Pengaruh Edible Coating Polisakarida CMC dan Pektin terhadap Karakteristik Fisik dan Sensori Singkong Beku Goreng

Abstract

Singkong merupakan sumber karbohidrat penting yang berpotensi dikembangkan sebagai produk pangan beku goreng. Namun, proses pembekuan dan penggorengan dapat menyebabkan perubahan fisikokimia yang berdampak pada peningkatan penyerapan minyak serta penurunan mutu fisik dan sensori produk. Aplikasi edible coating berbasis polisakarida, seperti carboxymethyl cellulose (CMC) dan pektin, berpotensi memodifikasi perpindahan air dan minyak selama proses pengolahan sehingga dapat mempertahankan kualitas produk akhir. Penelitian ini bertujuan untuk mengkaji pengaruh jenis edible coating polisakarida (CMC dan pektin) serta konsentrasinya terhadap karakteristik fisik dan sensori singkong beku goreng. Penelitian dilakukan menggunakan rancangan faktorial dengan dua faktor, yaitu jenis edible coating (CMC dan pektin) dan konsentrasi (0,5% dan 1,5%), dengan kontrol tanpa coating. Singkong dilapisi edible coating, dikeringkan, dibekukan, kemudian digoreng. Analisis yang dilakukan meliputi sifat reologi larutan coating, ketebalan coating, tekstur, warna, kadar air, kadar lemak, serta uji sensori hedonik dan Rate-All-That-Apply (RATA). Hasil penelitian menunjukkan bahwa peningkatan konsentrasi edible coating meningkatkan viskositas larutan coating dan ketebalan lapisan coating yang terbentuk pada permukaan singkong. Seluruh larutan edible coating menunjukkan perilaku alir non-Newtonian pseudoplastik, yang merupakan karakteristik alir yang diinginkan karena memudahkan proses pelapisan saat aplikasi sekaligus memungkinkan pembentukan lapisan yang stabil dan merata setelah gaya geser dihentikan. Konsentrasi edible coating berpengaruh nyata terhadap beberapa parameter fisik dan kimia, khususnya tekstur, kadar air, dan kadar lemak, sedangkan perbedaan jenis polisakarida memberikan respons yang berbeda pada karakteristik tertentu. Edible coating pektin 0,5% menghasilkan tingkat kerenyahan (crispiness) yang lebih disukai, sementara CMC cenderung meningkatkan nilai hardness. Secara sensori, aplikasi edible coating tidak menimbulkan atribut negatif seperti rasa atau aroma tengik dan mampu mempertahankan karakteristik sensori singkong goreng. Secara keseluruhan, hasil penelitian menunjukkan bahwa aplikasi edible coating polisakarida jenis pektin merupakan perlakuan terbaik, karena memiliki stabilitas larutan dan kemampuan pembentukan film yang lebih baik serta mempertahankan mutu fisik dan penerimaan sensori setelah penggorengan khususnya pada atribut warna, tekstur, dan kesukaan keseluruhan. Temuan ini menegaskan bahwa parameter kemampuan film, penurunan minyak dan penerimaan sensori menjadi indikator utama dalam penentuan perlakuan terbaik, serta memberikan kontribusi penting dalam pengembangan teknologi pengolahan singkong beku goreng dengan kualitas yang lebih baik dan berpotensi diterima oleh konsumen.

Cassava is an important carbohydrate source with high potential for development as a frozen fried food product. However, freezing and frying processes may induce physicochemical changes that lead to increased oil absorption and deterioration of the physical and sensory quality of the product. The application of polysaccharide-based edible coatings, such as carboxymethyl cellulose (CMC) and pectin, has the potential to modify water and oil transfer during processing, thereby helping to maintain the quality of the final product. This study aimed to evaluate the effects of polysaccharide-based edible coating type (CMC and pectin) and concentration on the physical and sensory characteristics of frozen fried cassava. The experiment was conducted using a factorial design with two factors: edible coating type (CMC and pectin) and concentration (0.5% and 1.5%), with an uncoated sample as the control. Cassava samples were coated, dried, frozen, and subsequently fried. The analyses included the rheological properties of the coating solutions, coating thickness, texture, color, moisture content, fat content, as well as sensory evaluation using hedonic testing and Rate-All-That-Apply (RATA). The results showed that increasing edible coating concentration significantly increased the viscosity of the coating solution and the thickness of the coating layer formed on the cassava surface. All edible coating solutions exhibited nonNewtonian pseudoplastic flow behavior, which is considered desirable because it facilitates the coating process during application while enabling the formation of a stable and uniform film once shear stress is removed. Coating concentration had a significant effect on several physical and chemical parameters, particularly texture, moisture content, and fat content, whereas differences in polysaccharide type resulted in distinct responses for specific characteristics. Pectin at 0.5% produced a higher preferred level of crispiness, while CMC tended to increase hardness values. From a sensory perspective, the application of edible coatings did not generate negative attributes such as rancid flavor or odor and was able to maintain the sensory characteristics of fried cassava. Overall, the results indicate that pectin-based edible coating represents the most optimal treatment, owing to its superior solution stability and film-forming ability, as well as its effectiveness in maintaining physical quality and sensory acceptance after frying, particularly in terms of color, texture, and overall liking. These findings highlight that film-forming performance, oil reduction, and sensory acceptance are the key parameters for determining the best treatment and provide an important contribution to the development of frozen fried cassava processing technology with improved quality and strong potential for consumer acceptance.