Kandungan gizi dan Organoleptik Sie Reuboh dengan Penambahan Cuka Aren (Arenga pinnata) dan Daun Jeruk Purut (Citrus hystrix) pada Konsentrasi yang Berbeda
Abstract: This research aimed
to study and evaluate the nutritional composition of sie reuboh treated with
different concentrations of palm vinegar (Arenga pinnata) and kaffir lime
leaves (Citrus hystrix) addition. The four treatments for sie reuboh were P0 (0
mL palm vinegar and 0 kaffir lime leaves), P1 (100 mL palm vinegar and 10
kaffir lime leaves, P2 (100 mL palm vinegar and 10 kaffir lime leaves). The
parametes are nutrition content (water content, ash content, fat content,
protein content and carbohydrates content) and organoleptic (hedonic qualiy
test and hedonic test). The result showed that different concentrations of palm
vinegar and kaffir lime leaves addition significantly affected (p<0.05) ash
content and carbohydrates content of sie reuboh. Ash content in this study
ranged from 3.11 % to 2.43 % and carbohydrates content ranged 3.89 % to 5.59 %.
The result of organoleptic showed that
were significantly affected (p<0.05) on hedonic quality test (flavor of palm vinegar, flavour kaffir lime leaves and taste). The value of
palm vinegar flavor has 3.17 to 3.83, the value of kaffir lime leaves has 3.00
to 3.57 and the taste value has 3.30 to
3.77. Different level of palm vinegar and kaffir lime leaves not affected at
moisture content, protein content, fat content, hedonic quality (color and
tenderness) and hedonic (color, flavor, taste, tenderness and overall
appearance).
Keywords: Sie reuboh;
Nutrition content; Organoleptic; palm vinegar; lime lives
Penulis: Masyitah, I. I.
Arief, T. Suryati
Kode Jurnal: jppeternakandd160450