Pengaruh Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Sifat Fisikokimia Dan Organoleptik Manisan Kering Terung Ungu (Solanum melongena, L.)

Anisa, Mutiara and Emanauli, Emanauli and Oktaria, Fera (2023) Pengaruh Lama Perendaman Dalam Larutan Kapur Sirih Terhadap Sifat Fisikokimia Dan Organoleptik Manisan Kering Terung Ungu (Solanum melongena, L.). S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK ─ Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam larutan kapur sirih terhadap sifat fisikokimia dan organoleptik manisan kering terung ungu dan mendapatkan lama perendaman dalam larutan kapur sirih yang tepat terhadap sifat fisikokimia dan organoleptik manisan kering terung ungu. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan perlakuan lama perendaman dalam larutan kapur sirih terdiri dari 4 perlakuan (tanpa perendaman (kontrol), 2, 4 dan 6 jam) dan 5 ulangan sehingga diperoleh 20 satuan percobaan. Hasil penelitian menunjukkan bahwa lama perendaman dalam larutan kapur sirih berpengaruh sangat nyata terhadap tekstur, kadar air, kadar abu, tekstur, aroma, rasa dan penerimaan keseluruhan. Lama perendaman dalam larutan kapur sirih dengan sifat fisikokimia dan organoleptik manisan kering terung ungu terbaik terdapat pada perlakuan lama perendaman 4 jam dengan tesktur 635,07 gf, kadar air 11,45%, kadar abu 1,48%, tekstur 3,60 (keras), rasa 4,00 (suka) dan penerimaan keseluruhan 3,60 (suka). ABSTRACT─ This study was conducted to determine the effect of soaking time in a whiting lime solution on the physicochemical and organoleptic properties of dried purple eggplant sweets and to determine the appropriate length of soaking in a whiting lime solution on the physicochemical and organoleptic properties of dried purple eggplant sweets. This research used a completely randomized design (CRD) with long immersion treatment in whiting solution consisting of 4 treatments (without immersion (control), 2, 4 and 6 hours) and 5 replications to obtain 20 experimental units. The research results showed that the length of soaking in the whiting solution had a very significant effect on the texture, water content, ash content, texture, aroma, taste and overall acceptability. The duration of soaking in the whiting solution with the best physicochemical and organoleptic properties of dried purple eggplant sweets was found in the soaking treatment of 4 hours with a texture of 635,07 gf, water content of 11.45%, ash content of 1,48%, texture of 3.60 (hard), taste 4,00 (like) and overall acceptance 3.60 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Soaking Time, Kalsium Hidroksida, Dried Candied Purple Eggplant
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	ANISA
Date Deposited:	15 Jan 2024 08:24
Last Modified:	27 Jun 2024 02:22
URI:	https://repository.unja.ac.id/id/eprint/60434

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