i ABSTRAK
ROSPITA MARIANCE SIRAIT : Pengaruh perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap
mutu saos labu siam, dibimbing oleh SENTOSA GINTING dan LASMA NORA LIMBONG.
Penelitian ini dilakukan untuk mengetahui pengaruh penambahan bubur cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap mutu saos labu siam. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) dan jumlah xanthan gum (S) : (0,0%), (0,1%), (0,2%), (0,3%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat, total padatan terlarut, total asam, kadar vitamin C, indeks warna, viskositas, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma.
Hasil penelitian menunjukkan bahwa perbandingan perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, total asam, kadar vitamin C, indeks warna, viskositas, uji VRS (kepedasan), uji organoleptik skor rasa, dan berbeda tidak nyata terhadap uji organoleptik skor warna, uji organoleptik hedonik rasa dan aroma. Jumlah xanthan gum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan terlarut, total asam, kadar vitamin C, viskositas dan berbeda tidak nyata terhadap indeks warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar abu, total padatan terlarut, total asam dan viskositas, berbeda nyata terhadap kadar serat dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, indeks warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma. Perbandingan bubur cabai merah, bubur labu kuning serta bubur labu siam (40% : 10% : 50%) dan jumlah xanthan gum (0,3%) menghasilkan kualitas saos labu siam yang terbaik dan lebih diterima.
Kata Kunci : Cabai merah, Labu kuning, Labu siam, Xanthan gum, Saos labu siam.
2
ii ABSTRACT
ROSP ITA MARIANCE SIRAIT: The effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce, supervised by SENTOSA GINTING and LASMA NORA LIMBONG.
The aim of this r esearch was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of F ood Technology, F aculty of Agriculture, University of North Sumatera, Medan, using completely randomized design with two factors, i.e.: ratio of red chili, pumpkin
and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%)
and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). P arameters analyzed were moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, colour index, viscosity, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour.
The results showed that the ratio of red chili, pumpkin and chayote pulps had highly significant effect on moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, colour index, viscosity, VRS value (pungency), score of organoleptic values of taste, and had no effect on score organoleptic values of colour, and hedonic or ganoleptic values of taste and flavour. The amount of xanthan gum gave a highly significant effect on moisture content, ash content, fiber content, total soluble solid, total acid, vitamin C content, viscosity and had no significant effect on colour index, VRS value (pungency,) score of organoleptic values of colour and taste, hedonic organoleptic values of taste and flavour. The interactions between the two factors had highly significant effect on ash content, total soluble solid, total acid and viscosity, had significant effect on fiber content and had no significant effect on moisture content, vitamin C content, colour index, VRS value (pungency), score of organoleptic values of colour and taste, and hedonic organoleptic values of taste and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% : 50%) and the amount of xanthan gum of (0,3%) produced the best quality of chayote sauce and acceptable.
Keywords: Red chili, P umpkin, Chayote, Xanthan gum, Chayote sauce.
