Cahyono, Moh.Andi (2014) Pengaruh Proporsi Santan Cair dan Lama Waktu Pemanasan Bumbu Akhir Terhadap Sifat Fisiko Kimia dan Organoleptik Bumbu Gado-gado Instan. Sarjana thesis, Universitas Brawijaya.
Abstract
Gado-gado merupakan makanan tradisional Indonesia yang populer, yang dibuat dengan mencampur sayuran rebus dengan irisan telur, tahu, tempe, dan bumbu kacang (bumbu gado-gado). Proses pembuatan Gado-gado membutuhkan waktu lama, terutama dalam mempersiapkan bumbunya. Untuk mengatasi masalah bumbu gado-gado instan dapat diusulkan. Bumbu Gado-gado mengandung kacang sangrai, santan, gula aren dan rempah-rempah. Informasi tentang konsentrasi yang ditambahkan dalam bumbu gado-gado sangat terbatas. Penambahan santan dapat mempengaruhi pada total mikroba. Cara mengurangi jumlah mikroba tersebut diperlukan waktu pemanasan yang tepat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor pertama adalah perlakuan proporsi santan cair terdiri dari 3 level (0%, 5% dan 10%). Faktor kedua adalah lama waktu pemanasan terdiri dari 3 level (2,5 menit, 5 menit dan 7,5 menit). Data dianalisa dengan menggunakan ANOVA kemudian dilanjut dengan uji BNT taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan proporsi santan cair dan lama waktu pemanasan memberikan pengaruh nyata terhadap viskositas, tekstur, kecepatan mencampur, kecerahan (L), kemerahan (a*), kekuningan (b*), kadar air, Aw, kadar dan kadar lemak. Interaksi dua faktor terjadi pada parameter organoleptik yaitu rasa dan warna. Perlakuan terbaik adalah pada proporsi santan 5% dan lama pemanasan 5 menit. Produk ini memiliki kadar air sebesar 11,68%, Aw 0,67, kadar lemak 25,34%, angka peroksida 7,62 meq/kg, tekstur 10,57 N, kecerahan (L) 29,50, kemerahan (a*) 6,00, kekuningan (b*) 7,23, kecepatan mencampur 8,19 gram/menit, viskositas 395,00 cP dan Total Plate Count 500 log CFU/ml, nilai kesukaan rasa 4,05, aroma 3,75 dan warna 3,75.
English Abstract
A Gado-gado was a popular Indonesian traditional food made by mix up boiled vegetables with slice of egg, tofu, tempe, and peanut sauce (gado-gado sauce). The process of making Gado-gado needs time especially in preparing the sauce. To solve the problem an instan gado-gado-gado sauce may be proposed. Gado-gado sauce contains roasted peanut, coconut milk, palm sugar and spices. Information about concentration added in gado-gado sauce is very limited. Addition coconut milk may affect on ntotal microbes. The reduce number of microbes, it is needed a propor heating time. This research used a factorial randomized block design with two factors. The first factors was the amount of coconut milk treatments that consisted of three levels (0%, 5% and 10%). The second factors was the heating time which consisted of three levels (2.5 minutes, 5 minutes, and 7.5 minutes). The data were analyzed by using ANOVA and LSD test level 5%. The result of the research indicated that the amount of coconut milk treatments and the times needed to heat gives the significant effect on viscosity, texture, mix velocity, lightness (L), water, Aw, and fat. A significant interaction between two factors happened on sensory characteristic such as taste and colour. The best treatment was addition at coconut milk 5% and heating time of 5 minutes. The product was characterized by water 11.68%, Aw 0.67, fat 25.34%, peroxide 7.62 meq/kg, texture 10.57 N, lightness 29,50, red (a*) 6,00, yellow (b*) 7,23, mix velocity 8.19 gram/minutes, viscosity 395.00 cP and Total Plate Count 500 log CFU/ml, the value of favourite taste 4,05, aroma 3.75 and colour 3,75.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/418/051406448 |
| 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 07:24 |
| Last Modified: | 09 Nov 2021 05:57 |
| URI: | http://repository.ub.ac.id/id/eprint/149827 |
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