Pengaruh Konsentrasi Pati Ubi Jalar pada Bahan Pelapis Edibel Terhadap Mutu Buah Salak Sidimpuan Terolah Minimal Selama Penyimpanan

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati ubi jalar ungu dan lama penyimpanan terhadap mutu salak terolah minimal yang dilapisi pelapis edibel. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu konsentrasi pati (P) : (2%, 3%, 4%, 5%, dan 6%) dan lama penyimpanan (L) : (2 hari, 4 hari, dan 6 hari). Parameter yang dianalisa adalah susut bobot, total asam, kadar vitamin C, total padatan terlarut, kadar tanin, total mikroba, organoleptik warna, rasa, aroma, dan skor tekstur. Hasil penelitian menunjukkan bahwa konsentrasi pati memberikan pengaruh berbeda sangat nyata terhadap susut bobot, total asam, kadar vitamin C, dan total padatan terlarut. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap susut bobot, total asam, kadar vitamin C, total padatan terlarut, total mikroba, organoleptik warna, rasa, aroma, dan skor tekstur. Interaksi konsentrasi pati dan lama penyimpanan memberikan pengaruh sangat nyata terhadap susut bobot, total padatan terlarut dan memberikan pengaruh nyata terhadap total asam dan kadar vitamin C. Pelapis edibel yang menghasilkan mutu buah salak terolah minimal terbaik adalah konsentrasi pati 5% dan lama penyimpanan 4 hari.

The objective of this research was to find out the effect of starch concentration and storage time on quality of minimally processed snake fruit coated with edible coating. Method used in this research was completely randomized design (CRD) with 2 factors, namely the concentration of starch (P) : (2%, 3%, 4%, 5%, and 6%) and storage time (L) : (2 days, 4 days, and 6 days). Parameters analyzed were weight loss, total acid, vitamin C content, total soluble solid, tanin content, total microorganism, organoleptic values of color, taste, flavor, and texture score. The results showed that the starch concentration had highly significant effect on weight loss, total acid, vitamine C content, and total soluble solid. Storage time had highly significant effect on weight loss, total acid, vitamine C content, total soluble solid, total microorganism, organoleptic values of color, taste, flavor and texture score. The interaction of two factors had highly significant effect on weight loss and total soluble solid and had significant effect on total acid and vitamine C content. The starch concentration of 5% with storage time 4 days could better protect the quality of minimally processed snake fruit.