Karakterisasi Profil Sensori dan Senyawa Volatil pada Oncom Merah di Kecamatan Dramaga Kabupaten Bogor

Abstract

Oncom merah adalah produk pangan tradisional khas Jawa Barat. Dalam penelitian ini, oncom merah yang digunakan sebanyak lima sampel yang diperoleh dari toko berbeda yang tersebar di Kecamatan Dramaga Kabupaten Bogor. Oncom merah di daerah Bogor dibuat dengan menggunakan bahan baku ampas tahu dan onggok yang difermentasi dengan menggunakan kapang Neurospora sitophila. Oncom merah difermentasi pada suhu ruang (25-30oC) selama 36-48 jam. Pembuatan oncom merah disetiap produsen seringkali mengalami perbedaan dalam penggunaan bahan baku dan juga proses pengolahannya sehingga dapat berpengaruh terhadap karakteristik sensori dan senyawa volatil yang ada didalamnya. Karakteristik kimia yang dilakukan diperoleh bahwa kadar air 477,75% dan kadar lemak 26,61% tertinggi dengan kode 786, kadar abu tertinggi sampel 478 sebesar 3,95%, kadar protein tertinggi dengan kode 924 sebesar 32,15%, sedangkan karbohidrat tertinggi pada sampel dengan kode 615 sebesar 60,37%. Karakteristik fisik yaitu warna pada raw material oncom merah dengan nilai L*, a*, C*, dan hue berbeda nyata pada beberapa sampel saja, tetapi pada nilai b* artinya sampel berwarna kuning, kelima sampel semuanya berbeda nyata. Selanjutnya, karakteristik fisik yaitu tekstur untuk kelima sampel tidak berbeda nyata pada springiness dan cohesiveness. Tetapi, hardness, gumminess, dan chewiness pada kelima sampel berbeda nyata. Karakteristik profil sensori dilakukan dengan metode rate all that apply (RATA) menggunakan lima sampel oncom merah. Hasil diperoleh bahwa sampel dengan kode 259 merupakan sampel oncom merah yang paling disukai konsumen dengan atribut tertinggi pada aroma beany, warna kuning keemasan, tektsur chewiness, dan rasa bland, sedangkan untuk aftertaste memiliki nilai paling rendah secara keseluruhan jenis atribut. Hasil five aspects food model dalam penelitian ini terdiri dari food, environment, with whom, self-condition, time, and place. Selain itu, hasil volatilomik oncom merah terdapat korelasi antara aroma fermented dan asam dengan senyawa volatil sebagai senyawa marker terdiri dari1-octen-3-ol, 3-octanone, 1-hexanol, hexanal, dan 1-hexene, 3,5,5-trimethyl-. Semua senyawa marker tersebut merupakan senyawa yang berkorelasi positif terhadap aorma fermented dan aroma asam pada oncom merah yang memiliki nilai VIP >1 dan error bar tidak menyentuh sumbu X.

Red oncom is a traditional food product typical of West Java. In this study, five samples of red oncom were used as samples obtained from different shops spread across Dramaga District, Bogor Regency. Red oncom in the Bogor area is made using fermented tofu dregs and tapioca flour dregs using Neurospora sitophila mold. Red oncom is fermented at room temperature (25-30 oC) for 36-48 hours. In the manufacture of red oncom, every producer often experiences differences in the use of raw materials and the processing process, which can affect the sensory characteristics and volatile compounds. The chemical characteristics carried out showed that the water content was 477,75%, the highest fat content was 26,61% with code 786, the highest ash content in sample 478 was 3,95%, the highest protein content was code 924 with 32,15%, while the highest carbohydrate in the sample with code 615 of 60,37%. Physical characteristics, namely the color of the red oncom raw material with L*, a*, C*, and hue values, were significantly different in a few samples. However, the b* value meant that the sample was yellow; the five samples were all significantly different. Furthermore, the five samples' physical characteristics, namely the texture, were not significantly different in springiness and cohesiveness. However, the five samples' hardness, gumminess, and chewiness were significantly different. In the sensory profile characteristics using the rate all that apply (RATA) method using five red oncom samples. It was found that the sample with code 259 was the red oncom sample that consumers liked the most with the highest attributes on beany aroma, golden yellow color, chewiness texture, and bland taste. At the same time, the aftertaste has the lowest value overall type of attribute. The results of the five aspects of the food model in this study consist of food, environment, with whom, self-condition, time, and place. In addition, the volatilomic results of red oncom showed a correlation between fermented and sour aromas with volatile compounds as marker compounds consisting of 1-octen-3-ol, 3-octanone, 1-hexanol, hexanal, and 1-hexene, 3,5,5- trimethyl-. All of these marker compounds positively correlate with fermented and sour aroma in red oncom, which has a VIP value > 1, and the error bar does not touch the X-axis.