Pengaruh Penambahan Tepung Umbi Suweg Terhadap Karakteristik Saus Cabai Merah

saputra, heru ardi (2024) Pengaruh Penambahan Tepung Umbi Suweg Terhadap Karakteristik Saus Cabai Merah. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan tepung umbi suweg terhadap karakteristik saus cabai merah dan untuk mendapatkan penambahan yang tepat dalam menghasilkan karakteristik yang terbaik. Penelitian ini dilaksanakan menggunakan metode Rancangan Acak Lengkap (RAL), dengan enam taraf perlakuan dan tiga kali ulangan, dengan perlakuan penambahan tepung umbi suweg (1 %,2%,3%,4%,5%,6%). Nilai kadar air diuji menggunakan oven, viskositas diuji menggunakan falling ball viscometer, total padatan terlarut diuji menggunakan refractometer brix, nilai pH diuji menggunakan pH meter, dan nilai sineresis diuji menggunakan refrigerator, serta nilai organoleptik (jamak, kekentalan, warna, aroma, hedonik) dilakukan dengan 25 panelis agak terlatih. Hasil penelitian menunjukan bahwa penambahan tepung umbi suweg sebanyak 4% adalah perlakuan terbaik dengan karakteristik terhadap nilai kadar air 76,56%, viskositas 8743,36 Cp, pH 3,94 (asam), total padatan terlarut 48,67°Brix, sineresis 0% ( tidak terjadi sineresis) dengan skor organoleptik warna 4,40 (Sama dengan R), aroma 4,20 (Sama khas dengan R), kekentalan 4,16 (sama kental dengan R), overall 5,04 (agak suka) This research was conducted to determine the effect of adding suweg flour on the characteristics of red chili sauce. This research was carried out using the Completely Randomized Design (RAL) method, with six treatment levels and three replications, with the addition of suweg flour (1%, 2%, 3%, 4%, 5%, 6%). Water content values were tested using an oven, viscosity was tested using a falling ball viscometer, dissolved solids total were tested using a brix refractometer, pH values were tested using a pH meter, and syneresis values were tested using a refrigerator, and organoleptic values (plurality, viscosity, color, aroma, hedonic) conducted with 25 moderately trained panelists. The results of the research showed that the addition of 4% suweg tuber flour was the best treatment with characteristics of a water content value of 76.56%, viscosity 8743.36 Cp, pH 3.94 (acid), total dissolved solids 48.67°Brix, syneresis 0 % (no syneresis) with an organoleptic score of color 4.40 (Same as R), aroma 4.20 (Same typical as R), viscosity 4.16 (same viscous as R), overall 5.04 (somewhat like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Cabai merah, Saus cabai merah, Tepung Umbi Suweg
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	SAPUTRA
Date Deposited:	21 Jun 2024 03:02
Last Modified:	21 Jun 2024 03:02
URI:	https://repository.unja.ac.id/id/eprint/65496

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