PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT

AZZAHRA, FRISKA and Parwiyanti, Parwiyanti (2024) PENGARUH PENAMBAHAN PEWARNA ALAMI TERHADAP KARAKTERISTIK SAUS TOMAT. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi pewarna alami terhadap karakteristik fisik, kimia dan organoleptik saus tomat. Metode penelitian menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 perlakuan yaitu perlakuan A jenis pewarna alami dengan 4 taraf (bunga rosella, buah bit, bunga telang dan bunga sepatu) dan perlakuan B konsentrasi pewarna alami dengan 2 taraf (2% dan 4%). Setiap perlakuan diulang sebanyak 3 kali. Parameter yang diamati pada penelitian ini yaitu karakteristik fisik (viskositas dan warna), karakteristik kimia (kadar air, pH dan total padatan terlarut) dan uji organoleptik (rasa, warna dan aroma). Hasil penelitian menunjukkan bahwa jenis pewarna alami berpengaruh nyata terhadap warna (lightness, redness, yellowness), kadar air, dan pH. Konsentrasi pewarna alami berpengaruh nyata terhadap viskositas , warna (lightness, redness, yellowness), kadar air dan total padatan terlarut. Interaksi jenis pewarna alami dan konsentrasi pewarna alami berpengaruh nyata terhadap warna (lightness, yellowness), kadar air dan uji hedonik (warna). Perlakuan terbaik penelitian ini menggunakan jenis pewarna alami bunga rosella konsentrasi 2% dengan hasil parameter viskositas 284,07 Ps; lightness 37,53; redness 18,68; kadar air 84,62%; dan uji hedonik warna 3,2 (suka).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	saus tomat, jenis dan konsentrasi pewarna alami
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Friska Azzahra
Date Deposited:	13 Sep 2024 02:23
Last Modified:	13 Sep 2024 02:23
URI:	http://repository.unsri.ac.id/id/eprint/157223

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