Pengaruh Jenis Tomat dan Jenis BTP Pengatur Keasaman terhadap Sifat Fisikokimia dan Organoleptik Pasta Tomat

Abstract

Tomat merupakan komoditas hortikultura yang mudah rusak sehingga pengolahannya menjadi pasta tomat dapat meningkatkan nilai tambah dan memperpanjang masa simpan. Penelitian ini bertujuan menganalisis pengaruh jenis tomat, jenis bahan tambahan pangan (BTP) pengatur keasaman, serta interaksi keduanya terhadap karakteristik fisikokimia dan organoleptik pasta tomat, sekaligus menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis tomat (tomat sayur, tomat apel, dan tomat beef) serta jenis BTP pengatur keasaman (0% BTP, asam sitrat 0,3%, dan asam malat 0,3%) dengan dua ulangan. Parameter yang diamati meliputi warna, pH, total padatan terlarut, viskositas, rendemen, sineresis, dan uji hedonik. Hasil penelitian menunjukkan bahwa jenis tomat berpengaruh nyata terhadap rendemen, sedangkan jenis BTP berpengaruh nyata terhadap pH. Jenis tomat, jenis BTP, dan interaksinya tidak berpengaruh nyata terhadap warna, total padatan terlarut, viskositas, maupun sineresis. Seluruh perlakuan diterima panelis pada kategori agak suka hingga suka. Berdasarkan Metode Perbandingan Eksponensial (MPE), perlakuan tomat sayur dengan penambahan asam sitrat 0,3% merupakan perlakuan terbaik.

Tomatoes are highly perishable horticultural commodities; therefore, processing them into tomato paste can increase their added value and extend shelf life. This study aimed to evaluate the effects of tomato variety, food acidulant type, and their interaction on the physicochemical and organoleptic characteristics of tomato paste and to determine the best treatment. A factorial Completely Randomized Design was applied using two factors: tomato variety (common, apple, and beef tomatoes) and food acidulant (0% acidulant, 0.3% citric acid, and 0.3% malic acid), with two replications. The observed parameters included color, pH, total soluble solids, viscosity, yield, syneresis, and hedonic evaluation. The results showed that tomato variety significantly affected yield, whereas acidulant type significantly affected pH. Tomato variety, acidulant type, and their interaction had no significant effects on color, total soluble solids, viscosity, or syneresis. All treatments were rated from slightly liked to liked by the panelists. Based on the Exponential Comparison Method (ECM), the treatment using common tomato with 0.3% citric acid was selected as the best treatment.