PENGARUH PENGGUNAAN CABAI MERAH KERITING DAN CABAI RAWIT BUBUK TERHADAP MUTU SENSORIS DAN TOTAL PADATAN TERLARUT SAUS BANGKOK

MUHAMMAD SYALEK, . (2025) PENGARUH PENGGUNAAN CABAI MERAH KERITING DAN CABAI RAWIT BUBUK TERHADAP MUTU SENSORIS DAN TOTAL PADATAN TERLARUT SAUS BANGKOK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian bertujuan untuk menganalisis pengaruh penggunaan cabai merah keriting dan cabai rawit dalam terhadap mutu sensoris dan total padatan terlarut saus bangkok. Penelitian dilaksanakan di Laboratorium Pengolahan Pangan, penelitian dimulai dari Desember 2024 hingga Agustus 2025. Metode penelitian yang digunakan adalah eksperimen, yang dikeringkan dengan cara matahari, oven dan dehydrator pada cabai merah keriting dan cabai rawit. Hasil analisis mutu sensoris menunjukkan adanya pengaruh pada aspek warna yaitu pada pengeringan cabai menggunakan dehydrator (α=0,05), sedangkan aspek aroma cabai, tekstur, rasa pedas, rasa manis dan butir biji cabai tidak terdeteksi adanya pengaruh. Hasil uji hipotesis nilai TPT menggunakan ANOVA terhadap pengaruh penggunaan cabai merah keriting dan cabai rawit bubuk terhadap TPT kadar gula saus bangkok dengan hasil yang berbeda nyata dehydrator 20,23°Brix. Hasil analisis Duncan menunjukan bahwa penggunaan cabai merah keriting dan cabai rawit bubuk pengeringan dehydrator memiliki pengaruh yang signifikan dibandingkan kedua perbandingan lainnya. Hasil uji TPT kadar garam menggunakan ANOVA dan Duncan dengan hasil berbeda nyata dehydrator 19,53°Brix. Penggunaan cabai merah keriting dan cabai rawit yang dikeringkan dengan dehydrator menghasilkan mutu sangat baik. ***** The present study aims to analyze the effect of drying techniques for red chili peppers in the production of powdered Bangkok sauce on sensory quality and total soluble solids. The research was conducted at the Food Processing Laboratory, with the experimental period running from December 2024 to August 2025. The research method applied was experimental, employing sun-drying, oven-drying, and dehydrator techniques for the chili peppers. Sensory quality analysis results showed a significant effect on color when chili drying was done using a dehydrator (α=0.05), whereas no significant effect was detected for chili aroma, texture, spicy taste, sweetness, or chili seed grain attributes. Hypothesis testing for total soluble solids (TSS) using ANOVA indicated a significant difference in sugar content due to drying methods, with the dehydrator technique resulting in 20.23°Brix. Duncan’s analysis demonstrated that the dehydrator drying technique had a significantly greater effect compared to the other methods. Salt content analysis for TSS using ANOVA and Duncan also showed a significantly higher result for the dehydrator method, with 19.53°Brix. Overall, the dehydrator drying technique produced the best quality results.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Sachriani, M.Kes. ; 2). Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31840 not found.
Date Deposited:	09 Jan 2026 03:15
Last Modified:	09 Jan 2026 03:15
URI:	http://repository.unj.ac.id/id/eprint/62943

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