PENGARUH PENAMBAHAN PENYEDAP RASA KOMERSIAL TERHADAP SIFAT ORGANOLEPTIK DAN NILAI GIZI KONJI AMPAS KELAPA

Mohamad Haider, Ansharullah Ansharullah, Abdu Rahman Baco

Abstract


ABSTRACT

                This study aimed to determine the effect of commercial flavoring addition on the organoleptic value and proximate test of coconut pulp konji products. This study used a Completely Randomized Design (CRD), with one factor of commercial flavorings addition (H), namely the treatment of H0 (0g), H1 (5g), H2 (10g), H3 (15g), and H4 (20g). Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level (α = 0.05). The addition of commercial flavorings had a very significant effect (p <0.05) on the parameters of aroma, taste, texture, and color (p <0.05). The best result of the organoleptic assessment was the H1 treatment (5 g commercial flavoring addition) with average scores of color, aroma, taste, and texture reached 3.99 (like), 4.15 (like), 4.02 (like), and 4.05 (like), respectively. Proximate analysis results show that the sample had 35.54% water, 23.95% crude fiber, 10.46% protein, and 31.83% fat. The addition of commercial flavorings affects the taste because commercial flavorings are able to create savory flavors when added to food products. Moreover, commercial flavorings can change colors, create aromas and improve textures because glutamic acid is soluble in water.

 

Keywords: konji, coconut pulp, commercial flavoring.

 

ABSTRAK

   

 


Penelitian ini bertujuan untuk menentukan pengaruh penambahan penyedap rasa komersial terhadap nilai organoleptik dan uji proksimat produk konji ampas kelapa. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu penambahan penyedap rasa komersial (H) yaitu perlakuan H0 (0%), H1 (5g), H2 (10g), H3 (15g) dan H4 (20g). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan penyedap rasa komersial berpengaruh sangat nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan warna (p<0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan H1 (penambahan penyedap rasa komersial 5 g) dengan skor penilaian Warna 3.99 (suka), aroma 4.15 (suka), rasa 4.02 (suka), dan tekstur 4,05 (suka), dengan nilai analisis proksimat meliputi analisis kadar air sebesar 35,54%, analisis kadar serat kasar sebesar 23,95%., analisis kadar protein sebesar 10.46% dan analisis kadar lemak sebesar 31.83%. Penambahan penyedap rasa komersial berpengaruh terhadap rasa karena penyedap rasa komersial mampu menciptakan rasa gurih saat ditambahkan dalam produk pangan selain itu penyedap rasa komersial mampu mengubah warna, menciptakan aroma dan memperbaiki tekstur karena asam glutamat mampu larut dalam air.

Kata kunci: konji, ampas kelapa, penyedap rasa komersial.


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