Pengaruh Konsentrasi Enzim Pektinase terhadap Karakteristik Fisikokimia dan Tingkat Penerimaan Pasta Tomat.

Abstract

Tomat merupakan komoditas hortikultura dengan produksi tinggi di Indonesia, namun pemanfaatannya belum optimal sehingga sering terjadi surplus saat panen. Penelitian ini bertujuan menganalisis pengaruh konsentrasi enzim pektinase terhadap karakteristik fisikokimia dan tingkat penerimaan pasta tomat serta menentukan konsentrasi optimum. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi enzim pektinase 0,5%, 1%, dan 1,5%. Parameter yang diamati meliputi warna, pH, total padatan terlarut (TPT), sineresis, rendemen, serta uji organoleptik deskriptif dan hedonik. Hasil menunjukkan bahwa konsentrasi enzim berpengaruh nyata (p<0,05) terhadap nilai L*, pH, dan TPT, tetapi tidak terhadap nilai a*, nilai b*, sineresis, dan rendemen. Berdasarkan evaluasi fisikokimia dan sensori, konsentrasi enzim pektinase 1% menghasilkan keseimbangan terbaik antara mutu produk dan penerimaan panelis.

Tomato is a major horticultural commodity in Indonesia, yet its utilization remains suboptimal, resulting in postharvest losses during peak harvest seasons. This study aimed to evaluate the effect of pectinase enzyme concentration on the physicochemical characteristics and sensory acceptance of tomato paste and to determine the optimum enzyme concentration. A Completely Randomized Design (CRD) with three pectinase concentrations (0.5%, 1%, and 1.5%) was applied. The observed parameters included color (L*, a*, b*), pH, total soluble solids (TSS), syneresis, yield, descriptive sensory evaluation, and hedonic testing. Pectinase concentration significantly affected L*, pH, and TSS (p<0.05), but had no significant effect on a*, b*, syneresis, or yield. Overall, a 1% pectinase concentration produced the best balance between physicochemical quality and panelist acceptance.