PENGARUH TINGKAT KETUAAN DAUN DAN VARIASI SUHU KYURING TERHADAP KOMPOSISI KIMIA DAN PROFIL KOMPONEN RASA UMAMI DAUN SOKAI (Albertisia papuana Becc)

EVA MAYASARI, S.Pi, Dr. Ir. Supriyadi, M.Sc

2013 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan untuk mengetahui pengaruh tingkat ketuaan daun, dan variasi suhu kyuring (27°-50°C) terhadap komposisi kimia profil komponen senyawa umami, dan penerimaan konsumen terhadap rasa umami daun sokai. Semakin tua daun sokai, kadar air, kadar abu, dan kadar protein akan semakin menurun. Sedangkan kadar lemak dan serat kasar mengalami peningkatan seiring daun peningkatan umur daun. Daun sokai segar maupun serbuk daun kering pada daun muda, sedang dan tua mengandung senyawa umami. Daun sokai segar memiliki nilai KEU lebih tinggi dari pada serbuk daun kering. Perlakuan kyuring pada suhu 40°C menunjukkan nilai KEU tertinggi untuk semua level umur daun. Daun muda baik dalam bentuk segar maupun serbuk kering mempunyai nilai KEU tertinggi, masing-masing sebesar 98716,58 g/100 g dan 208,09 g/100g. Aplikasi penambahan daun sokai pada masakan luntuh jawaw (daun ubi kayu tumbuk) menunjukkan bahwa daun muda segar sebanyak 0,3 % paling disukai dan setara dengan penambahan MSG sebanyak 0,3 % pula.

The aims of this research were to evaluate the effect of maturity level and , variation curing temperature (27°-50°C) on chemical composition, umami taste components profile, and consumer acceptance of umami taste on‘sokai’ leaf. The more mature leaf showed decreases in their moisture, ash, protein contents, however, increases in fat and crude fiber content. Either fresh or dried powder of young, mature, and old leaf were containing umami taste components. Young fresh sokai leaf indicated higher Equivalent Umami Concentration (EUC) value than the dried powder form. Curing at temperature of 40°C was the best temperature for all maturity level of sokai leaf, it was showed by the highest EUC value. Young leaf, either in fresh or dried powder form showed the highest EUC value were 98716,58 g/100 g and 208,09 g/100 g, respectively. The application of sokai leaf on the luntuh dewen jawaw dish (cassava porridge leaf) at level of 0,3 % was the most preference formula, and the concentration was equivalent to 0,3 % of MSG addition.

Kata Kunci : Daun sokai, Albertisia papuana Becc, umur daun, kyuring, umami.