PENGARUH JENIS MEDIUM PERENDAMAN DAN KOMBINASI PERLAKUAN PENDAHULUAN TERHADAP MUTU KIMIA, FISIK, DAN ORGANOLEPTIK TEPUNG KACANG MERAH
Kata Kunci:
pengukusan, perendaman, tepung kacang merahAbstrak
Penelitian ini bertujuan untuk mengetahui pengaruh jenis medium perendaman dan kombinasi perlakuan pendahuluan terhadap mutu fisik, kimia, dan organoleptik tepung kacang merah. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu jenis medium perendaman dan kombinasi perlakuan pendahuluan sebagai berikut: J1M1 (perendaman dengan aquades), J1M2 (perendaman dengan aquades dan pengukusan), J2M1 (perendaman dengan 0,25% baking soda), J2M2 (perendaman dengan 0,25% baking soda dan pengukusan), J3M1 (perendaman dengan 1,25% baking powder), dan J3M2 (perendaman dengan 1,25% baking powder dan pengukusan). Parameter yang diuji adalah kadar air, kadar protein, rendemen, kehalusan, warna (nilai L* dan nilai °hue), serta organoleptik (kenampakan, aroma, rasa, dan kualitas keseluruhan). Hasil uji dianalisis menggunakan analisis ragam (ANOVA) dengan taraf nyata 5% dan jika berpengaruh signifikan, maka diuji lanjut dengan Beda Nyata Jujur (BNJ) taraf 5%. Perlakuan terbaik diperoleh dengan perendaman 1,25% baking powder dan pengukusan, yaitu tepung kacang merah yang memiliki mutu sensori dan tingkat penerimaan yang tinggi pada parameter kenampakan, aroma, rasa, dan kualitas secara keseluruhan dengan kehalusan tepung 99,99% lolos ayakan 60 mesh dan kadar air 5,40% yang telah memenuhi standar syarat mutu sesuai Peraturan BPOM No. 34 Tahun 2019; kadar protein 24,61%; serta memiliki rendemen sebesar 57,21%, kecerahan tinggi (L*=92,03), dan warna cenderung kekuningan (°hue=69,55).
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