Electronic Theses and Dissertation

Bawang merah merupakan komoditas hortikultura penting dengan tingkat produksi dan konsumsi yang tinggi di indonesia, namun memiliki umur simpan yang relatif singkat karena mudah mengalami susut bobot, pertumbuhan tunas, kebusukan dan kehilangan mutu selama penyimpanan. salah satu upaya untuk meningkatkan nilai tambah dan memperpanjang daya simpan adalah mengolahnya menjadi pasta bawang merah sebagai produk siap saji (ready to cook). meskipun demikian, pengembangan pasta bawang merah masih menghadapi kendala berupa browning akibat aktivitas enzim polifenol oksidase serta ketidakstabilan tekstur karena pemisahan fase. penggunaan asam askorbat sebagai agen anti-browning, serta cmc dan minyak kelapa sawit sebagai penstabil, berpotensi mengatasi permasalahan tersebut. namun, konsentrasi optimal ketiga bahan tersebut pada proses pembuatan pasta pada perlakuan pendahuluan belum diketahui. penelitian ini bertujuan untuk mengoptimasikan konsentrasi asam askorbat, cmc dan minyak kelapa sawit dalam pembuatan pasta bawang merah agar dihasilkan produk yang memiliki mutu fisikokimia dan sensori yang baik dengan pendekatan response surface methodology (rsm). penelitian ini menggunakan pendekatan response surface methodology (rsm) dengan rancangan central composite design (ccd) berbantuan perangkat lunak design expert versi 13.0.15 untuk mengoptimalkan formulasi pasta bawang merah secara efisien. faktor yang dioptimalkan meliputi konsentrasi asam askorbat, carboxymethyl cellulose (cmc), dan minyak kelapa sawit pada lima taraf perlakuan. rsm digunakan untuk menganalisis pengaruh ketiga faktor tersebut terhadap karakteristik pasta bawang merah dan menentukan formulasi optimum berdasarkan beberapa respons, yaitu kadar air, ph, viskositas, kadar lemak, aktivitas antioksidan, total padatan terlarut, serta sifat sensori yang meliputi warna, aroma, kekentalan, tekstur, dan homogenitas. berdasarkan hasil optimasi numerik menggunakan perangkat lunak design-expert, diperoleh 27 solusi yang memenuhi kriteria optimasi. formula optimum yang dihasilkan terdiri atas asam askorbat sebesar 0,5%, cmc sebesar 0,5004%, dan minyak kelapa sawit sebesar 5,0%. kombinasi tersebut diprediksi menghasilkan karakteristik produk berupa kadar air 20,64%, ph 5,98, viskositas 12,18 cp, kadar lemak 10,18%, aktivitas antioksidan 11,52 ppm, sensori warna 2,14, sensori aroma 2,23, sensori kekentalan 3,63, sensori tekstur 3,70, sensori homogenitas 3,79, serta nilai uji warna 15

Shallots are an important horticultural commodity with high production and consumption levels in Indonesia. However, they have a relatively short shelf life due to their susceptibility to weight loss, shoot growth, rotting, and quality loss during storage. One effort to increase added value and extend shelf life is to process them into shallot paste, a ready-to-cook product. However, the development of shallot paste still faces challenges such as browning due to polyphenol oxidase enzyme activity and textural instability due to phase separation. The use of ascorbic acid as an anti-browning agent, along with CMC and palm oil as stabilizers, has the potential to address these issues. However, the optimal concentrations of these three ingredients in the paste-making process during the pretreatment are unknown. This study aims to optimize the concentrations of ascorbic acid, CMC, and palm oil in shallot paste production to produce a product with good physicochemical and sensory qualities using the Response Surface Methodology (RSM) approach. This study used the Response Surface Methodology (RSM) approach with Central Composite Design (CCD) and Design Expert software version 13.0.15 to efficiently optimize the shallot paste formulation. The optimized factors included the concentrations of ascorbic acid, carboxymethyl cellulose (CMC), and palm oil at five treatment levels. RSM was used to analyze the influence of these three factors on the characteristics of the shallot paste and determine the optimum formulation based on several responses: water content, pH, viscosity, fat content, antioxidant activity, total soluble solids, and sensory properties including color, aroma, viscosity, texture, and homogeneity. Based on the results of numerical optimization using Design-Expert software, 27 solutions were obtained that met the optimization criteria. The resulting optimum formula consisted of 0.5% ascorbic acid, 0.5004% CMC, and 5.0% palm oil. The combination is predicted to produce product characteristics in the form of water content of 20.64%, pH 5.98, viscosity of 12.18 cP, fat content of 10.18%, antioxidant activity of 11.52 ppm, color sensory 2.14, aroma sensory 2.23, viscosity sensory 3.63, texture sensory 3.70, homogeneity sensory 3.79, and color test value of 15.