KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Jurnal Tambora

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Title KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI
 
Creator Nuraisyah, Anni
Rodiahwati, Wawat
Isworo, Rhestu Isworo
Mikhratunnisa
 
Subject Pasta Bawang Merah, ready to use, emulsi, lemak, pati
 
Description Bima Regency has great potential in producing shallots (Alliumascalonicum L.) because it can be planted throughout the year so that the production is abundantRed onion. Onion processing aims to maintain agesave and the quality of the onion. This study compared the characteristics of the pastashallots with two different emulsifying systems. Use of an emulsion systemthe right one affects the quality of the shallot paste. The research was conducted in a scalelaboratory using a completely randomized design (CRD) with two treatments andthree replications, the first treatment was addition of shortening with lecithin, andthe second treatment adding starch with oil palm. Characteristics of onion pastered that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) andfat content (AOAC, 2005). The test results of shallot paste show thatThe addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).While the addition of 6% lecithin 4 minutes has a higher water contentcompared to other treatments (51.27%). The highest protein content is found intreatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest onlecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot pasteThe highest was the treatment with the addition of CMC by 0.3% with timestirring 7 minutes (0.89%), while the lowest was found in treatment withaddition of 6% lecithin with a stirring time of 4 minutes (0.82%).
Kabupaten Bima mempunyai potensi besar dalam menghasilkan bawang merah (Alliumascalonicum L.) karena dapat ditanam sepanjang tahun sehingga berlimpah produksinyabawang merah. Pengolahan bawang merah bertujuan untuk mempertahankan umursimpan dan mutu bawang merah. Penelitian ini membandingkan karakteristik pastabawang merah dengan dua sistem pengemulsi yang berbeda. Penggunaan sistem emulsiyang tepat mempengaruhi mutu pasta bawang merah. Penelitian dilakukan dalam skalalaboratorium menggunakan rancangan acak lengkap (RAL) dengan dua perlakuan dantiga kali ulangan, perlakuan pertama penambahan shortening dengan lesitin, danperlakuan kedua penambahan pati dengan kelapa sawit. Karakteristik pasta bawangmerah yang ingin diteliti yaitu kadar air (AOAC 2005), kadar protein (AOAC, 2005) dankadar lemak (AOAC, 2005). Hasil pengujian pasta bawang merah menunjukkan bahwaPerlakuan penambahan CMC 0.3% 7 menit memiliki kadar air paling rendah (44,11%).Sedangkan penambahan lesitin 6% 4 menit memiliki kadar air yang lebih tinggidibandingkan perlakuan yang lain (51,27%). Kadar protein paling tinggi terdapat padaperlakuan penambahan CMC 0.3% 7 menit yaitu 3.05%. sedangkan terendah padaperlakuan penambahan lesitin 6% 4 menit yaitu 2.63%. Kadar lemak pasta bawang merahtertinggi terdapat perlakuan dengan penambahan CMC sebesar 0,3% dengan waktupenumisan 7 menit (0.89%), sedangkan terendah terdapat pada perlakuan denganpenambahan lesitin 6% dengan waktut penumisan 4 menit (0,82%).
 
Publisher Wakil Rektor 3, Direktorat Pengabdian kepada Masyarakat dan Publikasi, Universitas Teknologi Sumbawa
 
Date 2021-02-21
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://jurnal.uts.ac.id/index.php/Tambora/article/view/997
10.36761/jt.v5i1.997
 
Source Jurnal TAMBORA; Vol. 5 No. 1 (2021): EDISI 12; 40-45
2621-542X
2527-970X
10.36761/jt.v5i1
 
Language eng
 
Relation http://jurnal.uts.ac.id/index.php/Tambora/article/view/997/641
 
Rights Copyright (c) 2021 Anni Nuraisyah, Wawat Rodiahwati, Rhestu Isworo Isworo, Mikhratunnisa
https://creativecommons.org/licenses/by/4.0
 

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