PENGGUNAAN RESPONSE SURFACE METHODOLOGY PADA OPTIMASI PROSES PENGOLAHAN BAWANG MERAH IRIS IN BRINE

Abstract

Bawang merah merupakan komoditas hortikultura yang mudah rusak dan terkadang mengalami kelangkaan di pasaran. Hal ini menimbulkan masalah serius, seperti harga yang fluktuatif dan terjadinya inflasi. Citarasa bawang merah yang khas menyebabkan keberadaannya dipandang penting oleh masyarakat. Untuk mengatasi tidak kontinunya stok bawang merah di pasaran, perlu dilakukan pengolahan minimal proses, seperti pengolahan bawang merah iris in brine. Tujuan penelitian ini adalah untuk menentukan kondisi optimum proses pembuatan bawang merah iris in brine. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM). Pengolahan data menggunakan Program Design Expert 7.0 dengan tiga faktor, yaitu X1 (konsentrasi garam, %), X2 (konsentrasi asam sitrat, %) dan X3 (lama pemanasan, menit). Hasil optimal diperoleh pada kondisi konsentrasi garam 2,5%, asam sitrat 0,73% dan lama pemanasan 5 menit. Bawang merah iris in brine hasil optimasi memiliki nilai Aw 0,895; nilai chroma 16,97; pH 3,47; total padatan terlarut (TPT) 7,84 ᵒBrix dengan kandungan antosianin 20,21 ppm, kandungan senyawa volatil 91,30 ppm dan aktivitas antioksidan 154,25 ppm. The use of Response Surface Methodology on optimization of in brine shallot slices production Shallot is a horticultural commodity that easily damaged and sometimes become scarcity in the market. This triggered serious problems, such as fluctuating prices and inflation. Typical of shallot flavor causes its existences to be considered as important by society. To overcome the uncontinuous stock of shallot in the market, it is necessary to process shallot using minimal processing, such as shallot slices in brine. The objective of this study was to determine the optimum condition of the shallot slices in brine making process. Optimization of the prosess was done using Response Surface Methodology (RSM). Data were processed using Design Expert 7.0, with three factors, namely X1 (salt concentration,%), X2 (citric acid concentration,%) and X3 (duration of heating, minutes). The optimization result was 0.75% citric acid concentration, 2.5% salt concentration and 5 minutes of heating time. The resulting shallot slices in brine has 0.895 of Aw value; 16.97 of Chroma value; 3.47 of pH; 7.84oBrix of total soluble solid (TSS); 20.21 ppm of anthocyanin content; 91.30 ppm of volatile reducing substances (VRS); and 154.25 ppm of antioxidant activity.