Alami, Ericha Nurvia and STP., MP., Ph.D, Erni Sofia Murtini and M.App.Sc, Dr. Ir. Sudarminto Setyo Yuwono (2022) Optimasi Proses Pembuatan Bawang Merah Bubuk (Allium cepa L.) Tiga Varietas Unggulan Jawa Timur dengan Perlakuan Perendaman, Penambahan Bahan Pengisi dan Anticaking. Magister thesis, Universitas Brawijaya.
Abstract
Pengolahan menjadi bubuk merupakan salah satu alternatif pengawetan yang dapat memperpanjang umur simpan bawang merah, selain itu juga menawarkan produk bumbu masakan yang praktis digunakan. Mengingat bervariasinya varietas unggul bawang merah yang dilepas oleh BPTP Jawa Timur dan belum semua termanfaatkan sehingga diperlukan pemilihan varietas yang sesuai untuk dijadikan bawang merah bubuk. Permasalahan yang sering ditemui pada bawang merah bubuk adalah warnanya yang cenderung kecoklatan dan mudah mengalami penggumpalan karena bersifat higroskopis sehingga diperlukan larutan perendam serta anticaking pada saat proses pembuatan. Pembuatan bawang merah bubuk juga terkendala oleh rendahnya rendemen, kurang stabilnya warna dan citarasa saat penyimpanan sehingga diperlukan bahan pengisi sekaligus penstabil yang sesuai. Tujuan dari penelitian ini adalah untuk mendapatkan varietas bawang merah dan jenis larutan perendam terbaik serta memperoleh perbandingan bahan pengisi dan anticaking yang optimal sehingga dihasilkan bawang merah bubuk yang berkualitas baik. Pada penelitian ini sebelum dilakukan penelitian Tahap 1 dan 2 dilakukan penelitian karakterisasi terhadap bahan baku meliputi fisik, kimia (proksimat dan identifikasi senyawa volatil) sebelum dan setelah diolah menjadi bawang merah bubuk. Penelitian terdiri dari 2 tahap. Penelitian Tahap 1 bertujuan untuk mendapatkan varietas dan jenis larutan perendam terbaik berdasarkan dari penilaian uji organoleptik kesukaan terhadap warna, aroma dan rasa. Penelitian menggunakan Rancangan Acak Kelompok (RAK) 2 faktor yaitu varietas bawang merah (biru lancor, super philip, rubaru) dan jenis larutan perendam (garam, asam askorbat, asam sitrat) dengan 3 kali pengulangan. Parameter pengamatan meliputi kadar air, rendemen, aw, tingkat higroskopisitas, warna bubuk dan uji organoleptik (warna, aroma dan rasa). Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute Zeleny dan metode SMART (simple multi attribute rating technique). Bawang merah segar dan bawang merah bubuk tanpa perlakuan dilakukan uji senyawa volatil menggunakan SPME-GCMS. Perlakuan terbaik tahap 1 akan digunakan dalam penelitian tahap 2. Penelitian Tahap 2 bertujuan untuk mendapatkan perbandingan bahan pengisi dengan anticaking yang optimum. Metode yang digunakan yaitu Respon Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD). Variabel bebas terdiri dari bahan pengisi (5, 10, 15, dan 20 %), anticaking (0,25, 0,5; 0,75 dan 1 %). Respon yang diamati adalah laju higroskopisitas, dan kadar air. Kemudian produk dilakukan uji penerimaan konsumen meliputi warna, aroma, rasa, tekstur secara deskriptif dan kesukaan. Hasil dari karakteristik bahan baku terhadap identifikasi senyawa volatil yaitu GCMS dapat mendeteksi jumlah senyawa volatil pada bawang merah segar sebanyak 114 senyawa varietas biru lancor, 112 (super philip) dan 106 (rubaru). Bawang merah bubuk tanpa perlakuan terdeteksi mengandung senyawa volatil lebih banyak yaitu 197 (biru lancor), 187 (super philip), dan 172 senyawa (rubaru). Hasil penelitian Tahap 1 menunjukkan bahwa faktor jenis varietas, faktor jenis larutan perendam memberikan pengaruh yang nyata (P<0,05) terhadap kadar air, rendemen, aw, dan higroskopisitas. namun tidak ada interaksi antara kedua faktor. Faktor jenis varietas dan larutan perendam atau interaksi antara kedua faktor memberikan pengaruh nyata (P<0,05) terhadap uji organoleptik warna dan aroma. Namun tidak memberikan pengaruh nyata (P>0,05) terhadap uji organoleptik rasa. Bawang merah bubuk perlakuan terbaik dihasilkan dari varietas biru lancor dengan jenis larutan perendam asam sitrat, dengan nilai kesukaan panelis terhadap warna adalah 8,00 (sangat suka), aroma 6,83 (cukup suka), rasa 6,30 (agak suka), kadar air 3,17%, rendemen 6,81%, tingkat higroskopisitas 3,41%, aw 0,35, warna bubuk L* 73,53 , a* 11,73 , b* 4,87 (merah keabu-abuan). Hasil penelitian Tahap 2 menunjukkan konsentrasi bahan pengisi maltodekstrin dan anticaking trikalsium fosfat yang optimal adalah 20,00 % dan 1,00 % dengan nilai kadar air 4,18 %, laju higroskopisitas 2,04x10-4 gram/ menit, desirability 0,924. Hasil uji penerimaan konsumen menyatakan bahwa sebesar 95,50 % responden tertarik terhadap produk bawang merah bubuk dan produk tersebut sangat diperlukan setiap saat supaya lebih praktis. Responden rata-rata tertarik terhadap warna dan tekstur dari produk bawang merah bubuk.
English Abstract
Processing into powder is an alternative preservative that can extend the shelf life of shallots, but it also offers practical cooking seasoning products. Given the variety of superior varieties of shallots released by BPTP East Java and not all of them have been utilized, it is necessary to select the appropriate variety to make shallot powder. The problem that is often found in powdered shallots is that they tend to be brown in color and easily agglomerate due to their hygroscopic nature, so soaking and anti-caking solutions are needed during the manufacturing process. The production of powdered shallots is also constrained by low yields, lack of stability in color and taste during storage, so appropriate fillers and stabilizers are needed. The purpose of this study was to obtain the best varieties of shallots and the type of soaking solution as well as to obtain the optimal ratio of fillers and anti-caking agents to produce good quality shallot powder. In this study, prior to the Stage 1 and 2 studies, a characterization study was carried out on raw materials including physical, chemical (proximate and identification of volatile compounds) before and after being processed into shallot powder. The research consists of 2 stages. Stage 1 research aims to obtain the best varieties and types of soaking solutions based on the preference of organoleptic tests for color, aroma and taste. The study used a randomized block design (RBD) with 2 factors, namely shallot varieties (biru lancor, super philip, rubaru) and the type of soaking solution (salt, ascorbic acid, citric acid) with 3 repetitions. Parameters observed included moisture content, yield, aw, hygroscopicity, powder color and organoleptic tests (color, aroma and taste). Selection of the best treatment using the Multiple Attribute Zeleny method and the SMART method (simple multi attribute rating technique). Fresh shallots and powdered shallots without treatment were tested for volatile compounds using the SPME-GCMS. Stage 1 best treatment will be used in Stage 2 research. Stage 2 research aims to obtain the optimum ratio of fillers to anticaking agents. The method used is Response Surface Methodology (RSM) with Central Composite Design (CCD). The independent variables consisted of fillers (5, 10, 15 and 20%), anticaking agents (0.25, 0.5; 0.75 and 1%). The observed responses were the rate of hygroscopicity and moisture content. Then the product is tested for consumer acceptance including color, aroma, taste, texture descriptively and preferences. The results of the characteristics of raw materials on the identification of volatile compounds, namely GCMS can detect the amount of volatile compounds in fresh shallots as many as 114 compounds of biru lancor varieties, 112 (super philip) and 106 (rubaru). Shallot powder without treatment was detected to contain more volatile compounds, namely 197 (biru lancor), 187 (super philip), and 172 compounds (rubaru). The results of the Stage 1 study showed that the varieties type factor, the soaking solution type factor had a significant effect (P<0.05) on moisture content, yield, aw, and hygroscopicity. But there was no interaction between the two factors. Varieties and soaking solutions or the interaction between the two factors had a significant effect (P<0.05) on color and aroma organoleptic tests. However, it did not have a significant effect (P>0.05) on the organoleptic taste test. The best treated shallots powders was produced from the biru lancor varieties, the type of citric acid soaking solution, with the panelist's preference value for color being 8.00 (very like), aroma 6.83 (fairly like), taste 6.30 (rather like), content water 3.17%, yield 6.81%, hygroscopicity level 3.41%, aw 0.35, powder color L* 73.53 , a* 11.73 , b* 4.87 (red-gray). The results of the Stage 2 study showed that the optimal concentrations of maltodextrin and tricalcium phosphate as fillers were 20.00% and 1.00% with a moisture content value of 4.18%, a hygroscopicity rate of 2.04x10-4 gram/minute, desirability of 0.924. The results of the consumer acceptance test stated that 95.50% of respondents were interested in powdered shallot products and these products were needed at all times to make them more practical. Respondents on average are interested in the color and texture of powdered shallot products.
Item Type: | Thesis (Magister) |
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Identification Number: | 0423100006 |
Uncontrolled Keywords: | Bawang merah bubuk, varietas, larutan perendam, bahan pengisi, anticaking, Shallot powder, varieties, soaking solution, filler, anticaking agent |
Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
Depositing User: | soegeng sugeng |
Date Deposited: | 17 May 2023 01:31 |
Last Modified: | 17 May 2023 01:31 |
URI: | http://repository.ub.ac.id/id/eprint/199727 |
Text (DALAM MASA EMBARGO)
Ericha Nurvia Alami.pdf Restricted to Registered users only until 31 December 2025. Download (2MB) |
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