Pengaruh Proporsi Gula Merah dan Kacang Tanah serta Penambahan Tepung Santan Terhadap Sifat Fisik, Kimia dan Organoleptik Bumbu Gado-gado Instan.

Agustina, Julia (2014) Pengaruh Proporsi Gula Merah dan Kacang Tanah serta Penambahan Tepung Santan Terhadap Sifat Fisik, Kimia dan Organoleptik Bumbu Gado-gado Instan. Sarjana thesis, Universitas Brawijaya.

Abstract

Gado-gado adalah campuran dari berbagai jenis sayuran rebus seperti kol, kacang panjang, selada, tauge, kentang, dan lain-lain yang disiram oleh saus kacang. Penyajiannya biasa dilengkapi dengan potongan telur rebus, bawang goreng, dan juga kerupuk. Biasanya gado-gado dimakan bersama lontong atau nasi. Kita bisa menemukan menu gado-gado mulai dari pinggir jalan, restoran, sampai hotel berbintang. Tujuan Penelitian ini adalah mengetahui proporsi gula merah dan kacang tanah serta penambahan tepung santan yang tepat pada pembuatan bumbu gado-gado instan untuk mendapatkan cita rasa yang sesuai dengan selera masyarakat. Selain itu, penelitian ini juga bertujuan untuk mengetahui perubahan sifat fisiko kimia dan organoleptik yang terjadi pada bumbu gado-gado instan. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor I adalah penambahan tepung santan yang terdiri dari 3 level yaitu 0%, 7% dan 14%. Faktor II adalah proporsi gula merah dan kacang tanah yang terdiri dari 3 level yaitu 60:240, 105:195 dan 150:150. Masing-masing perlakuan diulang sebanyak 3 kali. Hasil pengamatan dianalisa dengan analisa keragaman (ANOVA). Apabila terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Ducan’s Multiple Range Test) taraf 5% dan bila tidak terdapat interaksi namun di salah satu perlakuan atau keduanya terdapat beda nyata, maka dilakukan uji beda BNT dengan taraf nyata 5%. Hasil penelitian menunjukkan bahwa proporsi gula merah dan kacang tanah serta penambahan tepung santan memberikan pengaruh nyata (α = 0.05) terhadap kadar air, Aw, kadar lemak, rendemen, tekstur kecepatan mencampur, viskositas, kecerahan (L), kemerahan (a+) dan kekuningan (b+). Interaksi antara keduanya berpengaruh nyata terhadap organoleptik rasa, aroma dan warna. Perlakuan terbaik bumbu gado-gado instan parameter organoleptik rasa pada perlakuan proporsi gula merah dan kacang tanah 150 : 150 dan penambahan tepung santan 5 %. Nilai perlakuan terbaik sebagai berikut : kadar air 15.64 %, Aw 0.56, kadar lemak 6.32 %, rendemen 103.37 %, tekstur 3.33 N, Kecepatan Larut 0.14 gram/menit, viskositas 1523 cP, kecerahan (L) 35.17, kemerahan (a+) 11.27, kekuningan (b+) 15.80, peroksida 7.12 meq/kg dan TPC 19 x 104 koloni/gram dengan rasa (organoleptik) 3.85 (suka), aroma (organoleptik) 3,75 (suka) dan warna (organoleptik) 3.55 (suka).

English Abstract

Gado-gado is a mixture of different kinds of boiled vegetables such as cabbage, beans, lettuce, bean sprouts, potatoes, and others were smothered by gado-gado sauce. The presentation is completed with a piece of boiled egg, fried onions, and crackers. Usually gado-gado is eaten with rice cake or rice. Gadogado menu can be found yranging from roadside restaurant, to star hotels. The purpose of this research was to determine the best proportion of palm sugar and peanut and the addition of coconut milk powder on making a instant gado-gado sauce. In addition, purpose of this research was to know the changes in the physico chemical and sensory characteristics that occur in an instant gadogado sauce. The research method used was a factorial randomized block design (FRBD) with two factors. The first factor was the addition of coconut milk powder which consists of three levels, namely 0%, 5% and 10%. The second factor was the proportion of palm sugar and peanuts which consists of three levels, namely 60: 240, 105: 195 and 150: 150. Each treatment was repeated 3 times. The observations were analyzed with analysis of variance (ANOVA). Differences among treatments were determined by DMRT (Duncan’s Multiple Range Test) or LSD test at level of 5%. The results showed that the proportion of palm sugar and peanuts as well as the addition of coconut milk powder significantly affected (α = 0.05) on the moisture content, Aw, fat content, yield, texture speed mixing, viscosity, brightness (L), redness (a +) and yellowish (b +). The interaction between both factors significantly affected on the sensory flavor, odor and color. Based on sensory evaluation, the best treatment of instant gado-gado sauce was proportion of palm sugar and peanuts 150: 150 and the addition of coconut milk powder 5%. The sauce was characterized by moisture content 15.64%, Aw 0:56, fat content 6:32%, the yield of 103.37%, the texture of 3:33 N, Speed Late 12:14 gram / min, the viscosity of 1523 cP, brightness (L) 35.17, redness (a+) 11:27, yellowness (b+) 15.8, peroxide 7.12 meq/kg and TPC 19 x 104 colonies / gram with flavor (sensory) 3.85 (like), flavor (sensory) 3.75 (like) and color (sensory) 3:55 (like).

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2014/413/051406443
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 21 Oct 2014 06:53
Last Modified: 09 Nov 2021 04:32
URI: http://repository.ub.ac.id/id/eprint/149822
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