PENGARUH PENGGUNAAN BERBAGAI JENIS BAHAN PENGENTAL TERHADAP NILAI pH, TOTAL PADATAN TERLARUT DAN MUTU SENSORIS SAUS SAMBAL KEDONDONG (SPONDIAS DULCIS)

APRITA HARYANI, . (2025) PENGARUH PENGGUNAAN BERBAGAI JENIS BAHAN PENGENTAL TERHADAP NILAI pH, TOTAL PADATAN TERLARUT DAN MUTU SENSORIS SAUS SAMBAL KEDONDONG (SPONDIAS DULCIS). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh berbagai jenis bahan pengental terhadap nilai pH, total padatan terlarut dan mutu sensoris saus sambal kedondong (Spondias dulcis) meliputi aspek warna, aroma, rasa, konsistensi, tekstur dan penampakan. Penelitian menggunakan pendekatan kuantitatif melalui metode eksperimen dengan tiga perlakuan bahan pengental mengandung pati amilopektin tinggi (maizena, mocaf dan pati gembili). Proses penelitian berlangsung di Laboratorium Pengolahan Pangan serta Laboratorium Rekayasa dan Analisis Bahan Pangan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Hasil penelitian menunjukkan bahwa jenis bahan pengental berpengaruh signifikan terhadap nilai pH, dengan rentang 3,19-3,25 dan tepung pati gembili berbeda nyata berdasarkan uji lanjut Duncan. Meskipun demikian, jenis bahan pengental tidak berpengaruh signifikan terhadap total padatan terlarut yang berkisar antara 41,17-41,83°Brix pada uji Anova. Uji Kruskall-Wallis menunjukkan tidak terdapat pengaruh signifikan jenis bahan pengental terhadap seluruh aspek mutu sensoris saus sambal kedondong. Berdasarkan hasil uji organoleptik, diketahui bahwa penggunaan bahan pengental tepung maizena memiliki rata-rata tertinggi pada aspek rasa pedas, tekstur dan penampakan, sedangkan tepung mocaf pada aspek aroma cabai dan rasa asam serta tepung pati gembili pada aspek warna, konsistensi dan tekstur. Dengan demikian, ketiga jenis bahan pengental memenuhi syarat mutu saus sambal dari segi nilai pH dan total padatan terlarut, sehingga dapat digunakan sebagai alternatif bahan pengental alami. Kata Kunci: Bahan Pengental, Mutu Sensoris, Nilai pH, Saus Sambal Kedondong dan Total Padatan Terlarut ***** This research aims to analyze the effect of various types of thickening agents on the pH value, total soluble solids and sensory quality of kedondong chili sauce (Spondias dulcis) including aspects of color, aroma, taste, consistency, texture and appearance. The research used a quantitative approach through experimental methods with three treatments of thickening agents containing high amylopectin starch (cornstarch, mocaf and gembili starch). The research process took place at the Food Processing Laboratory and Food Ingredient Engineering and Analysis Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The research results showed that the type of thickening agent had a significant effect on the pH value, with a range of 3.19-3.25 and that gembili starch was significantly different from other treatments based on Duncan's further test. However, the type of thickening agent did not have a significant effect on total soluble solids which ranged between 41.17-41.83°Brix in the Anova test. Statistical hypothesis testing using the Kruskall Wallis test showed that there was no significant effect of the type of thickening agent on all aspects of the sensory quality of kedondong chili sauce. Based on the results of organoleptic tests, it is known that the use of thickening agents has the highest average in the aspects of spicy taste, texture and appearance, while mocaf flour is in the aspect of chili aroma and sour taste and pati gembili flour is in the aspects of color, consistency and texture. Thus, the three types of thickening agents meet the quality requirements for chili sauce in terms of pH value and total dissolved solids, so they can be used as alternative natural thickening agents. Kata Kunci: Kedondong Chili Sauce, pH Value, Sensory Quality, Thickeners, and Total Soluble Solids

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Alsuhendra, M. Si ; 2). Dra. Sachriani, M. Kes
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 26951 not found.
Date Deposited:	27 Feb 2025 01:24
Last Modified:	27 Feb 2025 01:24
URI:	http://repository.unj.ac.id/id/eprint/53739

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