KARAKTERISTIK ORGANOLEPTIK BUBUK ASAM GELUGUR BERDASARKAN TINGKAT KEMATANGAN DAN SUHU PENGERINGAN (Characteristics of Organoleptic Gelugour Powder Based on Maturity Level and Drying Temperature)
| Main Authors: | Situmorang, Poppy Julianty; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, Karo-Karo, Terip; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan, Suhaidi, Ismed; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sumatera Utara
, 2019
|
| Subjects: | |
| Online Access: |
https://jurnal.usu.ac.id/index.php/jrpp/article/view/Poppy%20Julianty%20Situmorang https://jurnal.usu.ac.id/index.php/jrpp/article/view/Poppy%20Julianty%20Situmorang/pdf |
Daftar Isi:
- ABSTRACK This study was conducted to characteristics of organoleptic gelugour powder based on maturity level and drying temperature. This study used a completely random is factorial design with 2 factor namely the maturity level (T): raw, half-ripe and ripe and S = drying temperature (S): (50 °C), (60 °C), (70 °C). The results showed that the level of maturity had a very significant effect pH value and yield. Drying temperature had a very significant effect on yield and color score; had no significant effect on pH value, hedonic value of color and aroma. The level of maturity raw and drying temperature 50 °C produced the best and more acceptable quality of gelugur powder. Keyword : Drying temperature, Gelugour, Maturity level. ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik bubuk asam gelugur berdasarkan tingkat kematangan dan suhu pengeringan. Penelitian ini menggunakan rancangan acak lengkap faktorial 2 faktor yaitu tingkat kematangan (T) : mentah, setengah matang, matang dan S=suhu pengeringan (S) : (50 °C), (60 °C), (70 °C). Hasil penelitian menunjukkan bahwa tingkat kematangan memberikan pengaruh berbeda sangat nyata nilai pH dan rendemen. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen dan nilai skor warna; memberikan pengaruh berbeda tidak nyata terhadap nilai pH, nilai hedonik warna dan aroma. Tingkat kematangan mentah dan suhu pengeringan 50 °C menghasilkan kualitas bubuk asam gelugur terbaik dan lebih diterima. Kata kunci : Asam gelugur, Suhu pengeringan, Tingkat kematangan.