Kajian formulasi dodol jambu mete (anacardium occidentale.l) rendah tanin

Oleh :
Niken Pratiwi - H0605023 - Fak. Pertanian

KAJIAN FORMULASI DODOL JAMBU METE (Anacardium occidentale.L) RENDAH TANIN Niken Pratiwi1) Ir Kawiji,MP 2); Rohula Utami., STP., MP 3) ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui cara perlakuan pendahuluan yang tepat agar dapat mengurangi tanin pada jambu mete (Anacardium occidentale L.). Selain itu untuk mengetahui sifat fisik (tekstur), sifat kimia (kadar air, kadar abu, kadar serat kasar, kadar vitamin C), dan sifat organoleptik pada dodol jambu mete (Anacardium occidentale.L) dengan 3 variasi formulasi. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 1 faktor. Pada dodol jambu mete, nilai kadar air dan kadar abu dodol jambu mete semakin meningkat seiring dengan meningkatnya konsentrasi penambahan tepung beras ketan, sedangkan nilai serat kasar semakin menurun. Untuk kadar vitamin C, penambahan tepung beras ketan tidak memberikan pengaruh beda nyata terhadap kadar vitamin C pada dodol. Nilai kekerasan (tekstur) dodol jambu mete semakin menurun seiring dengan meningkatnya konsentrasi penambahan tepung beras ketan. Dodol jambu mete yang paling disukai oleh panelis berdasarkan parameter warna, aroma, rasa dan tekstur berturut-turut yaitu dodol dengan penambahan bubur jambu mete dan tepung beras ketan 67%:33%, 86% :14%, 86% :14%, 75% :25% dan pada parameter keseluruhan, dodol jambu mete yang paling disukai oleh panelis yaitu dodol dengan penambahan bubur jambu mete dan tepung beras ketan 75% :25%.. Berdasarkan hasil analisa kimia, fisik dan sensoris, dodol jambu mete yang dapat diterima oleh konsumen adalah dodol yang dibuat dengan penambahan bubur jambu mete dan tepung beras ketan 75% :25%. Dodol tersebut memiliki karakteristik sebagai berikut kadar air (17.18%), abu (1,42%), serat kasar (1,05%) yang telah memenuhi syarat SNI dan vitamin C (0.036%). Kata kunci : buah jambu mete, sifat kimia, sifat organoleptik, sifat fisik, dodol, tanin 1) Mahasiswa Jurusan/Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sebelas Maret, Surakarta dengan NIM. H 0605023 2) Pembimbing Utama 3) Pembimbing Pendamping xi STUDY OF FORMULATION LOW TANNIN CASHEW TAFFY (Anacardium occidentale.L) Niken Pratiwi1) Ir Kawiji,MP 2); Rohula Utami., STP., MP 3) ABSTRACT The objectives of this research were to know the suitable pretreatment in decreasing tannin content in cashew and to know physical characteristic (texture), chemical characteristic (water content, ash content, coarse fiber content and vitamin C) and organoleptic characteristic cashew taffy with 3 varieties of formulation. The design of this research was to Randomized Completely Design (RCD) consist of 1 factor. The result of this research showed that in step I, pretreatment into boiled citric acid 4% during 15 minutes is resulted significant effect on tannin content in cashew fresh (control). Step II showed that pretreatment into boiled citric acid 4% during 4 hours could decrease tannin content. This pretreatment had shorter time to decrease tannin content. Water content and ash content of cashew taffy were increased by the increasing of glutinous rice flour concentration addition while corse fiber value decreased. The addition of glutinous rice flour provided insignificant effect of vitamin C in cashew taffy. Hardness value (texture) of cashew taffy was decreased by the increasing of glutinous rice flour concentration addition. The most delighted cashew taffy was cashew taffy with addition of cashew porridge and glutinous rice flour 67%:33%, 86%:14%, and 75%:25%. The most delighted cashew taffy from overall parameter was cashew taffy with addition of cashew porridge and glutinous flour 75%:25%. Based on chemical, physical and organoleptic analysis, the acceptable cashew taffy by costumer was taffy made of cashew porridge and glutinous flour 75%:25%. This taffy characterization were water content (17.18%), ash content (1.42%) and coarse fiber (1.05%) and fulfill the SNI requirenment and vitamin C (0,036%). Keywords: cashew fruit, chemical characteristic, organoleptical characteristic, physical characteristic, taffy, tannin. 1) Student of Agriculture Product Technology Department of Agriculture Faculty, Sebelas Maret University, Surakarta, H 0605023 2) Main Counsellor 3) Second Counsellor