PENGARUH TEKNIK PENGOLAHAN TERHADAP MUTU BROKOLI
DOI:
https://doi.org/10.33143/jhtm.v10i2.4297Abstrak
Tanaman brokoli merupakan salah satu tanaman sayuran yang dapat memberi nilai kesehatan yang tinggi, namun mempunyai masa simpan yang pendek dan memiliki daya tahan yang sangat rendah setelah panen. Penelitian ini menggunakan dua perlakuan yaitu blansir dan pengukusan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu proses blansir dan pengukusan terhadap mutu brokoli. Penelitian ini dilakukan di Laboratorium Bahan Pangan, Universitas Ubudiyah Indonesia pada tanggal 05 sampai dengan 30 Agustus 2024. Terdapat enam jenis perlakuan yaitu blansir ke sayur brokoli, yaitu blansir pada suhu 90 oC selama variasi waktu 2, 4 dan 6 menit, dan pengukusan pada suhu 100 oCÂ selama variasi waktu 6, 8 dan 10 menit. Hasil penelitian menunjukkan bahwa perlakuan blansir selama 2 menit dengan suhu 90oC, didapat hasil warna agak cerah, teksturnya masih keras, rasa setelah di blansir sangat enak dan aroma yang dihasilkan adalah sedap.
Kata kunci: Pengelolaan, brokoli, blansir, pengukusan.
Broccoli plants are one of the vegetable crops that can provide high health benefits, but they have a short shelf life and very low durability after harvest. This research uses two treatments, namely blanching and steaming. The purpose of this research is to determine the effect temperature and time of blanching and steaming on the quality of broccoli. This research conducted at the Food Science Laboratory, Ubudiyah Indonesia University from August 05 to August 30, 2024. There are six types of treatments, namely blanching broccoli, which includes blanching at 90°C for varying times of 2, 4, and 6 minutes, and steaming at 100 °C for varying times of 6, 8, and 10 minutes. The research results show that the blanching treatment for 2 minutes at 90 °C resulted in a slightly bright color, a still firm texture, a very good taste after blanching, and a delicious aroma.
Keywords: Processing, broccoli, blanching, steaming
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