PENGARUH SUHU DAN LAMA PENGERINGAN DENGAN MENGGUNAKAN FOOD DEHYDRATOR TERHADAP KADAR AIR, MUTU ORGANOLEPTIK DAN TOTAL MIKROBA ASAM JAWA INSTAN

Abstract

Tamarind is a plant that is widely cultivated in tropical countries, including Indonesia. Tamarind flesh is often used in cooking or seasoning in various dishes. Apart from seasoning, tamarind is also used as syirup and candy. The shelf life of tamarind is relatively short and truns blck during storage. The purpose of this study was to determine the effect of temperature and drying time using a food dehydrator on organoleptic quality and total microbes in isntan tamarind. The study was designed using a completely randomized design (CRD) with 2 factors, namely drying temperature (S) and dring time (W), 9 temperature treatments and drying time were studied, namely S1W1 (50˚C for 12 hours), S1W2 (50˚C for 18 hours), S1W3 (50˚C for 24 hours), S2W1 (60˚C for 12 hours), S2W2 (60˚C for 18 hours), S2W3 (60˚C for 24 hours), S3W1 (70˚C for 12 hours), S3W2 (70˚C for 18 hours), S3W3 (70˚C for 24 hours). Each treatment was repeated 3 times to obtain 27 experimental units. Each different data is further tested using SPSS software at a level of 5%. The results showed that there were variations in organoleptic quality, water content and total microbes for dried instan tamarind at different temperatures and times. The best treatment was obtained in the manufacture of instan tamarind at S1W1 using the organoleptic quality most preferrend by panelists, a water content of 1,12% with a total microbes of 3.9 x 10⁶ colonies/g where the still within safe limits according to SNI (SNI 01-3709-1995).