on
the Characteristics of Shrimp Taste (Acetes sp.). Sumardianto dan Lukita
Purnamayati.
Terasi is the result of fermenting shrimp or fish with the addition of salt and other
additives. The use of synthetic dyes in shrimp paste is still often done. The addition
of synthetic dyes is very dangerous because it can have a bad effect on health. One
way is by adding natural dyes instead of synthetic dyes. The natural dye used is
purple sweet potato (Ipomoea batatas L.). Sweet potato contains anthocyanin dyes
that can give purple and red colors. The purpose of this study was to determine the
effect of natural purple sweet potato dye on the characteristics of rebon shrimp
paste. This research is an experimental laboratory with a completely randomized
design (CRD) model. Parametric data were analyzed by means of variance test
(ANOVA) and Honest Significant Difference (BNJ), while non-parametric data
were analyzed by Kruskal Wallis and Mann Whitney. The research was conducted
in two stages. Manufacture of purple sweet potato dye extract. Making shrimp paste
with the addition of purple sweet potato dye concentration. Parameters tested were
water content, salt content, acidity (pH), color and organoleptic. The results
showed that the addition of different concentrations of purple sweet potato natural
dye had a significantly different effect (P<0.05) on the water content, salt content,
acidity (pH), color and organoleptic values. The value of the water content of
shrimp paste ranged from 23.38-38.71%. The salt content of shrimp paste ranged
from 11.53-14.85%. The pH of shrimp paste ranged from 7.35-7.80%. The shrimp
paste with the addition of 30% purple sweet potato dye concentration produced the
best shrimp paste characteristics in this study because it had the highest red color
value and improved the appearance of the shrimp paste.
Keywords: rebon shrimp, shrimp paste, purple sweet potato, anthocyanin, color

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