Penambahan Bubur Labu Kuning Terhadap Preferensi Saus Tomat-Labu Kuning

Seveline, Seveline

doi:10.21107/agrointek.v11i1.2938

Cited by 2 publications

(2 citation statements)

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“…Sampai saat ini, belum ada kajian tentang pemanfaatan buah pepaya sebagai bahan pengisi pada produksi pasta tomat. Pada umumnya, bahan pengisi yang digunakan pada produksi pasta tomat adalah karagenan (Marseno, Medho, & Haryadi, 2010), xanthan gum (Sahin & Ozdemir, 2004), maizena (Alam et al, 2009), tapioka (Alam et al, 2009), CMC (Koupantsis et al, 2016;Alam et al, 2009;Sahin & Ozdemir, 2004), labu kuning (Seveline, 2017), ubi jalar (Ginting, Prasetiaswati, & Widodo, 2007), tepung sukun (Azizah & Rahayu, 2017), dan pati ubi kelapa kuning (Ulyarti et al, 2018). Oleh karena itu, diperlukan kajian tentang pemanfaatan buah pepaya sebagai bahan pengisi pada pasta tomat untuk menghasilkan karakteristik pasta yang sesuai dengan yang diharapkan.…”

Section: Pendahuluanunclassified

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Sunarmani

Sasmitaloka

2019

Industria

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AbstrakPada umumnya, pasta tomat diproduksi menggunakan bahan dasar tomat yang ditambahkan dengan bahan pengisi, seperti carboxymethyl cellulose (CMC). Salah satu alternatif pengganti penggunaan CMC sebagai bahan pengisi adalah bahan pengisi alami seperti pepaya. Pepaya dapat dipakai sebagai bahan pencampur pembuatan pasta tomat karena kandungan total padatannya relatif hampir sama dengan total padatan tomat. Penelitian ini bertujuan untuk mengetahui karakteristik pasta tomat dengan penambahan pepaya sebagai bahan pengisinya. Penelitian menggunakan rancangan acak lengkap dengan perlakuan komposisi tomat dan pepaya (perbandingan tomat dan pepaya sebanyak 1:0 (kontrol), 1:1, 2:1, 4:1, dan 6:1). Setiap perlakuan diulang sebanyak lima kali. Variabel pengamatan pada penelitian adalah rendemen, total padatan terlarut, pH, total asam, vitamin C, dan uji organoleptik. Data yang diperoleh diolah menggunakan analisis sidik ragam (ANOVA) yang dilanjutkan dengan uji lanjut Duncan pada taraf nyata 5% (α = 0,05) menggunakan paket program SPSS 21.0 Statistic Software. Hasil penelitian menunjukkan bahwa pepaya dapat digunakan sebagai bahan pengisi pada pasta tomat. Penambahan buah pepaya dapat meningkatkan rendemen, total padatan terlarut, total asam, dan kandungan vitamin C pada pasta tomat. Penambahan buah pepaya sampai dengan 50% (komposisi tomat:pepaya sebanyak 2:1) menghasilkan pasta tomat yang stabil dan dapat diterima oleh konsumen. AbstractGenerally, tomato paste is produced using tomato as raw material ingredients added with fillers, such as carboxymethyl cellulose (CMC). Another alternative to change CMC as filler is the use of natural fillers, such as papaya. Papaya could be used as a mixing material of tomato paste production because the total soluble solid of papaya is relatively almost the same as the total soluble solid of tomato. This study aimed to determine the characteristics of tomato paste with the addition of papaya as filler. The experiment was set up in completely randomized design with the treatment of the composition of tomatoes and papaya (the ratio of tomato and papaya as much as 1:0 (control), 1:1, 2:1, 4:1, and 6:1). Each treatment repeated five times. The observation variables in the study were yield, total soluble solid, pH, total acid, vitamin C, and organoleptic test. Data obtained was processed using variance analysis (ANOVA) followed by Duncan's advanced test at 5% (α = 0,05) using the SPSS 21,0 program statistical package. The results showed that papaya can be used as filler in tomato paste. The addition of papaya could increase yield, total soluble solid, total acid, and vitamin C content in tomato paste. Added papaya fruit up to 50% (tomato and papaya composition is 2:1) produced tomato paste which is stable and acceptable to consumers.

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Section: Pendahuluanunclassified

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Sunarmani

Sasmitaloka

2019

Industria

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“…Pada penelitian (Sevelline, 2017), semakin sedikit penambahan labu kuning maka pH akan semakin rendah yang menandakan bahwa saus akan semakin asam. Produk saus tomat dipengaruhi oleh kandungan asam organik pada tomat.…”

Section: Nilai Ph Saus Tomatunclassified

Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener

Indri Triastuti,

Hartati,

Asmoro

2024

JFAP

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Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix.

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Penambahan Bubur Labu Kuning Terhadap Preferensi Saus Tomat-Labu Kuning

Cited by 2 publications

References 1 publication

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Pepaya sebagai Bahan Pengisi pada Produksi Pasta Tomat

Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener

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