Pengaruh Lama Pemasakan pada Pembuatan Kaldu Coklat Tulang Sapi (Beef Brown Broth) dengan Penambahan Cuka Lontar terhadap Kualitas Fisikokimia Dan Organoleptik

The Effect of Cooking Time on Beef Brown Broth with The Addition of Palm (Vinegar) on The Physicochemical and Organoleptic Quality

Abstract

A study aimed to determine the effect of cooking time on the manufacture of beef bone chocolate broth with the addition of palm vinegar on the physicochemical and organoleptic qualities. The design used was a completely randomized design (CRD) consisting of 4 treatments, namely P1 = 30 minutes of cooking time, P2 = 60 minutes of cooking time, P3 = 90 minutes of cooking time, P4 = 120 minutes of cooking time repeated 3 times. The variables measured included fat content, protein content, antioxidant activity, viscosity, pH, color, aroma and taste. The results of this study showed that the treatment had a very significant effect (P<0.01) on fat content, protein content, antioxidant activity, viscosity, pH, aroma and taste, and had a significant effect (P<0.05) on the color of the broth. Protein content, antioxidant activity, pH were highest at 120 minutes of cooking time, while the highest fat content was found in broth with 30 minutes of cooking time, the highest viscosity was found in broth with 90 minutes of cooking time. Cooking time decreases the color of the broth and increases the aroma and taste of the broth. The color, aroma and taste of the broth in the 120 minute treatment produced a brownish white color and produced the preferred aroma and taste. In conclusion, the cooking time of making beef brown broth with the addition of palm vinegar was able to increase the value of protein content, antioxidant activity, viscosity, pH, aroma and taste but decrease the fat content and color of the broth. Cooking time of 120 minutes with the addition of 35 ml of palm vinegar can be applied in the manufacture of beef brown broth and obtain the best treatment on organoleptic properties.

Penelitian ini bertujuan untuk mengetahui pengaruh lama pemasakan pada pembuatan kaldu coklat tulang sapi dengan penambahan cuka lontar terhadap kualitas fisikokimia dan organoleptik. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) terdiri dari 4 perlakuan yaitu P₁ = 30 menit lama pemasakan, P₂ = 60 menit lama pemasakan, P₃ = 90 menit lama pemasakan, P₄ = 120 menit lama pemasakan diulang sebanyak 3 kali. Variabel yang diukur meliputi kadar lemak, kadar protein, aktivitas antioksidan, viskositas, pH, warna, aroma dan rasa. Hasil penelitian ini menunjukkan, perlakuan berpengaruh sangat nyata (P<0,01) terhadap kadar lemak, kadar protein, aktivitas antioksidan, viskositas, pH, aroma dan rasa, dan berpengaruh nyata (P<0,05) terhadap warna kaldu. Kadar protein, aktivitas antioksidan, pH yang tertinggi pada lama pemasakan 120 menit, sedangkan kadar lemak tertinggi terdapat pada kaldu dengan lama pemasakan 30 menit dan viskositas tertinggi terdapat pada kaldu dengan  lama pemasakan 90 menit. Lama pemasakan menurunkan warna kaldu dan meningkatkan aroma dan rasa kaldu. Warna, aroma dan rasa kaldu pada perlakuan 120 menit menghasilkan warna putih kecoklatan serta menghasilkan aroma dan rasa yang disukai. Disimpulkan bahwa, lama pemasakan pada pembuatan kaldu coklat tulang sapi (beef brown broth) dengan penambahan cuka lontar mampu meningkatkan nilai kadar protein, aktivitas antioksidan, viskositas, pH, aroma dan rasa tetapi menurunkan kadar lemak dan warna kaldu. Lama pemasakan 120 menit dengan penambahan 35 ml cuka lontar dapat diaplikasikan dalam pembuatan kaldu coklat tulang sapi (Beef brown broth) dan memperoleh perlakuan terbaik pada sifat organoleptik.