Pengaruh Perbandingan Pati Talas dengan Pati Kentang dan Jumlah Air Adonan Terhdadap Mutu Pacar Cina

Abstract

Pembuatan pacar cina biasanya menggunakan tapioka atau pati sagu. Di Indonesia, talas dan kentang berpotensi sebagai sumber pati yang besar, tetapi komersialisasi kedua pati ini untuk alternatif produk pangan masih sangat sedikit. Untuk mengatasi hal tersebut perlu dilakukan penelitian untuk memperoleh formula pacar cina dengan perbandingan pati talas, pati kentang dan jumlah air adonan yang memiliki mutu dan penerimaan panelis terbaik. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan pati talas dengan pati kentang (P) ; (80%:20%, 60%:40%, 40%:60%, dan 20%:80%) dan jumlah air adonan (A) ; (45%, 55%, dan 65%). Perbandingan pati talas dengan pati kentang memberikan pengaruh berbeda sangat nyata terhadap kadar pati, kadar amilosa, kadar amilopektin, dan nilai skor tekstur. Jumlah air adonan memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Komposisi produk pacar cina terbaik adalah perlakuan P3A3 yaitu perbandingan pati talas dengan pati kentang 40%:60% dan jumlah air adonan 65%.

Pearl sago is usually made from tapioca or sago starch. In Indonesia, taro and potato are a potentially great source of starch, but commercialization of the two starch as an alternative food is still a bit. The study was aimed to get pearl sago formula with ratio of taro starch and potato starch and total of dough water which had the best quality and acceptance of panelists. The research was using completely randomized design with two factors i.e the ratio of taro starch and potato starch (P) ; (80%:20%, 60%:40%, 40%:60%, and 20%:80%) and total of dough water (A) ; (45%, 55%, and 65%). The ratio of taro starch and potato starch had highly significant effect on starch content, amylose content, amylopectin content, and texture score value. The total of dough water had highly significant effect on moisture content and ash content. The best rehydration pearl sago was P3A3 which was the ratio of taro starch and potato starch of 40%:60% and the total of dough water of 65%.