Formulasi Bubuk Bumbu Arsik Menggunakan Andaliman dengan Asam Gelugur dan Perbandingan Bahan Penstabil

Abstract

Penelitian ini dilakukan untuk mengetahui formulasi bubuk bumbu arsik yang tepat dengan menggunakan andaliman dan asam gelugur, dan perbandingan bahan penstabil. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian, Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor, yaitu perbandingan andaliman dan asam gelugur (A) (70%:30% ; 60%: 40% ; 50%:50%) dan perbandingan gum arab dan gelatin (E) (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). Hasil penelitian menunjukkan bahwa perbandingan andaliman dan asam gelugur (70% : 30%) dan perbandingan gum arab dan gelatin (0% : 100%) menghasilkan bubuk bumbu arsik dengan mutu terbaik, dengan kadar air 7,3236%, kadar abu 7,3164%, kadar protein 1,0469%, kadar lemak 6,4834%, kadar serat 3,2019%, nilai pH 3,9430, total asam 0,5796, daya larut 69,7804%, nilai warna 71,1659, total mikroba 3,2 x 105, nilai hedonik rasa 4,3, nilai hedonik warna 3,9, nilai skor warna 4,2, nilai hedonik aroma 3,9667, aktivitas antioksidan 52,69 μg/ml, dan kadar VRS (Volatil Reducing Substance) 75 mgrek/g.

This research was conducted to find the right formulation of instant arsik powder by using andaliman and asam gelugor, and ratio of stabilizer. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of andaliman and asam gelugor (A) : (70%:30% ; 60%: 40% ; 50%:50%) and ratio of arabic gum and gelatine (E) : (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%). The results showed instant arsik powder that had the best quality was at ratio of andaliman and asam gelugor of (70% : 30%) and ratio of arabic gum and gelatine of (0% : 100%), with water content 7,3236%, ash content 7,3164%, protein content 1,0469%, fat content 6,4834%, fiber content 3,2019%, value of pH 3,9430, total acid 0,5796, solubility 69,7804%, value of colour 71,1659, total microbial 3,2 x 105, the hedonic value of taste 4,3, the hedonic value of colour 3,9, the score value of colour 4,2, and the hedonic value of aroma 3,9. Antioxidant activity 52,69 μg/ml and VRS (volatile reducing substance) 75 mgrek/g.