Pengaruh Perendaman dengan Garam dan Konsentrasi Gula terhadap Mutu Manisan Basah Pare
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,.
Universitas Sumatera Utara
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,.
Universitas Sumatera Utara