ABSTRAK
ERNITA MALAU: Pengaruh Lama Perendaman dengan Garam dan Konsentrasi Gula terhadap Mutu Manisan Basah Pare dibimbing oleh ISMED SUHAIDI dan ZULKIFLI LUBIS.
Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dengan garam dan konsentrasi gula terhadap mutu manisan basah pare. Penelitian ini dilakukan pada bulan Mei sampai Juli 2015 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu lama perendaman dengan garam (G) (2 jam, 4 jam, 6 jam, dan 8 jam) dan konsentrasi gula (L) (40%, 50%, 60%, dan 70%). Parameter yang dianalisa adalah kadar air (%), kadar vitamin C (mg/100 g bahan), kadar serat kasar (%), total gula (%), total mikroba (CFU/g), nilai organoleptik skor warna, rasa, tekstur serta nilai hedonik aroma.
Hasil penelitian menunjukkan bahwa lama perendaman dengan garam memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), total mikroba (CFU/g), nilai skor rasa dan nilai skor tekstur dan berbeda tidak nyata terhadap kadar serat kasar (%), total gula (%), nilai organoleptik skor warna, dan nilai hedonik aroma. Konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), total gula (%), total mikroba (CFU/g), nilai skor warna, rasa, dan tekstur dan tidak berpengaruh nyata terhadap kadar serat kasar (%) dan nilai hedonik aroma. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap kadar air (%), nilai skor rasa dan berpengaruh nyata terhadap kadar vitamin C (mg/100 g bahan) dan nilai skor warna. Lama perendaman dengan garam selama 8 jam dan konsentrasi gula 70% menghasilkan kualitas manisan basah yang terbaik dan dapat diterima. Perlakuan terbaik dengan uji β-karoten sebesar 0,00535 mg/100g bahan.
Kata kunci : lama perendaman dengan garam, konsentrasi gula, manisan basah, pare.
ABSTRACT
ERNITA MALAU : The effect of submersion time with salt and concentration of sugar on the quality of bitter gourd wet candy supervised by ISMED SUHAIDI and ZULKIFLI LUBIS.
The aim of this research was to determine the effect of submersion time with salt and concentration of sugar on the quality of bitter gourd wet candy. This research was conducted in Mei until July 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: submersion time with salt (G) (2 hours, 4 hours, 6 hours, and 8 hours) and concentration of sugar (L) (40%, 50%,60% and 70%). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample), crude fiber content (%), total sugar (%), total microbe (CFU/g), and score value of colour, taste, texture and hedonic value of flavor.
The results showed that submersion time with salt had highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total microbe (CFU/g), score value of taste and texture; and had no effect on crude fiber content (%), total sugar (%), score value of colour, and hedonic value of aroma. Concentration of sugar had highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total microbe (CFU/g), score value of colour, taste, ad texture ; and had no effect on crude fiber content, hedonic value of aroma. The interaction of the two factors had highly significant effect on moisture cotent (%), score value of taste, and had significant effect on vitamin C content (mg/100 g sample) and score value of colour. Submersion time with salt for 8 hours and concentration sugar of 70% are the best treatment and acceptable. The best product β-carotene was 0,00535 mg/100 g sample.
Keywords : bitter gourd, concentration of sugar, submersion time with salt, wet candy,.
