KAJIAN JENIS PENGERINGAN DAN BEBERAPA BAHAN PENGISI TERHADAP KUALITAS BUBUK BAWANG MERAH VARIETAS PIKATAN - Wanti Dewayani; Riswita Samsuri; Erina Septianti; Warda Halil (Jurnal Pengkajian dan Pengembangan Teknologi Pertanian, 2019)
Study of Drying Types and Fillers On The Quality of Shallot Powder of Pikatan Variety. This study aimed to examine the drying types and some fillers for effective quality of shallot powder. The activity was carried out at the Postharvest Laboratory of the Assessment Institute of Agricultural Technology of South Sulawesi for 8 months from April to December 2016. The experiment used a factorial randomized block design with two factors. The first factor was type of dryer namely manual oven 60oC, electric oven temperature 60oC, electric oven temperature 100oC and sun drying, and the second factor was the filler as tapioca, maizena, and without filler. Materials and equipment used were shallot variety of Pikatan, tapioca, maizena and water, shallot slicer, knife, manual oven, electric oven, cabinet drier, household manual oven with gas stove, blender, winnow, spoon, basin and packaging. Tools and chemicals were used for analysis of moisture, ash, fat and protein. The results of the activity showed that the type of drying and filling material had an effect on the quality of the Pikatan variety of shallot powder. There was a real interaction between the type of drying and filling material on moisture, ash, fat, protein, and organoleptic characteristics (color, taste, texture and overall acceptance). The best shallot powder was shallot powder such as combination of manual drying temperature of 60oC and tapioca filler with  yield of 21.0%,  moisture content 7.98%, ash content 3.16%,  fat content 0.98% and  protein content 7.87%.   Penelitian ini bertujuan untuk mengkaji jenis pengering dan beberapa bahan pengisi terhadap kualitas bubuk bawang merah yang efektif. Kegiatan dilaksanakan di Laboratorium Pascapanen Balai Pengkajian Teknologi Pertanian Sulawesi Selatan selama 8 bulan mulai bulan April sampai Desember 2016. Percobaan menggunakan rancangan acak kelompok faktorial dengan dua faktor. Faktor I jenis pengeringan terdiri dari oven manual suhu 60oC, oven listrik suhu 60 oC, oven listrik suhu 100oC dan sinar matahari. Faktor II adalah bahan pengisi meliputi tapioka, maizena, dan tanpa bahan pengisi. Bahan dan alat yang digunakan, terdiri dari bawang merah varietas Pikatan, tepung tapioka, pati jagung (maizena) dan air, pengiris bawang, pisau, oven manual, oven listrik, cabinet drier, oven manual rumah tangga dengan kompor gas, blender, tampah, sendok, baskom, dan kemasan. Alat dan bahan kimia digunakan untuk analisis kadar air, kadar abu, kadar lemak, dan protein. Hasil kegiatan menunjukkan bahwa jenis pengeringan dan bahan pengisi berpengaruh terhadap kualitas bubuk bawang merah varietas Pikatan. Hasil penelitian menunjukkan adanya interaksi nyata antara jenis pengeringan dan bahan pengisi terhadap kadar air, kadar abu, lemak, protein, dan karakterisrik organoleptik (warna, rasa, tekstur dan penerimaan secara keseluruhan). Bubuk bawang merah yang terbaik adalah bubuk bawang merah dengan pengeringan manual suhu 60oC dengan bahan pengisi tapioka dengan rendemen 21,0 %, kadar air 7,98%, kadar abu 3,16%, lemak 0,98%, dan protein 7,87%.