Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Bubuk Bumbu Sate Padang

Abstract

This study was conducted to determine the effect of temperature and drying time on the quality of satay padang seasoning powder. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design (CRD) with two factors, i. e :drying temperature (S) : (40 ºC, 50 ºC, 60 ºC, and 70 ºC) and drying time (16 hours, 18 hours, 20 hours, and 22 hours). The paramteres analyzed were yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour, the score value of taste, the hedonic value taste of seasoning powder and seasoning liquid flavor. The result showed that drying temperature had highly significant effect on all parameters. Drying time had highly significant effect on yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour,and the score value of taste. The interaction between the two factors had highly significant on yield, water content, and ash content., The interaction between the two factors had significant effect on VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and taste. Drying temperature of 60 0C and drying time 20 hours produced the best quality of satay padang seasoning powder.