PENGARUH PERBANDINGAN BUBUR MENTIMUN DENGAN BUBUR BROKOLI DAN PERSENTASE GUM ARAB TERHADAP MUTU VEGETABLE LEATHER (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable - Rodiyanti Rodiyanti; Sentosa Ginting; Era Yusraini (Universitas Sumatera Utara, 2017)
ABSTRACT The objective of this research was to find out the effect of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted by using completely randomized design (CRD) with two factors, i.e. ratio of cucumber porridge with broccoli porridge (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) and percentage of arabic gum (S) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were water content, total soluble solid, crude fiber content, ash content, color index, organoleptic values of colour, flavour, taste, texture and consumer acceptance. The results showed that the ratio of cucumber porridge with broccoli porridge had highly significant effect on water content, crude fiber content, ash content, and consumer acceptance. The percentage of arabic gum had highly significant effect on water content, crude fiber content, and ash content. The interaction of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum had highly significant effect on crude fiber content. Product vegetable leather the best is product by treatment comparison cucumber porridge with broccoli porridge 30% : 70% and persentase of arabic gum 2,0% which has characteristic of quality crude fiber content highest of 2,7%. Keywords : Cucumber, broccoli, arabic gum, vegetable leather ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab terhadap mutu vegetable leather. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu perbandingan bubur mentimun dengan bubur brokoli (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) dan persentase gum arab (S) (0,5%; 1,0%; 1,5%; 2,0%). Parameter yang dianalisa adalah kadar air, total padatan terlarut, kadar serat kasar, kadar abu, indeks warna, organoleptik hedonik warna, aroma, rasa, tekstur, dan penerimaan konsumen. Hasil penelitian menunjukkan bahwa perbandingan bubur mentimun dengan bubur brokoli memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, kadar abu dan penerimaan konsumen. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, dan kadar abu. Interaksi perbandingan bubur mentimun dengan bubur brokoli dan persentase gum arab memberi pengaruh berbeda sangat terhadap kadar serat kasar. Produk vegetable leather terbaik adalah produk dengan perlakuan perbandingan bubur mentimun dengan bubur brokoli 30% : 70% dan persentase gum arab 2,0% yang memiliki karakteristik mutu kadar serat kasar tertinggi sebesar 2,7%. Kata kunci : Mentimun, brokoli, gum arab, vegetable leather