PENGARUH PROPORSI KACANG TANAH DAN PETIS DENGAN LAMA PEMANASAN TERHADAP KARAKTERISTIK BUMBU RUJAK CINGUR SELAMA PENYIMPANAN [IN PRESS JANUARI 2015]
Abstract
Rujak cingur merupakan makanan tradisional dari Provinsi Jawa Timur. Rujak cingur terbuat dari campuran sayuran, buah-buahan, tahu dan penambahan bumbu petis. Dalam pembuatan bumbu rujak cingur siap saji proporsi bahan yang mendominasi diantaranya kacang tanah dan petis. Tujuan penelitian ini adalah untuk mengetahui proporsi antara kacang tanah dan petis dengan lama pemanasan terhadap sifat-sifat bumbu rujak cingur instan selama penyimpanan. Penelitian ini menggunakan metode Rancangan Acak Kelompok dengan dua faktor. Hasil penelitian menunjukkan bahwa perlakuan terbaik diperoleh pada proporsi kacang tanah : petis 42.5% : 57,5% dengan lama pemanasan bumbu 1.5 menit. Karakteristik bumbu rujak cingur instan terbaik yaitu diperoleh kadar air sebesar 27.17%; Aw 0.76; kadar lemak 12.81%; angka peroksida 4.12 meq/kg; kekerasan 3.91 N; kecerahan 25.13; Total Plate Count 3.41 log CFU/ml; nilai rasa 3.46; aroma 3.34; dan warna 3.41
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Kata kunci : Bumbu instan, Pemanasan, Penyimpanan, Proporsi, Rujak cingur
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