PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KUALITAS BUBUK CABAI MERAH (Capsicum annuum L.)

., Komariah (2023) PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KUALITAS BUBUK CABAI MERAH (Capsicum annuum L.). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Abstrak ‒ Penelitian ini dilakukan untuk mengetahui pengeruh penambahan maltodekstrin yang berbeda terhadap kualitas bubuk cabai merah yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan yaitu penambahan maltodekstrin pada cabai merah (5%, 10%, 15%, 20%, 25%) dengan 3 kali pengulangan sehingga diperoleh 15 satuan percobaan. Hasil penelitian menunjukkan penambahan maltodekstrin pada bubuk cabai merah yang dihasilkan memberikan pengaruh yang berbeda nyata terhadap karakteristik wana, kadar air, rendemen, kadar vitamin C, dan sifat organoleptik. Penambahan maltodekstrin 10% memberikan kualitas bubuk cabai merah yang tepat berdasarkan dengan tingkat kecerahan L (51,71), a* (25,73), b* (31,1), kadar air (9,73%), rendemen (16,30%), vitamin C (225,28 mg/100 g). Untuk pengujian organoleptik pada penambahan maltodekstrin 10% memberikan nilai warna 3,08 (lebih cerah dari R), rasa 4,48 (agak lebih pedas dari R), dan aroma 5,88 (sama khas cabainya dengan R). Kata Kunci : Bubuk Cabai Merah; Cabai Merah; Maltodekstrin ABSTRACT ‒ This research was conducted to determine the effect of different additions of maltodextrin on the quality of the red chili powder produced. The study used a completely randomized design (CRD) method with 5 treatment levels, namely the addition of maltodextrin to red chili (5%, 10%, 15%, 20%, 25%) with 3 repetitions so it can be obtain 15 experimental units. The results showed that the addition of maltodextrin to the red chili powder produced had a significantly different effect on the color characteristics, moisture content, yield, vitamin C content, and organoleptic properties. The addition of 10% maltodextrin gave the right quality of red chili powder based on the brightness level L (51,71), a* (25,73), b* (31,1), water content (9,73%), yield (16,30%), vitamin C (225,28 mg/100 g). For organoleptic testing, the addition of 10% maltodextrin gave a color value of 3,08 (brighter than R), taste 4,48 (slightly spicier than R), and scent of 588 (same typical chili as R). Keywords : Maltodextrin; Red Chili; Red Chili Powder

Type:	Thesis (S1)
Uncontrolled Keywords:	Bubuk Cabai Merah; Cabai Merah; Maltodekstrin
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	KOMARIAH
Date Deposited:	14 Mar 2023 06:30
Last Modified:	14 Mar 2023 06:30
URI:	https://repository.unja.ac.id/id/eprint/45923

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