Pengaruh Penambahan Bahan Pengawet Dan Proses Blanching Terhadap Parameter Fisik Dan Kimia Produk Asinan Salak Pondoh Sleman

Lativah Putri Ginanti, Dr. Jumeri, S.T.P. M.Si. ; Prof. Dr. Mohammad Affan Fajar Falah, S.T.P., M.Agr.

2026 | Skripsi | TEKNOLOGI INDUSTRI PERTANIAN

Asinan salak merupakan salah satu produk olahan buah yang memiliki cita rasa khas manis-asam-segar, namun kendala utamanya adalah daya simpan yang relatif singkat dan tampilan produknya yang mengalami perubahan warna sehingga membatasi distribusi dan pemasarannya. Penelitian ini bertujuan menganalisis pengaruh proses blanching serta penambahan natrium benzoat dan natrium metabisulfit terhadap mutu fisik dan kimia asinan salak yang memiliki kendala daya simpan pendek dan perubahan warna. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan blanching serta penambahan beberapa variasi konsentrasi pengawet serta kontrol tanpa pengawet. Parameter yang diuji meliputi pH, derajat kemanisan (°Brix), kekerasan, sebaran warna, dan kadar abu. Hasil penelitian menunjukkan bahwa kombinasi blanching dengan penambahan natrium benzoat dan natrium metabisulfit mampu mempertahankan kualitas asinan salak pondoh serta berpotensi memperpanjang umur simpan produk sehingga dapat meningkatkan daya saing di pasaran.

Pickled snake fruit is a processed fruit product that has a distinctive sweet-sour-fresh taste, but the main constraints are its relatively short shelf life and the appearance of the product that experiences color changes, which limits its distribution and marketing. This study aims to analyze the effect of the blanching process and the addition of sodium benzoate and sodium metabisulfite on the physical and chemical quality of pickled snake fruit which has the constraints of short shelf life and color changes. The method used is a Completely Randomized Design (CRD) with blanching treatment and the addition of several variations in preservative concentrations as well as a control without preservatives. The parameters tested include pH, degree of sweetness, hardness, color distribution, and ash content. The results showed that the combination of blanching with the addition of sodium benzoate and sodium metabisulfite is able to maintain the quality of pickled snake fruit pondoh and has the potential to extend the shelf life of the product, thereby increasing its competitiveness in the market.

Kata Kunci : Asinan salak, blanching, kualitas produk, natrium benzoat, natrium metabisulfit