KARAKTERISTIK FISIKOKIMIA DAN SENSORI VELVA PISANG TONGKA LANGIT (Musa troglodytarum L.) DENGAN PENAMBAHAN CMC (Carboxy Methyl Cellulose)

Abstract

ABSTRACT Tongka Langit banana (Musa troglodytarum L) is a unique and endemic type of banana from Maluku which has health benefits and nutritional value, especially provitamin A and total carotenoids. One of the efforts to diversify the processed product of Tongka Langit banana is Velva, which uses a stabilizer, such as CMC. This study aimed to study the effect of different concentrations of CMC on the physicochemical and sensory characteristics of the velva of Tongka Langit banana. The research design used was a one-factor completely randomized design, namely CMC concentration with five treatment levels including 0%, 0.25%, 0.50%, 0.75% and 1.0%. Parameters observed included chemical characteristics (crude fiber content, vitamin C content, total dissolved solids), physical characteristics (overrun, melting resistance), and sensory characteristics (taste, aroma, color, texture, and overall acceptability). The addition of CMC only significantly affected the levels of vitamin C and texture but did not affect the levels of crude fiber, total dissolved solids, physical characteristics, and other sensory characteristics of the velva of Tongka Langit banana. Velva of Tongka Langit banana with the addition of 1.0% CMC was preferred by consumers with 1.023% crude fiber content, 0.027% vitamin C content, 36.0 0Brix total dissolved solids, 8.89% overrun, and 86.0 min/100 g melting resistance. Keywords: tongka langit banana, CMC concentration, velva ABSTRAK Pisang tongka langit (Musa troglodytarum L) merupakan jenis pisang unik dan endemik Maluku yang memiliki manfaat kesehatan dan nilai gizi, terutama provitamin A dan total karotenoid. Salah satu upaya diversifikasi produk olahan pisang tongka langit adalah velva. Velva yang berkualitas menggunakan bahan penstabil, seperti CMC. Penelitian ini bertujuan untuk mempelajari pengaruh konsentrasi CMC yang berbeda terhadap karakteristik fisikokimia dan sensori velva pisang tongka langit. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu konsentrasi CMC dengan lima taraf perlakuan antara lain: 0%, 0,25%, 0,50%, 0,75% dan 1,0%. Parameter yang diamati meliputi karakteristik kimia (kadar serat kasar, kadar vitamin C, total padatan terlarut), karakteristik fisik (overrun, resistensi pelelehan), dan karakteristik sensori (rasa, aroma, warna, tekstur, dan penerimaan keseluruhan). Penambahan CMC hanya berpengaruh nyata terhadap kadar vitamin C dan tekstur, tetapi tidak mempengaruhi kadar serat kasar, total padatan terlarut, karakteristik fisik serta karakteristik sensori lain dari velva pisang tongka langit. Velva pisang tongka langit dengan penambahan CMC 1,0% lebih disukai konsumen dengan kadar serat kasar 1,023%, kadar vitamin C 0,027%, total padatan terlarut 36,00Brix, overrun 8,89 %, dan resistensi pelelehan 86,0 menit/100 g. Kata kunci: pisang tongka langit, konsentrasi CMC, velva