Pemanfaatan Pati Ubi Jalar Ungu sebagai Alternatif Pengental Alami Saus Tomat
DOI:
https://doi.org/10.51574/wanatani.v5i2.557Keywords:
Ubi jalar ungu, pengental alami, saus tomat, antosianinAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar ungu (Ipomoea batatas L.) sebagai bahan pengental alami terhadap mutu saus tomat yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan berupa pambahan bubur ubi jalar ungu kukus ke dalam bubur tomat, terdiri atas tiga taraf yaitu A = 5%, B = 10% dan C = 15%. Parameter yang diamati meliputi kadar vitamin C, Kadar pH, Kekentalan (Operating Instructioo/viskometer), Total padatan terlarut, Uji organoleptic (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan bahwa penambahan bubur ubi jalar ungu tidak mempengaruhi kadar vitamin C tetapi sangat berpengaruh terdapat kadar pH, kadar kekentalan dan kadar total padatan terlarut yang dihasilkan. Uji organoleptik menunjukkan bahwa tingkat kesukaan panelis berada pada kategori agak suka hingga suka dengan nilai 2,76–3,76, dan perlakuan penambahan ubi jalar ungu 15% menghasilkan tingkat kesukaan tertinggi. Penelitian ini menunjukkan bahwa pati ubi jalar ungu berpotensi digunakan sebagai alternatif pengental alami yang mampu meningkatkan mutu fisik dan penerimaan konsumen terhadap saus tomat.
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