Pengaruh Metode Pemanasan Awal dan Jenis Tomat Lokal terhadap Sifat Fisikokimia dan Organoleptik Pasta Tomat

Abstract

Pasta tomat di Indonesia masih didominasi produk impor meskipun potensi produksi tomat lokal cukup besar. Penelitian ini bertujuan menganalisis pengaruh metode pemanasan awal dan jenis tomat lokal terhadap karakteristik fisikokimia dan organoleptik pasta tomat. Penelitian menggunakan Rancangan Acak Lengkap pola faktorial dengan dua faktor, yaitu metode pemanasan awal (cold break dan hot break) serta jenis tomat (ceri, sayur, dan apel). Hasil penelitian menunjukkan bahwa metode pemanasan awal tidak berpengaruh nyata terhadap sebagian besar karakteristik fisikokimia, sedangkan jenis tomat berpengaruh nyata terhadap nilai b*, total padatan terlarut, dan rendemen. Kombinasi metode pemanasan awal dan jenis tomat berpengaruh nyata terhadap kesukaan panelis pada atribut warna, aroma, rasa, tekstur, dan overall. Perlakuan cold break menggunakan tomat sayur direkomendasikan apabila mengutamakan karakteristik fisikokimia dan cita rasa khas pasta tomat, sedangkan perlakuan hot break menggunakan tomat sayur direkomendasikan apabila mengutamakan penerimaan konsumen.

Tomato paste in Indonesia is still predominantly supplied by imported products despite the considerable potential of local tomato production. This study aimed to analyze the effects of preheating methods and local tomato varieties on the physicochemical and organoleptic characteristics of tomato paste. The experiment employed a Completely Randomized Design with a factorial arrangement consisting of two factors: preheating method (cold break and hot break) and tomato variety (cherry, common, and apple tomatoes). The results showed that the preheating method had no significant effect on most physicochemical characteristics, whereas tomato variety significantly affected the b* value, total soluble solids, and yield. The combination of preheating method and tomato variety significantly affected panelists' preference for color, aroma, taste, texture, and overall. The cold break treatment using common tomatoes is recommended when physicochemical characteristics and the typical flavor of tomato paste are prioritized, whereas the hot break treatment using common tomatoes is recommended when consumer acceptance is prioritized.