Pengaruh Jenis Kemasan Dan Lama Waktu Penyimpanan Pada Suhu Ruang Terhadap Mutu Bubuk Bawang (Allium Cepa Var Aggregatum L)

Abstract

Penelitian ini adalah untuk mengetahui adanya pengaruh penggunaan berbagai jenis kemasan pada suhu ruang terhadap mutu bubuk bawang merah goreng selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor yaitu jenis kemasan dan lama penyimpanan dengan 3 kali ulangan untuk setiap perlakuan. Bubuk bawang merah disimpan pada 5 jenis kemasan yaitu botol kaca, plastik PE, plastik PP, aluminium foil, dan kertas. Analisis yang dilakukan berupa, kadar air, kadar abu, kadar protein, kadar karbohidrat dan organoleptik diuji pada 0 hari, 10 hari dan 20 hari. Data hasil penelitian diuji dan dianalisis menggunakan Analisis Sidik Ragam (ANOVA) setelah itu dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa berbagai jenis kemasan dan lama waktu penyimpanan sangat berpengaruh nyata terhadap mutu produk seperti kadar air, kadar abu, kadar protein, kadar karbohidrat dan uji organoleptik. Perlakuan terbaik yang dilakukan pada penelitian 20 hari adalah kemasan aluminium foil dengan jumlah kadar air (8.04% – 10.47%), kadar abu (3.10% - 3.62%), kadar protein (10.00% - 9.00%), kadar karbohidrat (68.40% - 67.64%) dan organoleptik, warna (4.08 – 3.69), tekstur (3.97 – 3.53), aroma (3.97 – 3.65), dan rasa (4.08 – 3.70).

This study was to determine the effect of using various types of packaging at room temperature on the quality of fried shallot powder during the storage process. This study used a completely randomized design (CRD)factorial pattern with two factors, namely the type of packaging and storage time with 3 replications for each treatment. Shallot powder is stored in 5 types of glass bottles, PE plastic, PP plastic, aluminum foil, and paper. Analysis carried out  of water content, ash content, protein content, carbohydrate content and organoleptic were tested at 0 days, 10 days and 20 days. The data of the research examined and analyzed using Analysis of Variety (ANOVA) and continued with the Duncan test. The results showed that various types of packaging and length of storage time had a significant effect on product quality such as water content, ash content, protein content, carbohydrate content and organoleptic tests. The best treatment carried out in the 20-day study was aluminum foil packaging with a total moisture content of(8.04% - 10.47%), ash level (3.10% - 3.62%), protein level (10.00% - 9.00%), carbohydrate level (68.40% - 67.64%). ) and organoleptic, color (4.08 - 3.69), texture (3.97 - 3.53), aroma (3.97 - 3.65), and taste (4.08 - 3.70).