Pengaruh Perbandingan Andaliman dengan Batang Kecombrang dan Suhu Pengeringan terhadap Mutu Bubuk Sambal Andaliman

ABSTRAK

DEBORA AGNESTY : Pengaruh perbandingan andaliman dengan batang
kecombrang dan suhu pengeringan terhadap mutu bubuk sambal andaliman
dibimbing oleh TERIP KARO-KARO dan ISMED SUHAIDI.
Penelitian ini dilakukan untuk mengangkat makanan tradisional dalam
bentuk yang praktis dan mengetahui pengaruh perbandingan andaliman dengan
batang kecombrang dan suhu pengeringan terhadap mutu bubuk sambal
andaliman serta uji organokeptik bubuk sambal andaliman. Penelitian dilakukan
di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan,
menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan
andaliman dengan batang kecombrang (A) : (25%;75% ; 50%:50% ; 75%:25% ;
100%:0%) dan suhu pengeringan (S) : (50oC, 60 oC, 70 oC). Parameter yang
dianalisa adalah kadar air, kadar abu, kadar vitamin C, total asam, tingkat
kegetiran, nilai organoleptik uji skor warna, aroma, rasa, penerimaan konsumen
dan antioksidan.
Hasil penelitian menunjukkan bahwa perbandingan andaliman dengan
batang kecombrang memberikan pengaruh berbeda sangat nyata terhadap kadar
air, kadar abu, total asam, kadar vitamin C, tingkat kegetiran, nilai organoleptik
uji skor warna, aroma, rasa, penerimaan konsumen. Suhu pengeringan
memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar

vitamin C, tingkat kegetiran, nilai organoleptik uji skor warna, aroma, rasa, dan
penerimaan konsumen. Interaksi antara kedua faktor memberikan pengaruh
berbeda sangat nyata terhadap kadar abu, kadar vitamin C, total asam, nilai
organoleptik uji skor rasa, tingkat kegetiran, dan penerimaan konsumen.
Perbandingan andaliman dengan batang kecombrang (75%:25%) dan suhu
pengeringan 50oC menghasilkan kualitas bubuk sambal andaliman yang terbaik
dan lebih diterima.
Kata kunci : andaliman, batang kecombrang, suhu pengeringan, bubuk sambal

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Universitas Sumatera Utara

ABSTRACT
DEBORA AGNESTY : Effect of ratio of sichuan pepper with torch ginger stem
and drying temperature on the quality of sichuan pepper condiment powder
supervised by TERIP KARO-KARO and ISMED SUHAIDI.
The purpose of this research was to introduce the traditional food on
practically and to find the effect of ratio of sichuan pepper with torch ginger stem
and drying temperature on the quality of sichuan pepper condiment powder along
with score of organoleptic of sichuan pepper condiment powder. This research

was conducted at the Laboratory of Food Technology, Faculty of Agriculture,
University of Sumatera Utara, Medan, using compeletely randomized design with
two factors, i.e. : ratio of sichuan pepper with torch ginger stem (A) : (25%;75% ;
50%:50% ; 75%:25% ; 100%:0%) and drying temperature (S) : (50oC, 60 oC,
70 oC). Parameters analyzed were moisture content, ash content, vitamin C
content, total acid, numbing score, score of organoleptic colour, flavour, taste,
consume reception and antioxidan.
The results showed that the ratio of sichuan pepper with torch ginger
stem had highly significant effect on moisture content , ash content, vitamin C
content, total acid, numbing score, score of organoleptic colour, flavour, taste, and
consume reception. Drying temperature had highly significant effect on moisture
content , ash content, vitamin C content, numbing score, score of organoleptic
colour, flavour, taste, and consume reception. Interaction of the two factors had
had highly significant effect on ash content, vitamin C content, total acid,
numbing score, score of organoleptic flavour and consume reception. The ratio of
sichuan pepper with torch ginger stem of (75%:25%) and drying temperature
50oC produced the best quality of sichuan pepper condiment powder and more
acceptable.
Keywords : sichuan pepper, torch ginger stem, drying temperature, dry condiment

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Universitas Sumatera Utara