Organoleptik dan Fisikokimia Produk Kacang Mete dengan Waktu dan Suhu Pemanggangan yang Berbeda

Abstract

Cashew nuts in East Sumba, wich are widely cultivated and there is no optimal processing of cashew nuts, dominant farmers sell in the form of logs and not in the form of processed seeds. The purpose of this study was to determine the level of preference of cashew nuts with different roasting times and temperatures. This type of research is experimental, namely Rancangan Acak Lengkap (RAL). The treatment in this study consisted of two factors. Factor A is roasting with three time levels of 5 minutes, 10 minutes and 15 minutes. Factor B is the baking temperature with 3 levels, namely 1200C, 1500C and 1800C. From this two factors, nine treatment combinations were obtained and each treatment was replaced twice, then it was obtained 18 expermental units. The data obtained from the observations were carried out by the Friedman Test and Dunn Test. While the water content test, pH test was carried out and continued with duncan’s test at alevel of 1%. The ash, protein, fat, and carbohydrate content from the highest value. The result showed that the most preferred cashews in term of color, aroma, texture and taste were cashew which were roasted with a time of 10 minutes and a temperature of 1800C. Water content is 0.33%, ash content is 2.98%. fat content is 13.32% and carbohydrates are 39.07%. The ALT test of cashew nuts, which was the most preffered by panelists, yielded 136x102 ml/gram and did not meet Indonesian National Standards. Peanut pH is 6.05% close to normal.