EFEK PENGOLAHAN KONVENSIONAL PADA KARAKTERISTIK FISIK DAN ORGANOLEPTIK BIJI KABAU (ARCHIDENDRON BUBALINUM)

Authors

  • Aprilia Fitriani Universitas Gadjah Mada, Universitas Surya
  • Umar Santoso Universitas Gadjah Mada
  • Supriyadi Supriyadi Universitas Gadjah Mada

DOI:

https://doi.org/10.21776/ub.jtp.2021.022.01.4

Keywords:

Kabau, Organoleptik, Tekstur, Warna

Abstract

ABSTRAK

Biji kabau merupakan polong-polongan asli Indonesia yang memiliki kandungan protein tinggi. Namun, biji kabau juga memiliki kandungan anti gizi yang tinggi. Oleh karenanya, proses pengolahan perlu dilakukan sebelum biji kabau dikonsumsi untuk menurunkan kandungan senyawa anti gizi di dalamnya. Proses pengolahan tidak hanya memengaruhi kandungan gizi dan anti gizinya, tetapi juga berpengaruh terhadap karakteristik fisik dan organoleptik biji kabau. Oleh sebab itu, penelitian ini bertujuan untuk mempelajari perubahan fisik dan organoleptik biji kabau yang telah melalui proses pengolahan konvensional, yaitu perebusan, pengukusan dan penggorengan. Biji kabau diperoleh dari Bengkulu. Ruang lingkup pengujian yaitu analisis warna menggunakan chroma meter dan tingkat kekerasan menggunakan universal testing mechine. Uji hedonik dan deskriptif digunakan untuk Analisis Organoleptik. Hasil penelitian menunjukkan bahwa proses pengolahan secara keseluruhan dapat meningkatkan nilai *L pada warna kulit ari biji kabau. Namun, peningkatan durasi pengolahan justru menurunkan nilai *L pada warna endosperma biji kabau. Peningkatan durasi pengolahan juga menurunkan tingkat kekerasan pada daging biji kabau. Berdasarkan parameter kesukaan secara keseluruhan, panelis menyukai biji kabau kukus 10 menit, biji kabau rebus 6 menit, dan biji kabau goreng 3 menit. Hasil penelitian tersebut dapat digunakan sebagai rujukan bagi masyarakat yang ingin mengonsumsi biji kabau agar memiliki karakteristik fisik dan organoleptik yang disukai. Berdasarkan parameter overall panelis menyukai kabau kukus 10 menit, kabau rebus 6 menit, dan kabau goreng 3 menit.

Kata kunci: Kabau; Organoleptik; Tekstur; Warna

 

ABSTRACT

Kabau seeds are native to Indonesia legumes which have high protein content. However, kabau seeds also have high anti-nutrient content. Therefore, the processing needs to be done before kabau seeds are consumed to reduce the content of anti-nutrient compounds in them. The processing not only affects the nutritional and anti-nutritional content but also affects the physical and organoleptic characteristics of kabau seeds. Therefore, this study aims to study the physical and organoleptic changes of kabau seeds that have gone through conventional processing, namely boiling, steaming, and frying. Kabau seeds are obtained from Bengkulu. The scope of the test is the color analysis using chromameter and the level of hardness using universal testing mechine. Hedonic and descriptive tests were used for Organoleptic Analysis. The results showed that the overall processing can increase the * L value in the skin color of the kabau seeds. However, increasing the duration of processing decreases the * L value in the endosperm color of kabau seeds. Increasing the duration of processing also reduces the level of hardness in kabau seed. Based on overall preference parameters, panelists liked steamed kabau seeds for 10 minutes, boiled kabau seeds for 6 minutes, and fried kabau seeds for 3 minutes. The results of this study can be used as a reference for people who want to consume kabau seeds to the best physical and organoleptic characteristics. Based on the overall parameter, the panelists prefer steamed kabau for 10 minutes, boiled kabau for 6 minutes, and fried kabau for 3 minutes.

Keywords : color; kabau; organoleptic; texture

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Published

2021-04-27

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