PENGARUH PERBANDINGAN JUMLAH CABAI MERAH DENGAN ANDALIMAN TERHADAP MUTU SAMBAL ANDALIMAN DAN PENENTUAN UMUR SIMPAN (The Effect of Comparison of Quantity of Red Chili and Andaliman on the Quality of Sambal Andaliman and Determination of Shelf Life) - Khairunnisa Khairunnisa; Ridwansyah Ridwansyah; Herla Rusmarilin (Universitas Sumatera Utara, 2018)
ABSTRACT The research was to determine the effect of quantity of red chili and andaliman on the quality of sambal andaliman and determination of shelf life. This study used completely randomized design with one factor, namely the comparison quantity of red chili and andaliman with composition of (S): 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, and 50%:50%. The comparison quantity of red chili and andaliman gave highly significant effect on moisture content, fiber content, protein content, color index, antioxidan and gave significant effect on ash content. The best quality of sambal andaliman comparison quality was using red chili of 90% and andaliman of 10% had significants difference with the control of sambal andaliman on total microbes. Determination shelf life using Arrhenius method gave shelf life of sambal andaliman (based on critical parameters i.e moisture content) at temperature of 20°C was 89 days, at temperature of 30°C was 56 days, at temperature of 40°C was 30 days and at temperature of 50°C was 18 days. Keywords: Andaliman, Red chili, Sambal, Shelf life ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan jumlah cabai merah dengan andaliman terhadap mutu sambal andaliman dan penentuan umur simpan. Penelitian ini menggunakan rancangan acak lengkap non-faktorial yaitu perbandingan cabai merah dan andaliman dengan komposisi (S) : 100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, dan 50%:50%. Perbandingan jumlah cabai merah dengan andaliman memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar serat, kadar protein, indeks warna, antioksidan dan memberikan pengaruh berbeda nyata terhadap kadar abu. Mutu sambal andaliman terbaik yaitu perbandingan jumlah cabai merah 90% dan andaliman 10% memberi pengaruh berbeda nyata dengan sambal andaliman kontrol terhadap total mikroba. Pada pendugaan umur simpan metode arrhenius diperoleh umur simpan sambal andaliman berdasarkan parameter kritis yaitu kadar air pada suhu 20°C selama 89 hari, suhu 30°C selama 56 hari, suhu 40°C selama 30 hari dan suhu 50°C selama 18 hari. Kata kunci: Andaliman, Cabai merah, Sambal, Umur simpan