Pengaruh Perbandingan Bubur Genjer dengan Labu Jipang dan Jumlah Glukosa Terhadap Mutu Vegetable Leather

Abstract

The objective of this research was to find out the effect of ratio of mush yellow velvetleaf with chayote and amount of glucose on the quality of vegetable leather. This research was condected in June – July 2016 in the Laboratory of chemical analyzes of foodstuffs, Agriculture Faculty, North Sumatera University , Medan, using Completely Randomized Design (CRD) with two factors, i.e. ratio of mush yellow velvetleaf with chayote (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) and amount of glucose (K) (5%, 10%, 15%, 20%). The results showed that the ratio of mush yellow velvetleaf with chayote had highly significant effect on water content, ash content, total glucose, color index, fiber content, and hedonic value of color, had significant effect on total soluble solid (TSS) and consumer acceptance. The amount of glucose had highly significant effect on water content, ash content, total soluble solid (TSS), and total glucose, had significant effect on hedonic value of color. The interaction of ratio of mush yellow velvetleaf with chayote and amount of glucose had highly significant effect on water content.

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur genjer dengan labu jipang dan jumlah glukosa terhadap mutu vegetable leather. Penelitian ini dilakukan pada bulan Juni – Juli 2016 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan, menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur genjer dengan labu jipang (P) (80%:20%; 60%:40%; 40%:60%; 20%:80%) dan jumlah glukosa (K) (5%; 10%; 15%; 20%). Parameter yang dianalisa adalah kadar air, kadar abu, nilai pH, total soluble solid (TSS), total glukosa, indeks warna, kadar serat, nilai organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur genjer dengan labu jipang memberikan pengaruh berbeda sangant nyata terhadap kadar air, kadar abu, total glukosa, indeks warna, kadar serat, dan nilai organoleptik hedonik warna, memberi pengaruh berbeda nyata terhadap total soluble solid (TSS) dan penerimaan konsumen. Jumlah glukosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid (TSS), dan total glukosa, memberikan pengharuh berbeda nyata terhadap organoleptik hedonik warna. Interaksi perbandingan bubur genjer dengan labu jipang dan jumlah glukosa memberikan pengaruh sangat nyata terhadap kadar air.