Pengaruh Tingkat Kematangan dan Lama Pengeringan Terhadap Mutu Asam Potong Gelugur (Garcinia atroviridis)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan dan lama pengeringan asam gelugur (Garcinia atroviridis) terhadap mutu asam potong dan untuk menghasilkan asam potong yang dapat diterima. Penelitian menggunakan rancangan acak lengkap dengan dua faktor, yaitu asam gelugur dengan tingkat kematangan (K) : (mentah, setengah matang, dan matang) dan lama pengeringan (L) : (12 jam, 13 jam, 14 jam). Parameter yang diamati adalah kadar air, kadar abu, total asam, total padatan terlarut, kadar vitamin C, pH, indeks warna (ohue), susut bobot, dan nilai hedonik aroma dan warna, serta pengujian antioksidan, kadar protein, kadar lemak, dan kadar serat pada perlakuan terbaik. Penelitian menunjukkan tingkat kematangan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total padatan terlarut, total asam,pH, susut bobot, dan indeks warna (ohue) produk asam potong. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, total padatan terlarut, dan total asam. Interaksi antara tingkat kematangan dan lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap kadar air asam potong. Asam gelugur dengan tingkat kematangan mentah (K1) dan lama pengeringan 12 jam (L1) akan menghasilkan asam potong dengan mutu terbaik menurut metode DeGarmo.

The aim of this study was to determine the effect of maturity level and duration of drying asam gelugur on the quality of the dried slices (Gacinia atroviridis) and to produce acceptable dried asam gelugur slices. This research used acompletely randomized design with two factors, i.e. maturity level of asam gelugur (K) : (unripe, half ripe, and ripe) and drying period (L) : (12, 13, and 14 hours). The parameters analyzed were moisture content, ash content, total acid, total soluble solid, vitamin C, pH, colourindex (ohue), weight loss, and hedonic values of flavor and colouras well as antoxidant test, protein content, fat content, fiber content for the best treatment. The results showed that the maturity level had a very significant effect on moisture content, ash content, vitamin C, total soluble solid, total acid, pH, weight loss, and colour index (ohue) of the dry products. Moreover, drying period also gave a very significant effect on moisture content, ash content, vitamin C, total soluble solid, and total acid. In the mean times, the interactions between maturity level and drying period had a very significant effect on moisture content of dry slices. Dry slices with unripe maturity level dan drying period of 12 hours produces the best quality of dry products according to the DeGarmo method.