Abstract
Cepoka eggplant (Solanum torvum) which has a bitter taste when consumed is less attractive to the public even though its properties are good for health. This study aims to determine the effect of maltodextrin percentage and drying time on vitamin C content of instant powdered eggplant cepoka. The method used in the research of instant eggplant cepoka powder is Factorial Randomized Block Design (RBD) which consists of 2 factors: maltodextrin composition (10%, 20%, and 30%) and drying time (6 hours and 7 hours). Each study was repeated 3 times so that 18 trials were obtained. Tests carried out include physicochemical (vitamin C test, water content test, soluble speed test) and organoleptic test (color, aroma, and taste). Data analysis is done by ANOVA. If it is significantly different, then it is continued by using the Smallest Significant Difference Test (BNT), organoleptic test using Friedman and to find the best treatment using the De Garmo Effectiveness Index (1984) method modified by Susrini (2003). The best results were found in the treatment of 30% maltodextrin and 7 hours drying time (M3P2) with the following results: KA (8.58%), Soluble Speed (0.34s), Vitamin C (28.75mg/g), panelist's preference for 3.55 powder color (neutral / normal), 3 beverage color (neutral / normal), 2.65 (not liking) the drink aroma, and 2.85 (not like) the taste of the drink.
Highlights
Cepoka eggplant (Solanum torvum) which has a bitter taste when consumed is less attractive to the public even though its properties are good for health
Metode yang digunakan dalam penelitian serbuk instan terong cepoka yaitu Rancangan Acak Kelompok (RAK) Faktorial yang terdiri dari 2 faktor yaitu komposisi maltodekstrin (10%, 20%, dan 30%) dan lama pengeringan (6 jam dan 7 jam)
Budidaya terong cepoka masih jarang ditemukan dan cenderung tumbuh secara liar karena banyak masyarakat yang kurang mengetahui manfaat dari terong cepoka terutama manfaatnya dalam bidang kesehatan
Summary
Tanaman Industri (2009) sebutan terong cepoka di beberapa daerah pun berbeda antara lain terong pipit, terong rimbang (Melayu), terong takokak (Jawa Barat) dan terong cepoka (Jawa Tengah). Pada dasarnya semua bagian dari terong cepoka mulai dari akar, daun, dan buah dapat diguanakan. Terong cepoka (Solanum torvum) terkenal sebagai tanaman obat tradisional yang dapat menyembuhkan beberapa penyakit antara lain penyakit lambung, bengkak, batuk kronis, bisul, menyembuhkan mata minus, dan menurunkan tekanan darah tinggi. Kandungan kimia dari terong cepoka antara lain alkaloid steroid yaitu jenis solasodin 0,84%. Kandungan lain dari terong cepoka yaitu chlorogenin, sisologenenone, torvogenin, vitamin A , 4 g vitamin C, neo chlorogenine, air 85,4 g, 2,4 g protein, 0,4 g lemak, 10,7 g karbohidrat, 6,1 g serat, 104 mg Ca, 70 mg P, dan 4,6 mg Fe Untuk menjaga kandungan gizi pada terong cepoka dibutuhkan pengolahan yang benar. Sedangkan untuk membantu dalam proses pengeringan minuman instan terong cepoka,maka dibutuhkan bahan pengisi untuk mempercepat proses pengeringan yaitu maltodekstrin. Maltodekstrin berfungsi untuk melapisi komponen flavor, memperbesar volume, mempercepat proses pengeringan, mencegah kerusakan bahan akibat panas, dan meningkatkan daya kelarutan (Yuliawati, 2015)
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