PENGARUH LAMA DAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN KIMIA TEPUNG KULIT PISANG AMBON (Musa Acuminata Colla)

Sri Cahyani, tamrin tamrin, Hermanto Hermanto

Abstract


ABSTRACT

The purpose of this study was to study the effect of duration time and temperature on organoleptic characteristics, antioxidant activity and chemical content of Ambon banana peel flour. This study used a completely randomized design (CRD) of two factors. The first factor was the duration time of drying namely L1 (4 hours), L2 (5 hours) and L3 (6 hours). The second factor was the drying temperature namely S1 (500°C), S2 (600°C) and S3 (700°C). The results showed that the interaction treatment of duration time and temperature of drying had a very significant effect on organoleptic characteristics which included color and texture but was not significantly effect on taste and aroma. The selected treatment was obtained at 6 hours of drying time and drying temperature of 600°C (L3S2). The antioxidant activity of Ambon banana peel flour in the selected sample showed an IC50 value of 1093.33ppm (very weak). The water, ash and crude fiber contents of the L3S2 samples were 8.63%, 7.96% and 10.74%. The result showed that duration time and temperature of drying can be effected on organoleptic characteristics, antioxidant activity and chemical contents of ambon banana peel flour.

Keywords: Banana peel flour, Organoleptics, Antioxidant Activities, chemical content.

 

ABSTRAK

            Tujuan penelitian ini untuk mempelajari pengaruh lama dan suhu pengeringan terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon. Penelitian ini menggunakan Rancangan Acak  Lengkap  (RAL) dua faktor. Faktor pertama yaitu lama pengeringan L1 (4 jam), L2 (5 jam) dan L3 (6 jam). faktor kedua adalah suhu pengeringan S1 (500C), S2 (600C) dan S3 (700C). Hasil penelitian menunjukkan bahwa perlakuan interaksi lama pengeringan dan suhu pengeringan berpengaruh sangat nyata terhadap karakteristik organoleptik yang meliputi warna dan tekstur sedangkan tidak berpengaruh nyata terhadap rasa dan aroma.Perlakuan terpilih diperoleh pada lama pengeringan 6 jam dan suhu pengeringan 600C (L3S2). Aktivitas antioksidan tepung kulit pisang ambon pada sampel terpilih menunjukkan nilai IC50 yaitu sebesar 1093,33ppm(sangat lemah). Kadar air, abu dan serat kasar sampel L3S2 yaitu 8.63%, 7.96% dan 10,74%. Hasil pengujian menunjukkan bahwa lama dan suhu pengeringan dapat berpengaruh terhadap karakteristik organoleptik, aktivitas antioksidan dan kandungan kimia tepung kulit pisang ambon.

 


 Kata kunci :Tepung kulit pisang ambon, organoleptik, aktivitas antioksidan,kandungan kimia.


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