<![CDATA[Abstrak. Masam keueng (asam pedas) merupakan masakan tradisional khas daerah Aceh, namun tiap daerah memiliki komposisi yang berbeda-beda. Penelitian ini bertujuan untuk mengetahui cara pembuatan bumbu masam keueng instan dalam bentuk bubuk dan untuk mendapatkan kondisi pengeringan dan formulasi bahan yang tepat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK Faktorial) dengan 2 faktor. Faktor pertama yaitu kondisi pengeringan (P) dengan 3 taraf yaitu P1 (T = 50 oC; t = 9 jam), P2 (T = 60 oC; t = 6.5 jam), P3 (T = 70 oC; t = 4.5 jam). Faktor kedua yaitu formulasi bahan (F) dengan 3 taraf yaitu F1 = Formulasi bahan lengkap (asam sunti, cabai rawit, bawang merah, bawang putih, kunyit, dan lada), F2 = Formulasi bahan tanpa bawang putih (asam sunti, cabai rawit, bawang merah, kunyit, dan lada), dan F3 = Formulasi bahan tanpa lada (asam sunti, cabai rawit, bawang merah, bawang putih, dan kunyit). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bahwa kondisi pengeringan (P) berpengaruh nyata (P≤0,05) terhadap kadar air, uji hedonik warna dan rasa masam keueng (P≤0,05) yang dihasilkan. Sedangkan interaksi keduanya berpengaruh tidak nyata (P0,05) terhadap kadar air, kadar abu dan hedonik aroma masam keueng. Perlakuan terbaik diperoleh pada perlakuan bumbu masam keueng dengan kondisi pengeringan dengan suhu pengeringan 50ᵒC dan lama waktu pengeringan 9 jam serta menggunakan variasi formulasi bahan lengkap (P1F1). Abstract. Masam keueng is a traditional cuisine typical of Aceh, but each region has a different composition. This study aimed to find out how to make instant masam keueng powder and to get the right drying conditions and ingredients formulation. This research used a Randomized Block Design (Factorial Random) with 2 factors. The first factor was the drying condition (P) with 3 levels which was P1 (T = 50 oC, t = 9 hours), P2 (T = 60 oC, t = 6.5 hours), P3 (T = 70 oC; t = 4.5 hours). The second factor was ingredients formulation (F) with 3 levels which was F1 = complete ingredients formulation (sunti acid, cayenne pepper, onion, garlic, turmeric, and pepper), F2 = non-garlic ingredients formulation (sunti acid, onion, turmeric, and pepper), and F3 = non-pepper ingredients formulation (sunti acid, cayenne pepper, onion, garlic, and turmeric). Each treatment was repeated 3 replicates so that 27 units of experiments were obtained. The results showed that drying condition (P) had a significant effect (P≤0,05) on water content, hedonic color and taste test of masam keueng. While the interaction of both effect had no significant effect (P0,05) on the water content, ash content, and hedonic flavour of masam keueng. The best treatment was obtained on the treatment of instant masam keueng powder made with drying condition 50 ᵒC and 9 hours and using complete ingredients formulation (P1F1).]]>
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