creators_name: Dessy Fatmawati , 1714051037
type: other
datestamp: 2022-09-22 04:06:06
lastmod: 2022-09-22 04:06:06
metadata_visibility: show
title: PENGARUH PENGGUNAAN JENIS CABAI DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK SENSORI, KIMIA DAN MIKROBIOLOGI SAUS CABAI
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: Cabai rawit dan cabai keriting merah mempunyai karakteristik yang berbeda.
Penelitian ini bertujuan untuk mengetahui pengaruh jenis cabai, lama pemanasan
dan interaksi keduanya terhadap karakteristik sensori, kimia dan mikrobiologi
saus cabai yang dihasilkan. Cabai rawit, cabai keriting dan kombinasi keduanya
diproses menjadi saus cabai dengan pemanasan selama 15,30 dan 45 menit. Saus
cabai yang dihasilkan dianalisis sifat sensori (warna, aroma, rasa, kekentalan)
dengan metode skoring dan sifat kimia (kadar air, pH, total padatan terlarut) serta
total mikroba. Data yang diperoleh dilakukan uji Bartlett, Tuckey, Anara dan diuji
lanjut dengan OP OC. Jenis cabai, lama pemanasan dan interaksi keduanya
berpengaruh nyata terhadap saus cabai yang dihasilkan. Jenis cabai keriting merah
dengan lama pemanasan selama 30 menit menghasilkan saus cabai dengan skor
warna 3,93 (merah), aroma 3,87 ( khas aroma cabai), rasa 2,58 (agak pedas),
kekentalan 4,4 (kental), kadar air 63,46 % (sesuai SNI), pH 5,85 (tidak sesuai
SNI), total padatan terlarut 20 % (sesuai SNI), dan total mikroba 5x104 (log
CFU/mL) (sesuai SNI).
Kata kunci: Saus cabai, cabai rawit merah, cabai keriting merah, lama pemanasan

Cayenne pepper and red curly chili have different characteristics. This study aims
to determine the effect of chilitype, heating time and their interaction on the
chemical and sensory characteristics of the chili sauce produced. Cayenne pepper,
curly chili and a combination of both are processed into chili sauce by heating for
15,30 and 45 minuts. The chili sauce produced was analyzed for sensory
propertied (color, aroma, taste, viscosity) by scoring method and chemical
properties (moisture content, pH, total dissolved solids) and total microbes. The
data obtained were tested by Bartlett, Tuckey, Anara and further tested with OP
OC. The type of chili, the duration of heating and the interaction of both have a
significant effect on the chili sauce produced. The type of red curly chili with a
heating time of 30 minutes produces chili sauce, with a color score of 3.93 (red),
aroma 3.87 (typical chili aroma), taste 2.58 (slightly spicy), viscosity 4.4 (thick),
water content 63.46% (according to SNI), pH 5.85 (not according to SNI), total
dissolved solids 20% (according to SNI), and total microbes 5x104 (log CFU/mL)
(according to SNI).
Keywords: Chili sauce, red cayenne pepper, red curly chily, long heating
date: 2022-08-09
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1714051037
citation:   Dessy Fatmawati , 1714051037  (2022) PENGARUH PENGGUNAAN JENIS CABAI DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK SENSORI, KIMIA DAN MIKROBIOLOGI SAUS CABAI.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/66226/1/ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/66226/2/SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/66226/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf