Pengaruh Waktu Blanching Terhadap Sifat Kimia dan Organoleptik Tepung Tagalolo (Ficus Septica Brum F)

Sari

This study aims to determine the effect of different blanching lamas on the organoleptic and chemical properties of tagalolo flour produced. This research method uses a simple one-factor Complete Randomized Design (RAL) consisting of 5 treatments and three repeats so as to obtain 5x3 = 12 experimental units. The treatment consists of 5 treatments, namely without ash (LB0), No blanching / control treatment (LB1), Blanching 1 minute (LB2) Blanching 2 minutes (LB3) Blanching 3 minutes (LB4) Blanching 4 minutes. Parameters observed include chemical properties (water content, carbohydrate content, fat content, protein content, ash content) and organoleptic properties (color, aroma, and texture). The long treatment of blanching gave a very different effect on fat, protein and ash content, for water content and carbohydrate content had no real different effect. While on organoleptic properties obtained parameters of color, aroma, texture, give a real different influence. The best tagalolo flour was obtained in the 1-minute blanching treatment (LB1), with a total rank of 18.

Keywords: Tagaloolo fruit, tagalolo flour, blanching, chemical and organolepic properties.