KARAKTERISTIK PASTA BAWANG MERAH (Allium ascalonicum L.) BERDASARKAN PERBEDAAN SISTEM EMULSI

Authors

  • Anni Nuraisyah Universitas Teknologi Sumbawa
  • Wawat Rodiahwati Universitas Teknologi Sumbawa
  • Rhestu Isworo Isworo Universitas Teknologi Sumbawa
  • Mikhratunnisa Universitas Teknologi Sumbawa

DOI:

https://doi.org/10.36761/jt.v5i1.997

Keywords:

Pasta Bawang Merah, ready to use, emulsi, lemak, pati

Abstract

Bima Regency has great potential in producing shallots (Allium
ascalonicum L.) because it can be planted throughout the year so that the production is abundant
Red onion. Onion processing aims to maintain age
save and the quality of the onion. This study compared the characteristics of the pasta
shallots with two different emulsifying systems. Use of an emulsion system
the right one affects the quality of the shallot paste. The research was conducted in a scale
laboratory using a completely randomized design (CRD) with two treatments and
three replications, the first treatment was addition of shortening with lecithin, and
the second treatment adding starch with oil palm. Characteristics of onion paste
red that want to be investigated are water content (AOAC 2005), protein content (AOAC, 2005) and
fat content (AOAC, 2005). The test results of shallot paste show that
The addition of CMC 0.3% for 7 minutes had the lowest water content (44.11%).
While the addition of 6% lecithin 4 minutes has a higher water content
compared to other treatments (51.27%). The highest protein content is found in
treatment with the addition of CMC 0.3% 7 minutes is 3.05%. while lowest on
lecithin addition treatment 6% 4 minutes is 2.63%. Fat content of shallot paste
The highest was the treatment with the addition of CMC by 0.3% with time
stirring 7 minutes (0.89%), while the lowest was found in treatment with
addition of 6% lecithin with a stirring time of 4 minutes (0.82%).

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Published

2021-02-21

Issue

Section

Articles