PENGARUH LAMA DAN SUHU PENGERINGAN DALAM PENGOLAHAN TEPUNG BUAH MANGROVE JENIS LINDUR (Bruguiera gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN AKTIVITAS ANTIOKSIDAN

Abstract

ABSTRACT The purpose of this research was to study the effect of drying time and temperature in mangrove fruit flour processing on the organoleptic characteristics, chemical properties, and antioxidant activity. This study used a completely randomized design (CRD) with two factors. The first factor was drying time, which was divided into 5 hours (L1), 6 hours (L2), and 7 hours (L3). The second factor was the drying temperature, which was divided into 500C (S1), 600C (S2), and 700C (S3). The results showthat the drying time and temperature affected the organoleptic quality. The best treatment with the highest preference level obtained by the L3S2 sample, with the scores of color, aroma, and texturereached 3.96 (like), 3.69 (like), and 4.04 (like), respectively. The L3S2 sample then analyzed for its water content, tannin, HCN, and antioxidant activity (IC50). The results show that the sample dried at 600C for 7 hours had an average of 11.17% water content, 47.45 ppm tannin, 0.055 ppm HCN, and 165.22 ppm IC50. The organoleptic assessment results show that the products were preferred by panelists. Keywords: drying time, drying temperature, mangrove flour ABSTRAKTujuan penelitian ini untuk mempelajari pengaruh lama dan kondisi pengeringan dalam pengolahan tepung buah mangrove terhadap karakteristik organoleptik, kimia, dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu lama pengeringan L1 (5 jam), L2 (6 jam), L3 (7 jam). Faktor kedua adalah suhu pengeringan S1 (500C), S2 (600C) dan S3 (700C). Hasil penelitian menunjukkan lama dan suhu pengeringan mempengaruhi mutu organoleptik.Adapun perlakuan terbaik dengan tingkat kesukaan tertinggi diperoleh pada lama dan suhu pengeringan L3S2. L3S2 memiliki tingkat kesukaan warna 3,96 (suka), aroma 3,69 (suka) dan tekstur 4,04 (suka). Berdasarkan penilaian organoleptik tertinggi maka dilanjutkan dengan analisis terhadap kadar air, tanin, HCN dan aktivitas antioksidan IC50 tepung mangrove perlakuan terbaik yaitu lama pengeringan 7 jam dan suhu pengeringan 600C (L3S2). Analisis perlakuan terbaik dengan L3S2 memiliki rata-rata kadar air 11.17%, tanin 47.45 ppm, HCN 0.055 ppm dan IC50 165,22 ppm.berdasarkan penilaian organoleptik dapat diterima (disukai) oleh panelisKata kunci: lama pengeringan, suhu pengeringan,tepung mangrove