Efektivitas Sari Lidah Buaya dan Sari Lemon dalam Mereduksi Formalin pada Tahu Sumedang

Abstract

This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin. The study used factorial randomized design with two factors. The first factor was ratio of concentration of aloe vera and lemon juices 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80 %, 0%:100% ) and the second factor was immersion time (30, 60, and 90 minutes). was employed. Non-factorial design was treated during 0, 3, 6, and 9 days. The parameters analyzed was formalin content, water content, protein content, total microbe, texture test, pH test, brightness, colour index, and organoleptics (colour, aroma, and texture). The result showed that ratio of aloe vera and lemon juices had significant effect on formalin content, water content, protein content, total microbe, texture test, pH test, brightness, colour index, and organoleptics (colour, aroma, and texture). The immersion time had significant effect on formalin content, water content, total microbe, texture test. The sample possessing the highest potential in decreasing formalin was tested regarding storage period. The result showed that the ratio of aloe vera and lemon juices and immersion time had the significant effects on formalin content, protein content, and total microbe. The best treatment in reducing formalin was the 100% aloe vera juice with the 90-minutes. The sample was subsequently stored for 3, 6, and 9 days. The parameters analyzed was total microbe, protein content, test texture, brightness, index colour, and pH test. The highest of total microbe and proteint content obtained on control tofu. The highest of texture test and brightness obtained of tofu formalined, while the highest of index colour and test pH obtained of treatment aloe vera juices 100% with immersion time 90 minutes.

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman sari (lidah buaya dan lemon) dalam mereduksi formalin pada tahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor I adalah perbandingan konsentrasi sari (lidah buaya dan lemon) (100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80%, 0%:100%) dan Faktor II adalah lama perendaman (30, 60, dan 90 menit). Rancangan Acak Lengkap (RAL) nonfaktorial adalah lama penyimpanan (0, 3, 6, dan 9 hari). Parameter yang dianalisa adalah kadar formalin, kadar air, kadar protein, total mikroba, uji tekstur, uji pH, kecerahan, indeks warna, dan uji organoleptik (warna, aroma, dan tekstur). Hasil penelitian menunjukkan bahwa perbandingan sari (lidah buaya dan lemon) memberikan perbedaan nyata terhadap kadar formalin, kadar air, kadar protein, total mikroba, uji tekstur, uji pH, kecerahan, indeks warna, dan uji organoleptik (warna, aroma, dan tekstur). Lama perendaman memberikan perbedaan nyata terhadap kadar formalin, kadar air, kadar protein, total mikroba, dan uji tekstur. Interaksi antara keduanya memberikan perbedaan nyata terhadap kadar formalin, kadar protein, dan total mikroba. Sampel yang menurunkan kadar formalin tertinggi, yaitu sari lidah buaya 100% dengan lama perendaman 90 menit, dilakukan penyimpanan selama 3, 6, dan 9 hari. Parameter yang dianalisa adalah total mikroba, kadar protein, uji tekstur, kecerahan, indeks warna, dan uji pH. Total mikroba dan kadar protein tertinggi diperoleh pada tahu kontrol. Uji tekstur, kecerahan tertinggi diperoleh pada tahu berformalin, sedangkan indeks warna dan nilai pH tertinggi diperoleh pada perlakuan sari lidah buaya 100% dengan lama perendaman 90 menit.