PENGARUH PENAMBAHAN XANTHAM GUM TERHADAP KARAKTERISTIK SENSORI SOHUN BERBASIS TEPUNG BERAS MERAH (Oryza Nivara) DAN TEPUNG SAGU (Metroxylon Sp) - Frisandi, Angga Angrullah; ansharullah, Ansharullah; Sadimantara, Muhammad Syukri (Jurnal Sains dan Teknologi Pangan, 2020)
ABSTRACTThis study aimed to determine the effect of xanthan gum addition on the organoleptic characteristics and chemical properties of selected red rice vermicelli products. This study used a completely randomized design (CRD) with one factor, namely the addition of xanthan gum (A), namely treatment A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%), and A5 (2%). Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.05). The addition of xanthan gum had a significant effect (p <0.05) on the parameters of aroma, taste, texture, and no significant effect on color (p >0.05). Based on the results of the organoleptic assessment, the selected treatment was A2 treatment (1.25% xanthan gum addition) with scores of color, aroma, taste, and texture reached 4.12 (like), 3.98 (slightly like), 3.47 (slightly like), and 4.54 (like), respectively. The analysis of chemical properties included moisture and crude fiber contents that reached 12.59% and 13.45%, respectively. The moisture content of the product met the national standard of vermicelli.Keywords : Vermicelli, Red Rice, Sago Flour, Xanthan GumABSTRAKPenelitian ini bertujuan untuk menentukan pengaruh penambahan xanthan gum terhadap nilai organoleptik dan sifat kimia produk sohun beras merah terpilih. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penambahan xanthan gum (A) yaitu perlakuan A0 (0%), A1 (1%), A2 (1.25%), A3 (1.50%), A4 (1.75%) dan A5 (2%). Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Penambahan xanthan gum berpengaruh nyata (p<0,05) terhadap parameter aroma, rasa, tekstur, dan tidak nyata pada warna (p<0,05). Berdasarkan hasil penilaian organoleptik diperoleh perlakuan terpilih yaitu perlakuan A2 (penambahan xanthan gum 1,25%) dengan skor penilaian Warna 4.12 (suka), aroma 3.98 (agak suka), rasa 3.47 (agak suka), dan tekstur 4,54 (suka), dengan nilai analisis sifat kimia meliputi analisis kadar air sebesar 12,59% dan analisis kadar serat kasar sebesar 13,45%. Berdasarkan pengujian kadar air dan karakteristik organoleptik sohun beras merah sudah sesuai dengan kriteria sohun berdasarkan standar mutu sohun.Kata kunci: Sohun, Beras Merah, Tepung Sagu, Xanthan Gum