Electronic Theses and Dissertation

Bawang merah merupakan salah satu komoditas hortikultura penting di Indonesia, termasuk di Provinsi Aceh. Keterbatasan daya simpan bawang merah segar mendorong perlunya diversifikasi produk olahan, salah satunya dalam bentuk pasta bawang merah. Tantangan utama dalam pengolahan pasta adalah terjadinya pencoklatan akibat aktivitas enzim yang dapat menurunkan mutu visual dan nilai nutrisi. Penelitian ini bertujuan untuk mengetahui pengaruh metode blansir (rebus dan kukus) serta variasi waktu blansir (2, 3, dan 4 menit) terhadap mutu fisikokimia pasta bawang merah varietas Tajuk. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial 2 × 3 dengan tiga ulangan sehingga diperoleh 18 kombinasi perlakuan. Proses pengolahan meliputi blansir, penghalusan, penambahan garam dan asam sitrat, pengemasan, serta pasteurisasi. Parameter yang diamati meliputi kadar air, pH, total padatan terlarut (TPT), vitamin C, total asam, dan warna (L*, a*, b*). Hasil penelitian menunjukkan bahwa metode dan waktu blansir serta interaksi keduanya berpengaruh sangat nyata (P≤0,01) terhadap kadar air, TPT, dan vitamin C. Perlakuan blansir kukus 2 menit (B2W1) menghasilkan mutu terbaik dengan kadar air terendah (66,72%), TPT tertinggi (12,40 °Brix), dan vitamin C tertinggi (5,71 mg/100 g). Nilai L* dan b* dipengaruhi nyata (P0,05).

Shallot (Allium ascalonicum L.) is one of the most important horticultural commodities in Indonesia, including Aceh Province. The limited shelf life of fresh shallots necessitates product diversification, such as shallot paste. However, the main challenge in processing paste is enzymatic browning, which reduces both visual quality and nutritional value. This study aimed to evaluate the effect of blanching methods (boiling and steaming) and blanching durations (2, 3, and 4 minutes) on the physicochemical properties of shallot paste from the Tajuk variety. A completely randomized factorial design (2 × 3) with three replications was applied, resulting in 18 treatment combinations. Processing steps included blanching, grinding, addition of salt and citric acid, packaging, and pasteurization. Parameters observed were moisture content, pH, total soluble solids (TSS), vitamin C, total acidity, and color (L*, a*, b*). Results showed that blanching method, blanching time, and their interaction had a highly significant effect (P≤0.01) on moisture content, TSS, and vitamin C. The best treatment was steaming for 2 minutes (B2W1), which produced the lowest moisture content (66.72%), the highest TSS (12.40 °Brix), and the highest vitamin C content (5.71 mg/100 g). Lightness (L*) and yellowness (b*) were significantly affected (P0.05). In conclusion, steaming for 2 minutes is recommended as the optimal blanching treatment to produce shallot paste with good physicochemical quality.