Pengaruh Suhu Air Perendaman terhadap Mutu Tepung Buah Mengkudu (Morinda citrifolia Linn.) - Asriani Asriani; Netti Herawati; Halimah Husain (Jurusan Kimia FMIPA UNM, 2018)
ABSTRAKBuah mengkudu (Morinda citrifolia Linn.) merupakan salah satu buah tropis Indonesia dengan tingkat produktivitas yang tinggi. Tepung buah mengkudu dapat digunakan sebagai produk olahan yang dapat bertahan lama. Penelitian ini bertujuan untuk mengetahui pengaruh suhu air perendaman terhadap mutu tepung buah mengkudu. Jenis penelitian eksperimen meliputi preparasi sampel, perendaman, pengeringan, pengayakan dan uji mutu tepung. Aspek kimia meliputi karbohidrat, protein, kadar air, kadar abu dan uji organoleptik meliputi tekstur, aroma dan warna. Pembuatan tepung buah mengkudu menggunakan suhu perendaman bervariasi 5 , 28 , 100 , dan tanpa perendaman sebagai kontrol. Proses pembuatan tepung buah mengkudu yang memperoleh hasil baik mengacu pada SNI adalah perendaman dengan suhu 100 . Hasil analisis aspek kimia rendemen 10,1959%, kadar karbohidrat 21,4553%, Kadar Protein 9,2902%, kadar air basis kering 8,9767% basis basa 8,2403% dan kadar abu 3,4696%. Uji organoleptik tepung berwarna kecoklatan, memiliki bau khas tidak tajam dan tekstur yang halus.Kata kunci: Morinda citrifolia Linn., Mengkudu, Tepung, Perendaman ABSTRACTNoni (Morinda citrifolia Linn.) is one of Indonesian tropical fruit with a high level of productivity. Noni’s powder could be utilized as a long-period product. This research aims to know the effect of water soaking temperature on the quality of noni powder. The Type of this experimental research include sample preparation, soaking, drying, sieving and powder quality test. The chemical aspects include protein, carbohydrates, water, ash, and organoleptic test such as texture, aroma, and color. Making noni powder needs some kinds of temperature such as 5℃, 28℃, 100℃ and without soaking as control. The process of making noni powder which acquire good result refers to SNI is soaking with temperature 100℃. Result of aspect chemistry have 10.1959% yield, 21.4553% carbohydrate, 9.2902% protein, 8.9767% dry basis water, 8.2403% water wet basis and 3.4696% ash content, and organoleptic test of brown powder have a little special aroma and soft texture.Keywords: Morinda citrifolia Linn., Noni, Powder, Soaking