KARAKTERISTIK FISIK PASTA BAWANG MERAH (Allium Cepa) DENGAN KOMBINASI KONSENTRASI GARAM DAN LAMA PENYIMPANAN
| Main Authors: | Kaka, Yohana Depa, Mushollaeni, Wahyu, Tantalu, Lorine |
|---|---|
| Format: | Article info eJournal |
| Bahasa: | ind |
| Terbitan: |
Universitas Tribhuwana Tunggadewi
, 2019
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| Subjects: | |
| Online Access: |
https://publikasi.unitri.ac.id/index.php/pertanian/article/view/1713 |
Daftar Isi:
- Shallot (Allium ascalonicumL.) Is one type of horticultural commodity that is very much needed by the community, especially as a kitchen spice. Shallot is included in annual crops, so the productivity of shallots tends to fluctuate. Shallot cannot be stored for long because it is easily damaged and cannot be maintained in a fresh state, damage that often occurs including decreasing water content, growth of new shoots and the texture of the onion becomes soft so as to accelerate putrefaction. The design used in this study was a Randomized Block Design (RBD) with two factors, namely a combination of salt concentration and storage time. As for the concentration as follows: 2%: 4%, 6%: 8%, and storage time as follows: 6 days, 8 days, 10 days and 12 days. Each treatment was repeated 2 times to obtain 32 samples. Based on the results of the study, the salt concentration of 2% and the storage time of 6 days were the best treatment. The best treatment has a moisture content of 87.86%, TPC 1300, Total Acid 1.845%. Value of Cost of Sales Rp. 9.519.51) Break Event Point Rp. The selling price of 4.52 packaging is IDR 29,926 / bt per day, and RCR is 1,15. Bawang merah (Allium ascalonicumL.) adalah salah satu jenis komuditas hortikultura yangsangat dibutuhkan oleh masyarakat terutama sebagai bumbu dapur. Bawang merah termasuk kedalam tanaman semusim, sehingga produktivitas bawang merah cenderung fluktuatif. Bawang merah tidak dapat di simpan lama karena mudah rusak dan tidak dapat dipertahankan dalam keadaan segar, kerusakan yang sering terjadi diantaranya penurunan kadar air, pertumbuhan tunas baru dan tekstur bawang menjadi lunak sehingga mempercepat pembusukan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan dua faktornya yaitu kombinasi konsentrasi garam dan lama penyimpanan .Adapun konsentrasi sebagai berikut:2%:4%,6%:8%, dan lama penyimpanan sebagai berikut: 6 hari, 8 hari, 10 hari dan 12 hari . Masing-masing perlakuan diulang sebanyak 2 kali sehingga diperoleh 32 sampel. Berdasarkan hasil penelitian diperoleh konsentrasi garam 2% dan lama penyimpanan 6 hari merupakan perlakuan terbaik. Perlakuan terbaik tersebut memiliki kadar air sebesar 87,86%, TPC 1300, Total Asam 1,845%. nilai Harga Pokok Penjualan Rp. 9.519.51) Break Event Point Rp. Harga jual 4.52 perkemasan Rp29.926/btl keuntungan perhari,- dan RCR sebesar 1,15.