Optimasi Proses Pengolahan Minuman Biji Salak Merah (Salacca Sumatrana (Becc.) Mogea)

Abstract

The aim of this research was to find the optimization the process of processing red snakefruit seeds (salacca sumatrana (becc.) mogea). This research was an initial step to find the best process of red snekfruit seeds. The research was conducted in March 2017 – May 2017 in the Laboratory of Food Science And Technology Study Program , Faculty of Agriculture, USU, Medan, using a completely randomized design with two factors, i.e : roasting temperature (S): (1000C, 1200C, 1400C, 1800C) and roasting time (P): (1 hour, 2hour, 3 hour, 4 hour). This research has two stages, i.e : First stage was The Determination of Chemical Characteristics of Red Snakefruit Seed and second stage wasThe Determination of Optimum Temperature and Length of Roasting in Red Snakefruit Seed Processing. Parameters analyzed were phytocemical test, moisture content, ash content, protein content, fat content, tannin content, kamba density, acidity, solubility, organoleptic values of color, flavour, and taste (bitter and sour taste) of red snakefruit seed. The result showed that the roasting temperature had highly significant effect on moinsture content, ash content, protein content,kamba density, tannin content, organoleptic values of colour, flavour, bitter and sour taste of red snakefruit seed. The roasting time had highly significant effect on the moisture content, protein content, and organoleptic values of bitter taste of red snakefruit seed. Interaction of the two factors had highly significant effect on the moisture content, protein content, organoleptic value of flavor.

Tujuan dari penelitian ini adalah untuk menemukan optimasi proses pengolahan biji salak merah (salacca sumatrana (becc.) Mogea). Penelitian ini merupakan langkah awal untuk menemukan proses terbaik dari pengolahan biji salak merah. Penelitian ini dilakukan pada bulan Maret 2017 - Mei 2017 di Laboratorium Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, USU, Medan, menggunakan desain acak lengkap dengan dua faktor, yaitu: suhu penyangraian (S): (1000C, 1200C , 1400C, 1800C) dan waktu penyangraian (P): (1 jam, 2 jam, 3 jam, 4 jam). Penelitian ini memiliki dua tahap, yaitu: Tahap pertama adalah Penentuan Karakteristik Kimia Benih Salak Merah dan tahap kedua adalah Penentuan Suhu Optimal dan Lama Penyangraian dalam Pengolahan Biji Salak Merah. Parameter yang dianalisis adalah uji fitokimia, kadar air, kadar abu, kadar protein, kadar lemak, kadar tanin, densitas kamba, keasaman, daya larut, nilai organoleptik warna, rasa, dan rasa (rasa pahit dan masam) dari biji salak merah. Hasil penelitian menunjukkan bahwa suhu penyangraian berpengaruh sangat signifikan terhadap kadar air, kadar abu, kadar protein, densitas kamba, kadar tanin, nilai organoleptik warna, aroma, rasa pahit dan rasa masam. Waktu Penyangraian memiliki pengaruh yang sangat signifikan terhadap kadar air, kadar protein, dan nilai organoleptik rasa pahit dari biji salak merah. Interaksi kedua faktor tersebut berpengaruh sangat signifikan terhadap kadar air, kadar protein, nilai organoleptik rasa.