Perubahan Warna dan Total Padatan Terlarut pada Jeruk, Tomat, serta Jagung setelah Perebusan

Authors

  • Afnita Nur Amalina Universitas PGRI Yogyakarta
  • Khoirul Amri Universitas PGRI Yogyakarta
  • Linda Dwi Yuni Rustanti Universitas PGRI Yogyakarta
  • Sherina Sherina Universitas PGRI Yogyakarta
  • Azzah Afifah Universitas PGRI Yogyakarta
  • Ibnu Rosyadi Universitas PGRI Yogyakarta
  • Nela Nurmala Universitas PGRI Yogyakarta
  • Alvanza Wida Purusatama Universitas PGRI Yogyakarta
  • Chelsea Savillo Nieto Universitas PGRI Yogyakarta
  • Suko Wijoyo Universitas PGRI Yogyakarta
  • Yasser Dharmawan Universitas PGRI Yogyakarta
  • Saroh Nagija Tofir Universitas PGRI Yogyakarta

DOI:

https://doi.org/10.12928/jfc.v8i1.11986

Keywords:

perebusan, total padatan terlarut, warna

Abstract

Buah dan sayur merupakan komoditas hasil pertanian yang dimanfaatkan sebagai bahan baku berbagai jenis produk pangan olahan. Perebusan merupakan salah satu cara pengolahan buah dan sayur menggunakan panas untuk menghasilkan produk yang dapat dikonsumsi. Warna merupakan parameter yang penting untuk menilai tampilan pangan. Selain itu, total padatan terlarut merupakan parameter dasar untuk memberi gambaran terkait jumlah kandungan gula, khususnya pada buah dan sayur. Penelitian ini bertujuan menganalisis perubahan yang terjadi pada kualitas jeruk, tomat, dan jagung berdasarkan parameter warna dan total padatan terlarut setelah dilakukan perebusan. Jeruk, tomat, dan jagung yang sudah dipotong selanjutnya dimasukkan pada rebusan air yang sudah mendidih dan dibiarkan selama 5 menit. Setelah itu diuji warna dan total padatan terlarutnya menggunakan chromameter dan refractometer. Dari penelitian didapatkan bahwa terdapat perubahan parameter warna L* (kecerahan) pada jeruk dari 40,5 menjadi 57,6 yang menunjukkan bahwa warna jeruk semakin terang setelah perebusan. Sebaliknya pada tomat dan jagung terdapat perubahan parameter warna L* dari 58,83 dan 70,77 menjadi 25,8 dan 58,79 yang menunjukkan bahwa warna tomat dan jagung semakin gelap setelah perebusan. Nilai total padatan terlarut ketiga jenis sampel turun setelah perebusan dapat disebabkan karena larutnya sebagian padatan ke dalam air.

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Published

2025-06-30

Issue

Vol. 8 No. 1 [Juni 2025]

Section

Articles

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Copyright (c) 2025 Afnita Nur Amalina, Khoirul Amri, Linda Dwi Yuni Rustanti, Sherina Sherina, Azzah Afifah, Ibnu Rosyadi, Nela Nurmala, Alvanza Wida Purusatama, Chelsea Savillo Nieto, Suko Wijoyo, Yasser Dharmawan, Saroh Nagija Tofir

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