ABSTRAK
MARIA GORETTY MANIK: Pengaruh Konsentrasi Kapur Sirih (Ca(OH)2) dan Lama
Pengeringan terhadap Mutu Manisan Kering Bengkuang, dibimbing oleh Linda Masniary Lubis dan Sentosa Ginting.
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kapur sirih (Ca(OH)2)
dan lama pengeringan terhadap mutu manisan kering bengkuang. Penelitian ini dilakukan pada Agustus sampai September 2015 di Laboratorium Analisa Kimia Bahan Pangan, Fakultas Pertanian, Universitas Sumatera Utara, Medan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu konsentrasi kapur sirih (Ca(OH)2) (S) : (0; 0,2%; 0,4%;
0,6%; 0,8%) dan lama pengeringan (P) : (8 jam; 10 jam; 12 jam). Parameter yang dianalisa adalah nilai kadar air, kadar vitamin C, total padatan terlarut, kadar serat, kadar abu, nilai skor warna, dan tekstur serta nilai hedonik warna, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi kapur sirih (Ca(OH)2) memberikan
pengaruh berbeda sangat nyata terhadap kadar vitamin C, nilai skor warna, nilai skor tekstur, nilai hedonik warna, dan nilai hedonik tekstur dan memberikan pengaruh berbeda nyata terhadap kadar air dan hedonik rasa. Lama pengeringan memberikan pengaruh pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, total padatan terlarut, kadar abu, kadar serat, nilai skor warna, nilai skor tekstur dan memberikan pengaruh berbeda nyata terhadap nilai hedonik warnadan nilai hedonik tekstur. Interaksi konsentrasi kapur sirih (Ca(OH)2) dan lama pengeringan
memberikan pengaruh berbeda sangat nyata terhadap nilai skor warna, nilai skor tekstur dan nilai hedonik tekstur. Konsentrasi kapur sirih (Ca(OH)2) 0,4% dan lama pengeringan 12 jam
menghasilkan kualitas manisan kering yang terbaik dan dapat diterima. Hasil pengamatan manisan kering dengan mutu terbaik menunjukkan manisan kering memiliki rentang nilai IC50 101-150 bpj
yang menunjukkan aktivitas antioksidan yang rendah.
Kata Kunci : Bengkuang, konsentrasi kapur sirih (Ca(OH)2
)
, lama pengeringan, manisan kering.ABSTRACT
MARIA GORETTY MANIK: The Effect of Ca(OH)2 Concentration and Drying Time on Yam Bean Dried Candied Quality, supervised by Linda Masniary Lubis and Sentosa Ginting.
The aim of this research was to determine the effect of Ca(OH)2 concentration and drying time yam bean dried candied quality. This research was conducted in August until September 2015 in Food Chemical Analysis Laboratory, Agriculture Faculty, North Sumatera, Medan. This research was using factorial Completely Randomized Design with two factors, i. e: Ca(OH)2 concentration (S) : (0; 0,2%; 0,4%; 0,6%; 0,8%) and drying time combination (P) (8 hours; 10 hours; 12 hours). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample), total soluble solid, crude fiber content (%),ash content, score value of colour, texture and hedonic value of colour, taste and texture.
The results showed that Ca(OH)2 concentration had highly significant effect on vitamin C content, score test of color, texture, and hedonic test of texture, and had no effect to moisture content and hedonic test of taste.The drying time combination had highly significant effect on moisture content, vitamin C content, total soluble solid, crude fiber content (%),ash content, score value of colour, and texture, and had no effect on hedonic value of colour and texture. The interaction of the two factors had highly significant effect on score value of colour, texture and hedonic value of texture. Ca(OH)2 concentration of 0,4% and drying time of 12 hours were the best treatment and acceptable. The best dried candied bengkuang had a low antioxidant activity with the of IC50 valueof 101-150 bpj.
Keywords : Yam bean, Ca(OH)2 concentration, drying time, dried candied.