Karakteristik Mutu Organoleptik dan Kimia Chicken Stock Powder dengan Variasi Rasio Penambahan Wortel dan Metode Pengeringan

Abstract

Seiring meningkatnya kesadaran konsumen terhadap pangan sehat dan alami, penggunaan penyedap rasa berbahan alami sebagai pengganti MSG mulai mendapat perhatian lebih. Salah satu alternatif produk penyedap rasa alami yang sering digunakan dalam pengolahan masakan adalah chicken stock powder. Wortel merupakan bahan potensial yang dapat digunakan sebagai inovasi pangan sehat karena mengandung nutrisi serta pigmen alami seperti beta karoten. Penelitian ini bertujuan menganalisis karakteristik kimia dan organoleptik chicken stock powder. Tiga formulasi dengan konsentrasi wortel (15%, 20%, 25%) dengan dua metode pengeringan (oven 150?°C selama 30 menit dan dehidrator 60?°C selama 5 jam) diuji menggunakan uji hedonik dan uji mutu hedonik, uji kimia meliputi kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat. Hasil menunjukkan bahwa penambahan wortel dan metode pengeringan berpengaruh terhadap karakteristik sensori dan kimia. Pengeringan dehidrator mampu mempertahankan kualitas kimia lebih baik dibandingkan pengeringan oven terutama pada kadar air. Perlakuan formulasi 15% memperoleh hasil terbaik untuk karakteristik organoleptik.

As consumer awareness of healthy and natural foods increases, the use of natural flavorings as a substitute for MSG has begun to receive more attention. One commonly used natural flavoring in cooking is chicken stock powder. Carrots are a potential ingredient that can be used as a healthy food innovation because they contain nutrients and natural pigments such as beta carotene. This study aims to analyze the chemical and organoleptic characteristics of chicken stock powder. Three formulations with carrot concentrations (15%, 20%, 25%) with two drying methods (oven 150°C for 30 minutes and dehydrator 60°C for 5 hours) were tested using hedonic tests and hedonic quality tests, chemical tests including moisture content, ash content, protein content, fat content, and carbohydrate content. The results showed that the addition of carrots and the drying method affected the sensory and chemical characteristics. Food dehydrator was able to maintain chemical quality better than oven drying, especially on moisture content. The 15% formulation treatment obtained the best results for organoleptic characteristics.