PENGARUH PENGOLAHAN SUHU TINGGI (BLANSIR DAN KUKUS) TERHADAP MUTU ORGANOLEPTIK WORTEL (Daucus carota L.)
DOI:
https://doi.org/10.33143/jhtm.v11i2.5640Kata Kunci:
wortel, blansir, kukus, suhu tinggi, organoleptik, uji hedonik.Abstrak
Penelitian ini bertujuan untuk mengetahui pengaruh pengolahan suhu tinggi (blansir dan kukus) terhadap mutu organoleptik wortel pada berbagai lama waktu pemanasan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor, yaitu metode pengolahan (blansir 90°C dan kukus 100°C) serta waktu perlakuan (2, 4, dan 6 menit untuk blansir; 6, 8, dan 10 menit untuk kukus). Setiap perlakuan diulang tiga kali. Parameter yang diamati meliputi warna, tekstur, aroma, rasa, dan kesukaan keseluruhan dengan uji hedonik menggunakan 20 panelis semi-terlatih. Hasil penelitian menunjukkan bahwa baik metode pengolahan maupun lama waktu pemanasan berpengaruh nyata (p < 0,05) terhadap mutu organoleptik wortel. Nilai skor rata-rata kesukaan keseluruhan tertinggi diperoleh pada perlakuan kukus 6 menit (4,28), diikuti oleh blansir 2 menit (4,18). Metode pengukusan lebih efektif mempertahankan mutu sensori wortel dibandingkan blansir. Dengan demikian, pengukusan selama 6 menit merupakan perlakuan optimum untuk menghasilkan wortel dengan mutu organoleptik terbaik. Hasil ini dapat menjadi acuan dalam pengolahan sayuran rumah tangga maupun industri agar mutu sensori dan nilai gizi tetap terjaga.
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