PENGARUH PENAMBAHAN PUREE BROKOLI (Brassica oleracea) TERHADAP KUALITAS ORGANOLEPTIK, FISIK, DAN KIMIA SAUS CABAI HIJAU

FERLIN FLORENCIA, . (2025) PENGARUH PENAMBAHAN PUREE BROKOLI (Brassica oleracea) TERHADAP KUALITAS ORGANOLEPTIK, FISIK, DAN KIMIA SAUS CABAI HIJAU. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Keterbatasan produk saus cabai di pasaran membuka peluang untuk mengembangkan variasi baru guna memenuhi selera dan preferensi konsumen yang semakin beragam, termasuk konsumen dengan kesadaran tinggi terhadap kesehatan. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree brokoli (Brassica oleracea) terhadap kualitas organoleptik, fisik, dan kimia saus cabai hijau. Penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen yang terdiri dari 3 perlakuan penambahan puree brokoli dengan perbandingan air:brokoli dalam pembuatan puree adalah 10:6, 10:8, dan 10:10. Data penelitian ini diperoleh dari pengujian organoleptik kepada 45 panelis agak terlatih, serta uji kualitas fisik dan kimia di laboratorium. Hasil uji Kruskal-Wallis menunjukkan bahwa penambahan puree brokoli tidak memberikan pengaruh signifikan terhadap aspek warna, aroma cabai hijau, rasa pedas, rasa brokoli, tekstur, dan penampakan, namun memberikan pengaruh terhadap aroma brokoli. Dari ketiga produk perlakuan yang diuji, diperoleh bahwa perlakuan 10:6 memperoleh nilai tertinggi pada aspek aroma brokoli, rasa pedas, rasa brokoli, dan tekstur. Adapun pada perlakuan 10:10 memiliki nilai rata-rata tertinggi pada aspek warna, aroma cabai hijau, dan penampakan. Uji One Way ANOVA menunjukkan bahwa tidak terdapat pengaruh terhadap aspek densitas dan total padatan terlarut, namun terdapat pengaruh signifikan terhadap derajat keasaman. Perlakuan 10:6 menunjukkan kualitas terbaik pada aspek densitas dan derajat keasaman, sedangkan perlakuan 10:10 memiliki nilai tertinggi pada total padatan terlarut. Setiap perlakuan menunjukkan perbedaan yang signifikan terhadap aroma brokoli dan pH. Berdasarkan hasil keseluruhan, produk yang direkomendasikan adalah saus cabai hijau dengan penambahan puree brokoli sebesar 10:6. ***** The limited variety of chili sauce products on the market presents an opportunity to develop new variations to meet the increasingly diverse preferences of consumers, including those with a high awareness of health. This study aims to analyze the effect of broccoli puree (Brassica oleracea) addition on the organoleptic, physical, and chemical qualities of green chili sauce. The study used a quantitative approach with an experimental method, applying three treatments of broccoli puree addition, with the water to broccoli ratios used in the puree preparation were 10:6, 10:8, and 10:10. The data were obtained from organoleptic tests involving 45 semi-trained panelists and laboratory tests of physical and chemical quality. The Kruskal-Wallis test results showed that the broccoli puree addition had no significant effect on color, green chili aroma, spiciness, broccoli taste, texture, and appearance, but had a significant effect on broccoli aroma. Among the three tested products, the 10:6 treatment received the highest scores in broccoli aroma, spiciness, broccoli taste, and texture. Meanwhile, the 10:10 treatment had the highest average scores in color, green chili aroma, and appearance. The One-Way ANOVA test showed no significant effect on density and total soluble solids, but there was a significant effect on the pH level. The 10:6 treatment showed the best quality in terms of density and pH level, while 10:10 had the highest total soluble solids. Each treatment showed significant differences in broccoli aroma and pH. Based on the overall results, the recommended product was the green chili sauce with a broccoli puree addition of 10:6.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Ferlin Florencia .
Date Deposited:	08 Aug 2025 02:30
Last Modified:	08 Aug 2025 02:30
URI:	http://repository.unj.ac.id/id/eprint/58944

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