Pengaruh Konsentrasi Kapur Sirih (Ca(OH)2 dan Pengeringan terhadap Mutu Manisan Kering Bengkuang

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.

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Universitas Sumatera Utara