Pengaruh Perbandingan Tepung Umbi Porang dengan Tepung Ubi Jalar Oranye dan Jumlah Kuning Telur Terhadap Mutu Emulsi Salad Dressing

Abstract

The purpose of this research was to determine the effect of ratio ofporang tuber flour with orange sweet potato and the number of egg yolk against the quality of salad dressing emulsion. This study usedacompletely randomized design method with two factors, such as: ratio of porang tuber flour and orange sweet potato : 40%:60%, 50%:50%, 60%:40%, and70%:30%and amount of egg yolk: 2%, 3,5%, and4%. The results show that the mixture of the flours gave a very significant different effect onmoisture content, ash content,protein content, emulsion activity, emulsion stability, hedonic values of color, thickness, and overall acceptability. Similarly, the number of egg yolk had a very significant different effect onmoisture content,protein content, fat content, emulsion activity, emulsion stability, and hedonic color. Furthermore, interactions of the two factors had a very significant effect on emulsion activity and emulsion stability. The best quality based on the best overall acceptability value and the highest sensory characteristic was obtained from the combination of porang tuber flour and orange sweet potato flour 60%:40% with 3,5% egg yolk. The total value of microbialsalad dressing emulsion with the best quality is 6,96x103 CFU/g, which was still below the permitted maximum limit of 1x104 CFU/g by BPOM.

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung umbi porang dengantepung ubi jalar oranye dan jumlah kuning telur terhadap mutu emulsi salad dressing. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dua faktor yaitu perbandingan tepung umbi porang dengantepung ubi jalar oranye : 40%:60%, 50%:50%, 60%:40%, dan 70%:30%dan jumlah kuning telur : 2%, 3,5%, dan 4%. Hasil penelitian menunjukkan bahwa perbandingan tepung umbi porang dengantepung ubi jalar oranye memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, aktivitas emulsi, stabilitas emulsi, nilai hedonik warna, kekentalan, dan penerimaan umum. Jumlah kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air,kadar protein, kadar lemak, aktivitas emulsi, stabilitas emulsi, dan nilai hedonik warna. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap aktivitas emulsi dan stabilitas emulsi. Perlakuan terbaik diperoleh pada kombinasi perlakuan tepung umbi porang dan tepung ubi jalar oranye 60%:40% dengan jumlah kuning telur 3,5% berdasarkan penilaian umum terbaik dan sifat fisik tertinggi. Nilai total mikroba emulsi salad dressingdengan mutu terbaik adalah 6,96x103 CFU/g. Nilai total mikroba yang diperoleh masih di bawah batas maksimum cemaran mikroba yang diizinkan BPOM yakni sebesar 1x104 CFU/g