Pengaruh Lama Perendaman Tomat Dalam Larutan Kalsium Hidroksida (Ca(Oh)2) Terhadap Sifat Organoleptik Dan Kadar Air Manisan Kering Tomat (Lycopersicum Esculentum Mill)

Mardila Ade Kantari, IKetut Swirya Jaya, Aladhiana Cahyaningrum

Abstract


Background : Tomatoes are a better source of lycopene than raw tomatoes. Lycopene is known to have the ability as an antioxidant and can protect the body against various diseases, such as cancer and heart disease. Sweets is produced from fruit or vegetables preserved with sugar to prolong shelf life. Obstacles encountered in the manufacture of sweets are organoleptic properties, especially the soft texture of the fruit, and therefore the need for treatment by immersion in a solution of lime water. Of lime to sustain organoleptic properties, especially the soft texture of the fruit.  Objective : This study aimed to determine the effect of long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) on the organoleptic properties and water content of dried candied tomatoes (Lycopersicum esculentum. Mill). Research Methods :This study used an experimental method with experiments in the laboratory. The design in this study was completely randomized design (CRD) with a single factor, namely long immersion treatment of tomatoes in a solution of calcium hydroxide, each re-treatment at 3 times, then performed organoleptic test and moisture test. Analysis of the data using analysis of variance (ANOVA) at α=0.05, while a further test using Tukey's test.  Results : Showing old tomato soaking in a solution of calcium hydroxide (Ca(OH)2) has significant effect on the color of candied dried tomatoes (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0,05). Candied dried tomatoes are the most preferred is the treatment of candied dried tomatoes soaking for 4 hours. Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) significantly affected the moisture content of dried candied tomatoes (p<0.05) with the highest rates in the treatment t1 (22.6%) while the average lowest for the treatment t4 (18,3%).  Conclusion : Long immersion in a solution of calcium hydroxide tomatoes (Ca(OH)2) to the colors and candied dried tomato water content (p<0.05), while for the smell, taste and texture of candied dried tomatoes are not significant (p>0.05 )

Full Text:

PDF

References


Buckle. K.A., R.A. Edwards, G.H. Fleet, M.Wootton. 2007. Ilmu Pangan. Penerjemah Hari Purnomo dan Adiono. Departement of Education and Culture Directorate General of Higher Education, International Development Program of Australia Universities and Colleges. Penerbit Universitas Indonesia.

Badan Penelitian Dan Pengembangan Pertanian Departemen Pertanian. 2009. Aneka Olahan Buah Dan Sayur. Jakarta : Badan Penelitian Dan Pengembangan Pertanian Departemen Pertanian.

Badan Standardisasi Nasional (BSN). 1995. Standar Nasional Indonesia. SNI.01-3710-1995 tentang Buah Kering. BSN. Jakarta.

Bachtiar, Fatah, M. A., & Yusuf, I. (2004). Membuat Aneka Manisan Buah. Jakarta: PT. AgroMedia Pustaka.

Buntaran, W, Astirin OP, Mahajoeno E. 2011. Pengaruh Kosentrasi Larutan Gula Terhadap Karakteristik manisan Kering Tomat (Lycopersicum esculentum). Jurnal Bioteknologi 8(1):1-9

BPS Provinsi NTB. 2012. Nusa Tenggara Barat Dalam Angka. Mataram : Biro Pusat Statistik Provinsi NTB.

Cahyono B. 2008. Tomat. Yogyakarta. Kanisius (Anggota IKAPI).

Deman J. M. 1997. Kimia Makanan. Bandung : Penerbit ITB.

Fachruddin., L. 1998. Membuat aneka manisan. Yogyakarta: Kanisius (Anggota IKAPI).

Fatah, M. A dan Y. Bachtiar. 2004. Membuat Aneka Manisan Buah. Jakarta : Agromedia Pustaka.

Falade, K.O., Igbeka, J.C., Ayanwuyi, F.A., 2007. Kinetics of Mass Transfer and Colour Changes During Osmotic Dehydration of Watermelon. Journal Food Engineer. 80 (3), 979–985.

Firmanto, Bagus Herdy. 2011. Sukses Bertanam Tomat Secara Organik. Bandung : Penerbit Angkasa.

Hanik, U. 2006. Pengaruh Berbagai Konsentrasi Kalsium Hidroksida (Ca(OH)2) Terhadap Kualitas Manisan Kering Tomat (Lycopersicum esculentum Mill). Skripsi. Muhammadyah malang.

Hasanah, U.N. 2010. Proeses Produksi Manisan Carica di UD. Yusafood Berkah Makmur. Program DIII THP, Fakultas Pertanian Universitas Sebelas Maret. Surakarta.

Heru H. H. 2011. Pengaruh Konsentrasi Larutan Kalsium Hidroksida (Ca(OH)2) Dan Larutan Sukrosa Terhadap

Karakteristik Manisan Basah Bunga Rosela. Skripsi. Pasudan

Kemenkes RI. 2010. “Rapor Hijau Untuk Kementerian Kesehatan”. Dalam Mediakom. Ed. XXII. Jakarta

Kemenkes RI. 2010. “ Rencana Aksi Pembinaan Gizi Masyarakat 2010-2014”. Dirjen Bina Kesehatan Masyarakat. Jakarta

Kurnianti Y.D, Hastuti S, Fakhry M. 2011. Produksi Manisan Rambutan Kering Dengan Variasi Konsentrasi Larutan Kapur Dan Karakteristik Pengeringan. Skripsi. Trunojoyo Madura

Kusmiadi, R. 2011. Pengaruh CaCl2 Terhadap Mutu Manisan Buah. Blogkimia. Wordpress.com. diakses pada tanggal 1 Agustus 2014

Musaddad, D dan Nur Hartuti. 2003. Produk Olahan Tomat. Depok: Penebar Swadaya.

Persatuan Ahli Gizi Indonesia. 2008. Tabel Komposisi Pangan Indonesia. Jakarta : Kompas Gramedia.

Rahayu, W. P. 1998. Penuntun Praktikum Penilaian Organoleptik. Fakultas Teknologi Pertanian, Bogor.

Rachmawan, O. 2001. Pengeringan, Pendinginan dan Pengemasan Komoditas Pertanian. Departeman Pendidikan Nasional. Jakarta.

Rahayu, W.P. 2001. Penentuan Praktikum Penilaian Organoleptik. Fakultas Teknologi Pertanian IPB. Bogor.

Susanto, T. dan Suneto, B. 1994. Teknologi Pengolahan hasil Pertanian, Bina Ilmu. Surabaya.

SNI No.1718. 1996. Syarat Mutu Manisan Kering. Jakarta. Badan Standarisasi Nasional.

Sudarmadji, S., Bambang Haryono dan Suhardi. 1997. Analisa Bahan Makanan dan Pertanian. Librty. Yogyakarta.

Sulisna, R. 2002. Pembuatan Manisan Kering Labu Mie (Cucurbita pepo L.) Kajian Konsentrasi Larutan Kapur dan Lama pengeringan Terhadap Sifat Fisik, Kimia dan Organoleptik. Skripsi. Jurusan THP, Fakultas Teknologi Pertanian Universitas Brawijaya. Malang.

Suryani, (2004). Prinsip Dasar Ilmu Gizi. Jakarta. PT. Gramedia Pustaka Utara

Supriana. D. 2009. “Anemia Gizi” Dalam Pembinaan Petugas Kesehatan Puskesmas. Bambanglipuro. Bantul. Disampaikan 29 Desember 2009

Supriati, Yati dan Firmansyah D. Siregar. 2012. Bertanam Tomat dalam Pot dan Polibag. Depok :Penebar Swadaya.

Dewanti, T, Rukmi, W.D, Nurcholis., M, dan Maligan., J.M. 2010. Aneka Produk Olahan Tomat Dan Cabe. Brawijaya. Malang.

Utami, P.W. 2005. Pembuatan Manisan Tamarilo (Kajian konsentrasi Peren-daman Air Kapur Ca(OH)2 dan Lama Pengeringan Terhadap Sifat Fisik, Kimia, dan Organoleptik). Skripsi. Juru-san THP, Fakultas Teknologi Pertanian Universitas Brawijaya. Malang.

Winarno FG dan Rahayu TS. 1994. Bahan Tambahan untuk Makanan dan Kontaminan. Pustaka Sinar Harapan. Jakarta.

Winarno, F.G. 2004. Kimia Pangan dan Gizi. Jakrta: Gramedia Pustaka Utama.




DOI: https://doi.org/10.32807/jgp.v1i1.78

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Jurnal Gizi Prima

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.