Kurniasari, Dyah Ayu (2014) Pengaruh Jenis Gula Merah dan Penambahan Bawang Putih (Allium sativum) Terhadap Sifat Fisiko Kimia dan Organoleptik Bumbu Rujak Manis Cepat Saji. Sarjana thesis, Universitas Brawijaya.
Abstract
Makanan tradisional di Indonesia sangat beragam, diantaranya rujak manis. Rujak manis merupakan olahan makanan yang terdiri dari buah-buahan serta irisan tahu sebagai pelengkap, dimana semua bahan tersebut disajikan dengan siraman bumbu. Bumbu rujak manis dipasaran memiliki rasa serta kualitas yang beraneka ragam. Perbedaan dalam bumbu, disebabkan karena penggunaan proporsi terutama bahan utama, yaitu gula merah yang tidak sama antara penjual satu dengan penjual lainnya. Selain rasa, diperlukan pula formulasi untuk membuat bumbu rujak manis yang gurih. Rasa gurih didapat dari bawang putih yang memiliki ciri khas yaitu aroma yang mampu memberikan rasa harum pada masakan. Adanya tuntutan konsumen terhadap makanan yang mudah didapat dan praktis untuk disajikan serta beraneka ragamnya rasa dari bumbu rujak manis dari berbagai gula merah. Perlu dilakukan penelitian untuk membuat inovasi baru yang cocok untuk pengembangan bumbu rujak manis yang gurih serta rasa manis yang pas dan dapat diterima masyarakat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor, dimana faktor pertama jenis gula merah terdiri dari Gula Kelapa dan Gula Aren dan faktor kedua penambahan bawang putih 2%, 4%, dan 6% dengan 3 kali ulangan. Data yang diperoleh dianalisa menggunakan ANOVA (Analysys of Variant) kemudian dilanjutkan uji BNT jika berpengaruh nyata atau DMRT jika terdapat interaksi dengan selang kepercayaan 5%. Data hasil uji organoleptik dianalisa menggunakan uji Hedonic Scale Scoring sedangkan untuk menentukan perlakuan terbaik menggunakan metode Zeleny. Bumbu rujak manis cepat saji perlakuan terbaik secara organoleptik diperoleh pada perlakuan jenis gula kelapa dan penambahan bawang putih 4%. Karakteristik bumbu rujak manis cepat saji terbaik yaitu kadar air sebesar 8,64%, Aw 0,64, kadar lemak sebesar 9,91%, tensile strenght 16,9 N, waktu hancur 67,33 detik, viskositas 11550 cP, kecerahan (L*) 38,83, kemerahan (a*) 16,37, kekuningan (b*) 22,07 dan Total Plate Count 800 cfu/g, peroksida 1,57 meq/kg, nilai kesukaan rasa 4,90*, aroma 4,55, dan warna 4,50
English Abstract
Traditional food in Indonesia is very diverse, one of them is, rujak manis. Rujak manis is a kind of fruit salad which served with sliced of tofu and sweet spicy seasoning. Rujak manis seasoning have very varied taste and quality due to the proportion of the main ingredient, brown sugar and peanuts. Beside the sweet taste, it is a must to formulate the flavour of the sauce. Garlic is one the sources of savoury taste which also gives odorous smell to the food. Because of the customers demand for having food that is easy to get and practical and the diverse brown sugar that is used for the sauce, a further research on developing the taste and the quality of rujak manis seasoning is surely needed. This research used Factorial Randomized Block Design (RBD) with two factors. The first factor was the kind of brown sugar, (coconut sugar and palm sugar) and the second factor was addition of garlic, (2%, 4%, and 6%). The research was executed three times replication. The data were analysed using ANOVA (Analaysis of Variant) at level of 95%. Post hoc test used LSD or DMRT at level of 95% confident. The data of sensory were obtained using Hedonic Scale Scoring while Zeleny method is used to determine the best treatment. The best instant rujak manis seasoning based on sensory parameters was obtained from treatment of coconut sugar and 4% addition of garlic. The product was characteristic used by water 8.64%, Aw 0.64, fat 9.91%, the tensile strenght 16.9 N, mixing time 67.33 seconds, viscosity 11550 cP, brightness (L) 38.83, redness (a*) 16.37, yellowish (b*) 22.07 and Total Plate Count 800 cfu/g, peroxide 1.57 meq/kg , the taste value of fondness 4.90*, aroma 4.55, and the colour is 4.50.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/178/051403278 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 19 Jun 2014 09:26 |
| Last Modified: | 11 Mar 2022 00:31 |
| URI: | http://repository.ub.ac.id/id/eprint/149564 |
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