Analisis Pembuatan Keripik Sukun (Artocarpus communis Forst) pada Berbagai Tingkat Kematangan Buah
Analysis of Making Breadfruit Chips (Artocarpus communis Forst) at Various Levels of Fruit Ripeness
Abstract
Penelitian ini bertujuan untuk melihat pengaruh pemberian campuran bawang putih dan garam terhadap keripik sukun setelah perendaman berdasarkan tingkat kematangan buah sukun (Artocarpus communis, Forst), yang dilaksanakan di Laboratorium Kimia dan Nutrisi Makanan Ternak Fakultas Peternakan Universitas Hasanuddin Makassar pada bulan Juni hingga Juli 2021. Data yang diperoleh diolah secara Rancangan Acak Lengkap (RAL) dengan tiga kali ulangan. Perlakuan yang digunakan dalam penelitian ini adalah pemberian bawang putih dan garam dengan perbandingan: tanpa bawang putih dan garam (B1); 5% bawang putih (B2); 5% bawang putih : 0,2% garam (B3); dan 0,2% garam (B4); yang diberikan pada buah sukun muda (A1), sukun tua (A2) dan sukun masak (A3). Parameter yang dianalisis adalah kadar air, kadar pati, kadar abu dan uji organoleptik yaitu warna, rasa dan aroma. Semakin tua buah sukun sebagai bahan pembuatan keripik dengan memberikan bawang putih semakin banyak dan tanpa garam, akan meningkatkan kadar pati (0.039) dan mengurangi kadar abu (1.283) pada keripik sukun, tetapi keripik sukun yang dibuat dari buah yang masak dengan penambahan bawang putih dan garam yang semakin banyak, akan mengurangi kandungan kadar air pada keripik (4.084). Pada uji organoleptik, maka respon panelis terhadap keripik sukun yang dibuat dari buah sukun masak yang diberi bawang putih 5% tetapi tidak diberi garam merupakan keripik yang lebih disukai dibanding perlakuan lainnya untuk semua parameter baik warna, rasa maupun aroma.
This study aims to see the effect of giving a mixture of garlic and salt to breadfruit chips after soaking based on the maturity level of breadfruit (Artocarpus communis, Forst), which was carried out at the Laboratory of Chemistry and Animal Food Nutrition, Faculty of Animal Husbandry, Hasanuddin University Makassar from June to July 2021. The data obtained were processed in a Completely Randomized Design (CRD) with three replications. The treatments used in this study were garlic and salt in a ratio of non garlic and salt (B1); 5% garlic (B2); 5% garlic : 0,2% salt (B3); and 0,2% salt (B4); which were given to young breadfruit (A1); old breadfruit (A2); and cooked breadfruit (A3). Parameters analyzed were water content, starch, ash and organoleptic tests, namely colour, taste and aroma. The older the breadfruit as an ingredient for making chips by adding more garlic and without salt, it will increase the starch content (0.039) and reduce the ash content (1.283) of the breadfruit chips, but the breadfruit chips made from ripe fruit with the addition of more garlic and salt will reduce the water content of the chips (4.084). In the organoleptic test, the panellists' response to breadfruit chips made from ripe breadfruit with 5% garlic but not salt was the preferred chips compared to other treatments for all parameters colour, taste and aroma.
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