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Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang

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Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP MUTU BUMBU TOMBUR DALAM KEMASAN GELAS SELAMA PENYIMPANAN SUHU RUANG SKRIPSI RUGUN SISKA ELIZABETH S 130305065 PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA MEDAN 2017 Universitas Sumatera Utara PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP MUTU BUMBU TOMBUR DALAM KEMASAN GELAS SELAMA PENYIMPANAN SUHU RUANG SKRIPSI Oleh: RUGUN SISKA ELIZABETH S 130305065/ILMU DAN TEKNOLOGI PANGAN Skripsi sebagai salah satu syarat untuk memperoleh gelar sarjana di Fakultas Pertanian Universitas Sumatera Utara PROGRAM STUDI ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA MEDAN 2017 Universitas Sumatera Utara Judul Skripsi : Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang Nama : Rugun Siska Elizabeth Sitompul Nim : 130305065 Program Studi : Ilmu dan Teknologi Pangan Disetujui oleh: Komisi Pembimbing Ir. Hotnida Sinaga, MPhil, PhD Prof. Dr. Ir. Elisa Julianti, MSi Ketua Anggota Mengetahui : Prof. Dr. Ir. Elisa Julianti, Msi Ketua Program Studi Tanggal Lulus : 14 Desember 2017 Universitas Sumatera Utara LEMBAR PERNYATAAN Dengan ini saya menyatakan bahwa segala pernyataan dalam skripsi yang berjudul “Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang” adalah benar merupakan gagasan dan hasil penelitian saya sendiri dibawah arahan pembimbing. Semua data dan informasi yang digunakan dalam skripsi ini telah dinyatakan secara jelas dan dicantumkan dalam daftar pustaka dibagian akhir skripsi serta dapat diperiksa kebenarannya. Skripsi ini juga belum pernah diajukan untuk mperoleh gelar sarjana pada Program Studi sejenis di Perguruan Tinggi lain. Demikian pernyataan ini dibuat untuk dipergunakan sebagaimana mestinya. Medan, (Rugun Siska Elizabeth Sitompul) Universitas Sumatera Utara ABSTRAK RUGUN SISKA ELIZABETH SITOMPUL. Pengaruh penambahan bunga kecombrang terhadap mutu bumbu tombur dalam kemasan gelas selama penyimpanan suhu ruang, dibimbing oleh HOTNIDA SINAGA dan ELISA JULIANTI. Bumbu tombur merupakan salah satu makanan khas suku batak yang dibuat dengan bahan dan metode yang sederhana. Penambahan bunga kecombrang dimaksudkan sebagai senyawa antimikroba alami pada bumbu tombur. Bunga kecombrang memiliki senyawa antimikroba berupa flavonoid, minyak atsiri dan memiliki aktivitas antioksidan yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bunga kecombrang (0%, 10%, 20% dan 30%) dalam pembuatan bumbu tombur terhadap mutu serta menentukan lama penyimpanan terbaik bumbu tombur pada suhu ruang (0, 3, 6 dan 9 hari). Hasil penelitian menunjukkan bahwa bunga kecombrang mampu berperan sebagai bahan pengawet alami untuk bumbu tombur. Hal ini dapat dilihat dari jumlah total cemaran mikroba yang semakin menurun dengan meningkatnya konsentrasi bunga kecombrang mulai dari 10% dengan penyimpanan selama 6 hari pada suhu ruang. Kata kunci: Bunga Etlingera elatior, Bunga kecombrang, Antimikroba, Bumbu Tombur, Pengawet Alami. ABSTRACT RUGUN SISKA ELIZABETH SITOMPUL. The Effect of Etlingera elatior (kecombrang) flower addition on the quality of sambal tombur packaged in glass jar during storage at room temperature, supervised by HOTNIDA SINAGA and ELISA JULIANTI. Sambal tombur is one of the batak cuisine made with simple preparation. Kecombrang flower was added to act as antimicrobial properties in the sambal tombur. The flower contains flavonoids, essential oils with high antioxidant activites. The research was aimed to determine the effect of kecombrang flower addition (0%, 10%, 20% and 30%) and aging time (0, 3, 6 and 9 days), on the quality of sambal tombur stored at room temperature. The results show that the kecombrang flower acted as a natural preservative for sambal tombur. This can be seen from the total number of microbial, in which the microbial contaminants decreased with the increased of 10% of kecombrang flower stored for up to 6 days at room temperature. Keywords: Etlingera elatior flower, bunga kecombrang, sambal tombur, natural preservation. i Universitas Sumatera Utara RIWAYAT HIDUP RUGUN SISKA ELIZABETH SITOMPUL dilahirkan di Jakarta pada tanggal 04 Desember 1995, dari Bapak Edis Kamser Sitompul dan Ibu Normauli Malau. Penulis merupakan anak pertama dari empat bersaudara. Penulis menempuh pendidikan di SD Negeri Gn. PUTRI 01, SMP Negeri 1 Cibinong, dan SMA Ekawijaya Cibinong. Penulis lulus SMA pada tahun 2013 dan berhasil melanjutkan pendidikan ke Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara melalui jalur seleksi bersama masuk perguruan tinggi negeri. Selama mengikuti perkuliahan, penulis aktif sebagai anggota Ikatan Mahasiswa Ilmu dan Teknologi Pangan (IMITP) USU. Penulis memperoleh beasiswa PPA (Peningkatan Prestasi Akademik) USU tahun 2014-2017. Penulis juga telah melaksanakan Praktik Kerja Lapang (PKL) di PT Perkebunan Nusantara IV Air Batu di Air Batu, Asahan, Sumatera Utara dari tanggal 13 Juli 2016 sampai 13 Agustus 2016. Penulis menyelesaikan tugas akhirnya sebagai syarat memperoleh gelar Sarjana Teknologi Pertanian di Program Studi Ilmu dan Teknologi Pangan dengan melakukan penelitian yang berjudul “Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang” di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara. ii Universitas Sumatera Utara KATA PENGANTAR Puji dan syukur penulis ucapkan kepada Tuhan Yang Maha Esa atas segala rahmat dan karunia-Nya sehingga penulis dapat menyelesaikan skripsi yang berjudul “Pengaruh Penambahan Bunga Kecombrang Terhadap Mutu Bumbu Tombur Dalam Kemasan Gelas Selama Penyimpanan Suhu Ruang”. Penulis menyadari bahwa banyak pihak yang telah membantu selama penyelesaian skripsi ini. Pada kesempatan ini penulis ingin menyampaikan ucapan terima kasih yang mendalam kepada: 1. Keluarga tercinta: Bapak Edis Kamser Sitompul, Ibu Normauli Malau, Adik- adik Ronauli Febrianty Sitompul, Rachel Novita Agatha Sitompul dan Ruth Natalia Sitompul. Terima kasih untuk segala doa, motivasi, kasih sayang, cinta dan semangat yang diberikan. 2. Ir. Hotnida Sinaga, MPhil, P.hD, selaku Ketua Komisi Pembimbing Skripsi dan Prof. Dr. Elisa Julianti, MSi selaku Anggota Komisi Pembimbing Skripsi. Terima kasih atas kasih sayang, dukungan, motivasi dan sarannya dalam membimbing penyelesaian skripsi. 3. PENGUJI 4. Penulis juga mengucapkan terima kasih kepada staf pengajar atas semua ilmu dan pelajaran serta kepada pegawai atas segala bantuan yang telah diberikan. 5. Orang-orang terdekat Stevia Amelia Tambunan, Marco Audrik Tambunan dan Azmil Fuady. Terima kasih atas segala perhatian, kasih sayang dan semangat yang telah diberikan. Sahabat-sahabatku Desni, Memori, Eskana, Nova, Poppy, Cia, Indri, Murti, Egidya, Idin, Yosua dan Andrew. Terima kasih atas bantuan, dukungan dan kebersamaan selama masa perkuliahan ini. iii Universitas Sumatera Utara 6. Teman-teman seperjuangan 2013, adik-adik 2014 hingga 2016. Terima kasih atas kebersamaan kita selama studi di Universitas Sumatera Utara dan semua pihak yang tidak dapat disebutkan satu per satu yang telah membantu penulis dalam menyelesaikan skripsi ini. Semoga skripsi ini bermanfaat bagi pihak yang membutuhkan. iv Universitas Sumatera Utara DAFTAR ISI Hal ABSTRAK ...................................................................................................... i RIWAYAT HIDUP ........................................................................................ ii KATA PENGANTAR .................................................................................... iii DAFTAR TABEL ......................................................................................... ix DAFTAR GAMBAR ...................................................................................... xi DAFTAR LAMPIRAN ................................................................................ xiii PENDAHULUAN ........................................................................................... 1 Latar Belakang ........................................................................................ 5 Tujuan Penelitian .................................................................................... 5 Kegunaan Penelitian ................................................................................ 5 Hipotesa Penelitian .................................................................................. 5 TINJAUAN PUSTAKA ................................................................................. 6 Bumbu Tombur ....................................................................................... 6 Bunga Kecombrang ................................................................................ 10 Andaliman .............................................................................................. 11 Bahan Tambahan .................................................................................... 11 Garam ..................................................................................................... 15 Gula ........................................................................................................ 15 Penyimpanan .......................................................................................... 16 BAHAN DAN METODE PENELITIAN .................................................... 18 Waktu dan Tempat Penelitian ................................................................ 18 Bahan Penelitian
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