Pengaruh Perbandingan Bubur Cabai Merah, Bubur Labu Kuning serta Bubur Labu Siam dan Jumlah Xanthan Gum terhadap Mutu Saos Labu Siam

ABSTRAK

ROSPITA MARIANCE SIRAIT : Pengaruh perbandingan bubur cabai
merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum terhadap
mutu saos labu siam, dibimbing oleh SENTOSA GINTING dan
LASMA NORA LIMBONG.
Penelitian ini dilakukan untuk mengetahui pengaruh penambahan bubur
cabai merah, bubur labu kuning serta bubur labu siam dan jumlah xanthan gum
terhadap mutu saos labu siam. Penelitian ini dilakukan di Laboratorium Teknologi
Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap
faktorial 2 faktor yaitu perbandingan bubur cabai merah, bubur labu kuning serta
bubur labu siam (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%) dan
jumlah xanthan gum (S) : (0,0%), (0,1%), (0,2%), (0,3%). Parameter yang
dianalisa adalah kadar air, kadar abu, kadar serat, total padatan terlarut, total asam,
kadar vitamin C, indeks warna, viskositas, uji VRS (kepedasan), uji organoleptik
skor warna dan rasa, uji organoleptik hedonik rasa dan aroma.
Hasil penelitian menunjukkan bahwa perbandingan perbandingan bubur
cabai merah, bubur labu kuning serta bubur labu siam memberikan pengaruh
berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total padatan
terlarut, total asam, kadar vitamin C, indeks warna, viskositas, uji VRS
(kepedasan), uji organoleptik skor rasa, dan berbeda tidak nyata terhadap uji

organoleptik skor warna, uji organoleptik hedonik rasa dan aroma. Jumlah
xanthan gum memberikan pengaruh berbeda sangat nyata terhadap kadar air,
kadar abu, kadar serat, total padatan terlarut, total asam, kadar vitamin C,
viskositas dan berbeda tidak nyata terhadap indeks warna, uji VRS (kepedasan),
uji organoleptik skor warna dan rasa, uji organoleptik hedonik rasa dan aroma.
Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap
kadar abu, total padatan terlarut, total asam dan viskositas, berbeda nyata terhadap
kadar serat dan berbeda tidak nyata terhadap kadar air, kadar vitamin C, indeks
warna, uji VRS (kepedasan), uji organoleptik skor warna dan rasa, uji
organoleptik hedonik rasa dan aroma. Perbandingan bubur cabai merah, bubur
labu kuning serta bubur labu siam (40% : 10% : 50%) dan jumlah xanthan gum
(0,3%) menghasilkan kualitas saos labu siam yang terbaik dan lebih diterima.

Kata Kunci : Cabai merah, Labu kuning, Labu siam, Xanthan gum, Saos labu
siam.

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Universitas Sumatera Utara

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ABSTRACT

ROSPITA MARIANCE SIRAIT: The effect of ratio of red chili, pumpkin
and chayote pulps and the amount of xanthan gum on the quality of chayote
sauce, supervised by SENTOSA GINTING and LASMA NORA LIMBONG.
The aim of this r esearch was to find the the effect of ratio of red chili,
pumpkin and chayote pulps and the amount of xanthan gum on the quality of
chayote sauce. This research was conducted at the Laboratory of Food
Technology, Faculty of Agriculture, University of North Sumatera, Medan, using
completely randomized design with two factors, i.e.: ratio of red chili, pumpkin
and chayote pulps (C) : (40:10:50%), (35:15:50%), (30:20:50%), (25:25:50%)
and the amount of xanthan gum (S): (0,0%), (0,1%), (0,2%), (0,3%). Parameters
analyzed were moisture content, ash content, fiber content, total soluble solid,
total acid, vitamin C content, colour index, viscosity, VRS value (pungency),
score of organoleptic values of colour and taste, and hedonic organoleptic values
of taste and flavour.
The results showed that the ratio of red chili, pumpkin and chayote pulps
had highly significant effect on moisture content, ash content, fiber content, total
soluble solid, total acid, vitamin C content, colour index, viscosity, VRS value

(pungency), score of organoleptic values of taste, and had no effect on score
organoleptic values of colour, and hedonic organoleptic values of taste and
flavour. The amount of xanthan gum gave a highly significant effect on moisture
content, ash content, fiber content, total soluble solid, total acid, vitamin C
content, viscosity and had no significant effect on colour index, VRS value
(pungency,) score of organoleptic values of colour and taste, hedonic
organoleptic values of taste and flavour. The interactions between the two factors
had highly significant effect on ash content, total soluble solid, total acid and
viscosity, had significant effect on fiber content and had no significant effect on
moisture content, vitamin C content, colour index, VRS value (pungency), score of
organoleptic values of colour and taste, and hedonic organoleptic values of taste
and flavour. The ratio of red chili, pumpkin and chayote pulps of (40% : 10% :
50%) and the amount of xanthan gum of (0,3%) produced the best quality of
chayote sauce and acceptable.

Keywords: Red chili, Pumpkin, Chayote, Xanthan gum, Chayote sauce.

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Universitas Sumatera Utara