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Pengaruh Lama Penyimpanan terhadap Kadar Air, Kualitas Fisik, dan Sebaran Jamur Wafer Limbah Sayuran dan Umbi-umbian
ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan terhadap kadar air, kualitas fisik (warna, aroma, tekstur), dan sebaran jamur wafer limbah sayuran dan umbi-umbian. Komposisi wafer (% bahan kering) labu siam 3,68%, sawi 7,81%, wortel 33,28%, tomat 2,74%, ubi jalar 29,77%, kentang 5,38%, daun kembang kol 5,91%, molases 11,38%, dan garam 0,05%. Penelitian ini dilaksanakan pada September—Oktober 2014 bertempat di Desa Bandar Baru, Kecamatan Sukau, Kabupaten Lampung Barat. Tahap analisis kandungan nutrisi bertempat di Laboraturium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan kemudian dilanjutkan dengan uji Beda Nyata Terkecil (BNT) pada taraf 0,01. Hasil penelitian ini menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P<0,01) terhadap kadar air, kualitas fisik, dan sebaran jamur wafer limbah sayuran dan umbi-umbian. Kadar air terendah, tekstur padat, warna kecoklatan, aroma khas wafer dan tidak ada pertumbuhan jamur wafer limbah sayuran dan umbi-umbian masih dapat dipertahankan hingga minggu keempat. ABSTRACT This research aims to understanded the effect of a long storage on water content, physical qualities (color, scent, and texture), and fungus scatters on the wafers of vegetables and potatoes waste. The composition of the wafers (%DM): squashs 3,68 %, green mustards 7,81 %, carrots 33,28 %, tomatoes 2,74 %, sweet potatoes 29,77 %, potatoes 5,38 %, cauliflowes leaves 5,91 %, molasses 11.38 %, and salt 0.05 %. This study was conducted in September—October 2014 at Bandar Baru, Sukau, West Lampung and analysed at Laboratory of Nutrition and Feed of Livestock Department of Animal Husbandry, Faculty of Agriculture University of Lampung. The design of treatment used Completely Random Design (CRD) with four treatments and four tests and then continued with Least Significant Difference Test (LSDT) 0,01. This research result indicated that long storage had significantly effect (P<0,01) on the water content, physical qualities, and fungus scatters on the wafers of vegetables and potatoes waste. The lowest water content, solid texture, brownish color, the scent of typical wafers and there was no a growth of fungus on wafers vegetables and potatoes waste can could be still maintained until the fourth week.
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