PENILAIAN ORGANOLEPTIK DAN KARAKTERISTIK GELATINISASI TEPUNG UBI KAYU MODIFIKASI HASIL PROSES PERENDAMAN BERBAGAI KONSENTRASI GARAM DAN LAMA FERMENTASI

Abstract

ABSTRACT The purpose of this study was to determine the effect of various salt concentrations and fermentation times on the organoleptic assessment and gelatinization characteristics of wikau maombo flour. This study used a Completely Randomized Design (CRD) with a factorial pattern. The first factor was various salt concentrations used in the immersion process, i.e. 5%, 10%, 15%, and 20%. Meanwhile, the second factor was the fermentation time, i.e. 1 day, 2 days, and 3 days. The best product selected from the organoleptic assessment based on its color, aroma, and texture then analyzed for gelatinization characteristics using the Rapid Visco Analyzer (RVA) instrument. The results show that the combination of salt concentrations and fermentation times did not have a significant relationship with the organoleptic assessment. However, the salt concentration alone affected the color, aroma, and texture significantly as indicated by the panelists’ scores of 3.57 (like), 3.53 (like), and 3.68 (like), respectively. The fermentation time also had a significant effect on the color, aroma, and texture as indicated by the panelists’ scores of 3.27 (like), 3.30 (slightly like), and 3.55 (like). The selected wikau maombo flour P10F3 (immersed in 10% salt water concentration and 3 days fermentation time) has the gelatinization time of 7.4 seconds, paste temperature of 77.2 ˚C, and peak viscosity of 3705 cP. The P10F3 treatment had a faster gelatinization time and a lower final viscosity which shows higher amylose and amylopectin contents so it is easier to be gelatinized and the formed gel that is not susceptible to syneresis when cooled or stored. Keywords: Wikaumaombo, sea water, salt water, fermentation ABSTRAKTujuan penelitian ini untuk menentukan pengaruh interaksi konsentrasi garam yang berbeda dengan lama fermentasi yang berbeda terhadap penilaian organoleptik dan karakteristik gelatinisasi tepung wikau maombo. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dalam pola faktorial. Faktor pertama adalah perendaman dalam larutan garam terdiri atas lima taraf yaitu perendaman air laut, perendaman larutan garam dengan konsentrasi 5%, 10%, 15%, dan 20%. Faktor kedua adalah: lama fermentasi terdiri atas tiga taraf yaitu fermentasi 1 hari, 2 hari, dan 3 hari. Berdasarkan hasil penilaian organoleptik terpilih berdasarkan uji sensorik (warna, aroma, dan tekstur) dilanjutkan dengan analisis gelatinisasi dari tepung wikau maombo yang dianalisis menggunakan alat instrumen Rapid Visco analyzer (RVA). Hasil penelitian menunjukkan Interaksi antara konsentrasi garam yang berbeda dengan lama fermentasi tidak berpengaruh nyata terhadap penilaian organoleptik. Perlakuan mandiri kosentrasi garam berpengaruh sangat nyata terhadap warna, aroma dan tekstur. Skor penilaian panelis terhadap warna sebesar 3.57% (suka), aroma 3.53% (suka) dan tekstur 3.68% (suka). Perlakuan mandiri fermentasi berpengaruh sangat nyata terhadap warna, aroma dan tekstur. Skor penilaian panelis terhadap warna sebesar 3.27% (suka), aroma 3.30% (agak suka) dan tekstur 3.55% (suka). Tepung wikau maombo terpilih P10F3 (perendaman air garam 10% dan lama fermentasi 3 hari) memiliki karakteristik gelatinisasi dengan waktu gelatinisasi 7,4 detik, suhu pasting 77,2 ˚C dan viskositas puncak 3705 cP. Perlakuan P10F3 memiliki waktu gelatinisasi lebih cepat dan viskositas akhir yang lebih rendah. Kata kunci: Wikau maombo, air laut, air garam, fermentasi.