Update Artikelilmiah: 38064

FIFA INDYWARA NARESWARI

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Abstrak (Bhs. Indonesia)

Cimplung singkong merupakan olahan pangan tradisional yang terbuat dari singkong yang direbus dalam air nira kelapa. Cimplung singkong belum banyak diproduksi dalam kemasan siap saji sebagai makanan bernilai jual. Hal ini dikarenakan cimplung singkong merupakan makanan semi basah sehingga mudah basi dan tidak tahan lama. Dalam upaya mempertahankan mutu cimplung singkong, pada penelitian ini dilakukan proses termal pasteurisasi dengan variasi lama 10 menit dan 15 menit serta penggunaan kemasan EVOH (Etilen Vinyl Alcohol) dan boilpack. Parameter mutu yang diamati meliputi tekstur, pH, warna, dan kadar brix selama 6 minggu penyimpanan. Tujuan penelitian ini yaitu 1) Mengetahui pengaruh jenis kemasan terhadap mutu cimplung singkong, 2) Mengetahui pengaruh lama pasteurisasi terhadap mutu cimplung singkong, dan 3) Mengetahui pengaruh interaksi jenis kemasan dan lama pasteurisasi mutu cimplung singkong. Hasil dari penelitian ini yaitu 1) Perlakuan jenis kemasan berbeda nyata terhadap nilai tekstur, pH, dan warna namun tidak berbeda nyata terhadap kadar brix cimplung singkong, 2) Perlakuan lama pasteurisasi berbeda nyata terhadap nilai warna namun tidak berbeda nyata terhadap tekstur, kadar brix, dan pH cimplung singkong, dan 3) Interaksi antara jenis kemasan dengan lama pasteurisasi, tidak berbeda nyata terhadap seluruh parameter mutu cimplung singkong

Abtrak (Bhs. Inggris)

Cassava cimplung is a traditional processed food made from cassava which is boiled in coconut sap water. Cassava has not been widely produced in ready-to-eat packaging as a selling value food. This is because cimplung is a semi-wet food so it easily spoils and does not last long. In an effort to maintain the quality of cassava cimplung, in this study a thermal pasteurization process was carried out with variations in the length of 10 minutes and 15 minutes and the use of EVOH (Ethylene Vinyl Alcohol) and boilpack packaging. Quality parameters observed included texture, pH, color, and brix content for 6 weeks of storage. The aims of this study were 1) To determine the effect of packaging type on the quality of cassava cimplung, 2) To determine the effect of pasteurization time on the quality of cassava cimplung, and 3) To determine the interaction effect of packaging type and pasteurization duration on the quality of cassava cimplung. The results of this study were 1)The treatment of the type of packaging was significantly different on the value of texture, pH, and color but was not significantly different on the brix content of cassava cimplung, 2) Pasteurization time treatment was significantly different to color value but not significantly different to texture, brix content, and pH of cassava cimplung, and 3) The interaction between the type of packaging and the duration of pasteurization was not significantly different on all quality parameters of cassava cimplung

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