Pengaruh Penambahan Asam Sunti dan Perbandingan Gum Arab dengan Gelatin terhadap Mutu Bumbu Gulai Aceh Bubuk

Abstract

The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of instant aceh’s curry powder. This research was done at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e addition of sunti acid (D) : (5% ; 10% ; 15%) and ratio of arabic gum and gelatin (I) : (2%:0% ; 1,5%:0,5% ; 1%:1% ; 0,5%:1,5% ; 0%:2%). The parameters analyzed were water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, flavor, and the score value of colour. The results showed that the addition of asam sunti had highly significant effect on water content, ash content, fiber content, total acid, value of pH, solubility, value of colour, total microbial, viscosity, the hedonic value of taste, and the score value of colour. But the addition of sunti acid had no significant effect on hedonic value of flavor. The ratio of arabic gum and galatine had highly significant effect on ash content, fiber content, solubility, value of colour, and viscosity. But the ratio of arabic acid and gelatine had no significant effect on water content, total acid, value of pH, total microbial, the hedonic value of taste, the hedonic value of flavor, and the score value of colour. The interaction between the two factors had highly significant effect on solubility and viscosity. But the interaction between the two factors had no significant effect on all parameters, except solubility and viscosity. The best quality of instant aceh’s curry powder