Pengaruh Konsentrasi Natrium Metabisulfit dan Lama Perendaman terhadap Sifat Fisik, Kimia, dan Organoleptik Tepung Labu Kuning Madu (Cucurbita moschata Durch).

Simorangkir, Christine Nikita (2025) Pengaruh Konsentrasi Natrium Metabisulfit dan Lama Perendaman terhadap Sifat Fisik, Kimia, dan Organoleptik Tepung Labu Kuning Madu (Cucurbita moschata Durch). S1 thesis, UNIVERSITAS JAMBI.

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Official URL: https://repository.unja.ac.id/

Abstract

ABSTRAK - Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi natrium metabisulfit (Na₂S₂O₅) dan lama perendaman terhadap sifat fisik, kimia, dan organoleptik tepung labu kuning madu (Cucurbita moschata Durch). Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan dua faktor: konsentrasi natrium metabisulfit (0,1%, 0,2%, dan 0,3%) dan lama perendaman (30, 45, dan 60 menit), menghasilkan 9 kombinasi perlakuan yang masing-masing diulang tiga kali. Parameter yang diamati meliputi rendemen, warna (L*, a*, b*, ohue), kadar air, kadar abu, kadar β-karoten, serta uji organoleptik (aroma, warna, tekstur). Hasil penelitian menunjukkan bahwa konsentrasi natrium metabisulfit dan lama perendaman memberikan pengaruh nyata terhadap rendemen, warna, kadar air, kadar β-karoten, dan atribut organoleptik aroma, warna, dan tekstur. Terdapat interaksi antara konsentrasi natrium dan lama perendaman terhadap rendemen dan nilai warna *b. Konsentrasi terbaik adalah 0,3% dan lama perendaman 60 menit (A3L3) menghasilkan tepung dengan warna paling cerah, aroma khas labu, tekstur yang lebih halus, kadar air rendah (11,72%), dan kandungan β-karoten tinggi (1.819 µg/g). Namun, rendemen cenderung menurun seiring meningkatnya konsentrasi dan durasi perendaman karena larutnya komponen nutrisi selama proses.Berdasarkan penelitian ini, maka dalam pengolahan tepung labu kuning madu dapat menggunakan perlakuan pendahuluan menggunakan natrium metabisulfit dengan konsentrasi 0.3 % dan lama perendaman 60 menit. Kata Kunci: Kata Kunci : Cucurbita moschata, Natrium Metabisulfit, Perendaman, Tepung Labu Kuning, Betakaroten, Pencegahan Browning. ABSTRACT - This study aimed to investigate the effects of sodium metabisulfite concentration and soaking duration on the physical, chemical, and sensory properties of honey pumpkin flour. This study employed a completely randomized design (CRD) in a factorial arrangement with two factors: sodium metabisulfite concentration (0.1%, 0.2%, and 0.3%) and soaking duration (30, 45, and 60 minutes), resulting in 9 treatment combinations, each replicated three times. The observed parameters included yield, color (L*, a*, b*, hue), moisture content, ash content, β-carotene content, and organoleptic tests (aroma, color, and texture). The results showed that sodium metabisulfite concentration and soaking duration had significant effects on yield, color, moisture content, β-carotene content, and organoleptic attributes (aroma, color, and texture). An interaction effect between sodium metabisulfite concentration and soaking duration was observed on yield and b* color value. The optimal treatment was a concentration of 0.3% and a soaking duration of 60 minutes (A3L3), which produced flour with the brightest color, a characteristic pumpkin aroma, a finer texture, low moisture content (11.72%), and high β-carotene content (1,819 µg/g). However, the yield tended to decrease with increasing concentration and soaking duration due to the dissolution of nutritional components during the process. Based on this study, the production of honey pumpkin flour can utilize a pretreatment with 0.3% sodium metabisulfite and a soaking duration of 60 minutes. Keywords: Cucurbita moschata, sodium metabisulfite, soaking, pumpkin flour, β-carotene, browning inhibition

Type: Thesis (S1)
Uncontrolled Keywords: Cucurbita moschata, Natrium Metabisulfit, Perendaman, Tepung Labu Kuning, Betakaroten, Pencegahan Browning
Subjects: L Education > L Education (General)
Depositing User: SIMORANGKIR
Date Deposited: 15 Jul 2025 06:31
Last Modified: 15 Jul 2025 06:31
URI: https://repository.unja.ac.id/id/eprint/84343

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