Sarastuti, Mawar (2014) Pengaruh Pengovenan Bumbu Segar Dan Lama Pemanasan Bumbu Akhir Terhadap Sifat-Sifat Bumbu Rujak Cingur Instan Selama Penyimpanan. Sarjana thesis, Universitas Brawijaya.
Abstract
Rujak cingur adalahmakanan tradisional asli Indonesia yangsangat berpotensi untuk dikembangkan. Rujak cingur terdiri dari berbagai sayuran, tempe, tahu dsb. Semua bahan tersebut disajikan dengan siraman bumbu. Waktu yang dibutuhkan untuk pembuatan bumbu satu porsi rujak cingur cukup lama. Dari permasalahan tersebut muncul suatu tuntutan pemenuhan kebutuhan pangan yang disajikan dalam bentuk praktis sehingga tidak menghabiskan waktu lama dalam penyajiannya. Oleh karena itu perlu dilakukan suatu upaya yakni dengan membuat bumbu rujak cingur instan. Bumbu instan adalah bumbu yang hanya dengan menambahkan air saja pada saat penyajiannya. Pembuatan bumbu rujak cingur instan diperlukan inovasi proses pengolahan yang lebih tepat pada bumbu segar agar dapat meminimalisir kerusakan. Penerapan perlakuan pengovenan bumbu segar dan proses pemanasan bumbu akhir yang sesuai kemungkinan akan mempengaruhi sifat-sifat bumbu rujak cingur instan selama penyimpanan. Penelitian ini menggunakan metode RAK (Rancangan Acak Kelompok) dengan 2 faktor, yaitu perlakuan pengovenan bumbu segar (dengan pengovenan dan tanpa pengovenan) dan lama pemanasan bumbu akhir bumbu akhir (0, 1,5 dan 3 menit). Data dianalisa dengan ANOVA kemudian dilanjut dengan uji BNT taraf 5% serta uji organoleptik skala hedonik. Hasil penelitian menunjukkan bahwa perlakuan pengovenan bumbu segar memberikan pengaruh nyata pada kadar air, kadar lemak, angka peroksida, Total Plate Count (TPC), tekstur dan kecerahan. Lama pemanasan bumbu akhir berpengaruh nyata terhadap kadar air, Aw, angka peroksida, Total Plate Count (TPC), kecerahan dan, tekstur. Interaksi dua faktor berpengaruh nyata terhadap parameter rasa dan aroma. Perlakuan terbaik didapatkan pada perlakuan pengovenan bumbu segar dan lama pemanasan bumbu akhir 1,5 menit dengan kadar air 25,22%, Aw 0,72, kadar lemak 15,66%, angka peroksida 3,95 meq/kg, kekerasan 3,90 N, kecerahan 20,90, Total Plate Count 2,0x103CFU/g, nilai rasa 3,61, aroma 3,60, dan warna 3,56.
English Abstract
Rujak cingur is one of Indonesian traditional food that potentially can be expanded. Rujak cingur consists of some vegetables, soy bean cake, tofuand etc. All those materialsare served with special flavor. Usually it needs a long time to make that special seasoning for rujak cingur. Nowadays consumers need the more practically made and served food, so it doesn’t take too long to serve the food. That’s why it necessaries to make an alternative like developing an instant seasoning. Instant seasoning is seasoning which only needs to pour water when the seasoning is served. In the making of rujak cingur instant seasoning, it necessaries to apply a suitable innovation on food processing in treatment for the fresh seasoning in order to minimize the damage. By suitable heating treatment using oven for the fresh seasoning and suitable heating for the mixed seasoning possibly would give influences to the characteristics of rujak cingur instant flavor during storage.This research used Factorial Randomized Block Design with 2 factorials, oven heating for the fresh seasoning (with and without heating) and heating time for mixed flavor (0; 1,5 and 3 minutes). Data were analyzed using ANOVA thencontinued by LSD and DMRT 5%. The results show that treatment oven heating for the fresh flavor (with and without heating) gives significant effect on water content, fat content, peroxide, Total Plate Count (TPC), texture and brightness. Heating time gives significant effect on water content, Aw, peroxide number, Total Plate Count (TPC), brightness and texture. There is a significant interaction between two factors on taste and aroma parameters. The best treatment is oven heating for the fresh seasoning and heating time for mixed seasoning in 1,5 minutes. The product characterized by water content 25,22%, Aw 0,72; fat content 15,66%; peroxide 3,95 meq/kg, texture 3,90 N; brightness 20,90, Total Plate Count 2,0x103CFU/g. Taste value 3,61; aroma value 3,60; color value 3,56 and the product chategories as like.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/156/051402886 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 26 May 2014 14:25 |
| Last Modified: | 22 Oct 2021 06:31 |
| URI: | http://repository.ub.ac.id/id/eprint/149541 |
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