PENGARUH PERENDAMAN DALAM LARUTAN KAPUR TERHADAP BEBERAPA KOMPONEN MUTU KACANG TANAH (Arachis hypogea) TANPA KULIT

  • Shelviana Sampelan
  • Baiq Rien Handayani
  • Wiharyani Werdiningsih

Abstract

This aimed of this research was to determine the effect of calcium hydroxyde marination on quality of peanut without skin. The design used was a completely randomized design (CRD) and randomized block design (RBD). The treatments in this research consist of K1 (control), K2 (0.5% calcium hidroxyde), K3 (1.0% calcium hidroxyde); K4 (1.5% calcium hidroxyde) and K5 (2.0% calcium hidroxyde). There were three replications for each treatment. The parameters observed in this experiment were water content, percentage of calcium hidroxcyde, the percentage of yield, the percentage of damaged pods, the percentage of shriveled pods, the total of fungal colony and the taste and color of peanut. The data were analyzed using Co-Stat software with 5% significance level. The treatments with significantly different then analyzed using Honestly Significance Difference (HSD). The results showed that 1.5% calcium hidroxyde gave the best results on the qualities of peanut without skin up to 28 days of storage with 5% water content, 0.089% calcium hidroxyde content, 84.48% yield, 1.186% shriveled pods, 0.040% damaged pods, <1,0x102 CFU/gram fungal growth , preferred of taste, and  reddish brown of color. 


Keywords: peanut pods, calcium, quality.


 


ABSTRAK


Penelitian ini bertujuan untuk mengetahui pengaruh perendaman dalam larutan kapur terhadap beberapa komponen mutu kacang tanah  (Arachis hypogea L.) tanpa kulit. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK). Perlakuan terdiri atas K1 (kontrol); K2 (konsentrasi kapur 0,5%); K3 (konsentrasi kapur 1,0%); K4 (konsentrasi kapur 1,5%) dan K5 (konsentrasi kapur 2,0%). Setiap perlakuan dibuat tiga (3) ulangan. Parameter yang diamati meliputi kadar air, kadar kapur, persentase rendemen, biji rusak, biji keriput, total jamur, rasa dan warna. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat. Perlakuan yang berbeda nyata diuji lanjut menggunakan Beda Nyata Jujur (BNJ) dengan taraf nyata yang sama. Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan konsentrasi kapur 1,5% memberikan hasil terbaik terhadap mutu biji kacang tanah hingga penyimpanan 28 hari, dengan kadar air 5%; kadar kapur 0,089%; persentase rendemen 84,48%; persentase biji keriput 1,186%; persentase biji rusak 0,040%; total jamur <1,0x102 CFU/gram, rasa disukai, dan warna coklat kemerahan.


Kata kunci: biji kacang tanah, kapur, mutu

Published
2017-03-18
How to Cite
SAMPELAN, Shelviana; HANDAYANI, Baiq Rien; WERDININGSIH, Wiharyani. PENGARUH PERENDAMAN DALAM LARUTAN KAPUR TERHADAP BEBERAPA KOMPONEN MUTU KACANG TANAH (Arachis hypogea) TANPA KULIT. Pro Food, [S.l.], v. 1, n. 2, p. 40-47, mar. 2017. ISSN 2443-3446. Available at: <http://profood.unram.ac.id/index.php/profood/article/view/16>. Date accessed: 22 sep. 2020.
Section
Articles

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