Kajian Variasi Lama Perendaman Dalam Larutan Natrium Metabisulfit (Na2S2O5) Terhadap Kualitas Tepung Pisang Kepok (Musa Paradisiaca)

Ade Rika Marsita, Ratna Ratna, Bambang Sukarno Putra

Abstract


Abstrak.Pisang merupakan buah yang sering dikonsumsi oleh masyarakat dibandingkan dengan buah yang lain. Buah pisang memiliki kandungan gizi yang tinggi, diantaranya mengandung vitamin C, vitamin B, sejumlah serat dan berbagai mineral yang penting untuk tubuh. Penelitian ini Penelitian ini bertujuan untuk mengetahui pengaruh larutan natrium metabisulfit 3000 ppm terhadap variasi lama perendaman terhadap kualitas tepung pisang kepok. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan variasi lama perendaman 0, 20, 40, dan 60 menit. Parameter penelitian meliputi rendemen, kadar air, kadar pati, derajat keasaman (pH), uji hedonik warna, aroma dan rasa. Hasil penelitian kajian variasi lama perendaman dalam larutan natrium metabisulfit pada pengolahan tepung pisang kepok terhadap rendemen berkisar antara 12,12%-12,63%, kadar air berkisar antara 6,28%-6,96%, kadar pati pisang berkisar antara 22,52%-25,96%, pH berkisar antara 6,20-6,40, uji organoleptik warna berkisar antara 3,87-4,4, aroma berkisar antara 2,67-3,73, dan rasa berkisar antara 3,43-3,71. Berdasarkan analisis sidik ragam lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh nyata terhadap uji kesukaan hedonik warna dengan skor tertinggi 4 (suka) pada lama perendaman 60 menit, dan berpengaruh nyata terhadap uji organoleptik hedonik aroma dengan skor tertinggi 3 (netral) pada perendaman 0 menit. Namun lama perendaman dalam larutan natrium metabisulfit 3000 ppm berpengaruh tidak nyata terhadap rendemen, kadar air, kadar pati, derajat keasaman, dan uji hedonik rasa. Berdasarkan hasil uji lanjut BNT dapat disimpulkan bahwa perlakuan terbaik terdapat pada lama perendaman 20 menit mendapatkan penilaian organoleptik pada warna dengan skor 4,23 dan aroma dengan skor 3,57 serta pada rasa dengan skor 3,67. Pada perendaman 20 menit ini didapatkan hasil rendemen dengan persentasi 12,50 % dan kadar air 6,41 % serta didapatkan kadar pati sebesar 22,85 %, adapun derajat keasaman yang didapat 6,31 .

Study Of Variation During The Immersion In Sodium Metabisulfite Solution (Na2S2O5)  On Quality Of Flour Banana Kepok(Musa Paradisiaca)

Abstract. Banana is a fruit that is often consumed by the public compared to other fruits. Banana fruit has a high nutritional content, including vitamin C, vitamin B, a number of fiber and various minerals that are important for the body. This study aims to determine the effect of 3000 ppm sodium metabisulfite solution on variations in soaking time on the quality of Kepok banana flour. This study uses a non-factorial Complete Randomized Design (RAL) with variations of immersion time 0, 20, 40, and 60 minutes. Research parameters include yield, water content, starch content, acidity (pH), hedonic test of color, aroma, and taste. The results of research studies the variation of immersion time in sodium metabisulfite solution in the processing of Kepok banana flour to yields ranged from 12.12% -12.63%, water content ranged from 6.28% -6.96%, banana starch levels ranged between 22, 52% -25.96%, pH ranged from 6.20 to 6.40, organoleptic test colors ranged from 3.87-4.4, aromas ranged from 2.67 to 3.73, and flavors ranged from 3.43 -3.71. Based on the analysis of various immersion length immersion in sodium metabisulfite solution 3000 ppm significantly affected the color hedonic preference test with the highest score of 4 (likes) on the 60 minute immersion time, and significantly affected the organoleptic aroma hedonic test with the highest score of 3 (neutral) on immersion 0 minute. However, soaking time in 3000 ppm sodium metabisulfite solution did not significantly affect yield, water content, starch content, acidity, and taste hedonic test. Based on the results of BNT further tests, it can be concluded that the best treatment found in the 20 minute soaking time received organoleptic assessment of color with a score of 4.23 and aroma with a score of 3.57 and on taste with a score of 3.67. In this 20 minute immersion, the yield was 12.50% and the water content was 6.41% and the starch content was 22.85%, while the degree of acidity was 6.31.


Keywords


Pisang Kepok; Lama Perendaman; Natrium Metabisulfit; Tepung Pisang Kepok; Kepok Banana, Soaking Time; Sodium Metabisulfite; Kepok banana flour

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DOI: https://doi.org/10.17969/jimfp.v4i4.12670

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Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@unsyiah.ac.id