Makhasin, Rohmah Nisaul (2025) KARAKTERISTIK ORGANOLEPTIK DAN FISIK BUMBU RABEG INSTAN BERDASARKAN BENTUK BUMBU DAN LAMA PENUMISAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Rabeg is a historical heritage from the tradition of Banten Sultanate. This distinctive characteristic make Rabeg an important regional culinary representation to be preserved. By converting seasonings into instant form, people could prepare Rabeg more efficiently, as seasonings are generally available in paste and powder forms. The main objective of this study was to determine the organoleptic and physical characteristics of instant rabeg seasoning through variations in seasoning form and sautéing time. This study used a factorial completely randomized design consisting of two factors, namely the form of seasoning (paste and powder) and sautéing duration (3, 6, 9 minutes). Organoleptic evaluation showed the following results: color non-significant, taste significant, aroma significant, viscosity non significant, overall significant, water activity significant, yield significant, L* non- significant, a* non-significant, b* significant, Chroma significant, ºHue significant. The optimal treatment was determined to be the seasonings paste followed by the sautéing duration 9 minutes. The research results demonstrated a water content, ash content, fat content, and total plate count.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Rabeg merupakan warisan sejarah dari tradisi Kesultanan Banten. Ciri khas ini menjadikan Rabeg sebagai representasi kuliner daerah yang penting untuk dilestarikan. Dengan mengubah bumbu menjadi bentuk instan, masyarakat dapat mengolah Rabeg dengan lebih efisien, karena bumbu umumnya tersedia dalam bentuk pasta dan bubuk. Tujuan utama dari penelitian ini adalah untuk mengetahui karakteristik organoleptik dan fisik dari bumbu rabeg instan melalui variasi bentuk bumbu dan waktu penumisan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor, yaitu bentuk bumbu (pasta dan bubuk) dan lama penumisan (3, 6, 9 menit). Evaluasi organoleptik menunjukkan hasil sebagai berikut: warna tidak signifikan, rasa signifikan, aroma signifikan, viskositas tidak signifikan, keseluruhan signifikan, aktivitas air signifikan, rendemen signifikan, L* tidak signifikan, a* tidak signifikan, b* signifikan, Chroma signifikan, ºHue signifikan. Perlakuan optimal ditentukan sebagai pasta bumbu yang diikuti dengan durasi penumisan 9 menit. Hasil penelitian menunjukkan kadar air, kadar abu, kadar lemak, dan angka lempeng total. | |||||||||
| Uncontrolled Keywords: | Banten culinary, Rabeg, seasoning, sautéing | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Rohmah Nisaul Makhasin | |||||||||
| Date Deposited: | 23 Aug 2025 02:50 | |||||||||
| Last Modified: | 23 Aug 2025 02:50 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/28696 |
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