OPTIMASI SUHU DAN LAMA WAKTU STEAM BLANCHING UNTUK PEMBUATAN JAGUNG MANIS PIPIL BEKU VARIETAS PARAGON
DOI:
https://doi.org/10.21776/ub.jpa.2023.011.01.6Keywords:
Blanching, Optimasi, Jagung manis pipil bekuAbstract
Jagung merupakan komoditas yang mudah rusak dalam keadaan segar. Salah satu metode yang dapat memperpanjang umur simpan sekaligus menjaga kualitasnya yaitu dengan mengolahnya menjadi jagung manis pipil beku. Dalam pembuatan jagung manis pipil diberikan perlakuan blanching metode steam karena dapat menghentikan reaksi enzimatis, mengurangi jumlah mikroba awal, menjaga tekstur bahan, dan menghilangkan komponen yang tidak diinginkan. Tujuan penelitian ini yaitu mendapatkan nilai optimal dari waktu dan suhu blanching untuk respon kadar air, total gula dan warna. Riset ini menggunakan metode RSM (Response Surface Methodology) dengan rancang percobaan CCD (Central Composite Design). Tahap optimasi menggunakan dua faktor yaitu suhu blanching (80○C, 90○C, 100○C) dan waktu blanching (2, 4, dan 6 menit). Analisis data menggunakan software Design Expert 13 dan minitab 18. Hasil penelitian menunjukkan perlakuan terbaik pada pembuatan jagung manis pipil yaitu suhu 80○C selama 2 menit menghasilkan kadar air 83.91%, total gula 4.23%, dan perubahan warna 6.04.
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