PENGARUH PERBEDAAN CARA PENGOLAHAN, KONSENTRASI KAPUR SIRIH DAN LAMA PEMASAKAN TERHADAP KUALITAS KAMBUSE INSTAN

Abstract

The purpose of this study was to determine effect of adding whiting concentration and cooking time to organoleptic characteristics and proximate value of instant kambuse, and compared with traditional kambuse. The research method used was a two-factor factorial Completely Randomized Design (CRD), 3 levels of whiting concentration (K) and 3 levels of cooking time (L), so 9 treatments and one control were obtained. Data analysis using ANOVA was followed 95% DMRT test. The highest hedonic score was found in K2L2 (20% whiting:cooking 90 minutes) color 4.30 (likes), aroma 4.37 (likes), taste 4.43 (likes) and texture 4.37 (likes). The highest descriptive score was in K2L2 (20% whiting: cooking 90 minutes) color 4.40 (like), aroma 4.33 (like), taste 4.37 (like) and texture 4.47 (like). The results of the organoleptic test are used a reference for selected treatment, because it can be seen the sample with highest acceptance rate is based on the preferences of panelists. The selected treatment was found in K2L2 (Whiting 20g:90 minutes cooking). The proximate content of control kambuse water content 11.70 (%ww), ash content 2.19 (%ww), fat 3.22 (%ww), protein 13.92 (%ww), carbohydrate 68.97 (%ww) and crude fiber 7.25 (%ww). For the selected treatment K2L2 (20% whiting:cooking 90 minutes) proximate of water content 9.87 (%ww), ash content 3.28 (%ww), fat 2.65 (%ww), protein 10.57 (%ww), carbohydrate 73.63 (%ww) and crude fiber 4.83 (%ww).