KARAKTERISTIK FISIKO-KIMIA PRODUK OLAHAN DARI BUNGA DAN BATANG LOTUS (Nelumbu Nucifera)

Abstract

ABSTRACT

Lotus (Nelumbo nucifera) is a swamp plant commonly found in South Bontolangkasa Village, Gowa Regency, and can grow well in muddy and waterlogged areas. This plant contains high nutritional components such as proteins, fats, carbohydrates, and vitamins in both its stems and flowers. The purpose of this study was to examine the physico-chemical and organoleptic characteristics of lotus-based processed products, namely sticks with added lotus flowers and chips with added lotus stems. The research was conducted using an experimental method with a Completely Randomized Design (CRD) consisting of three treatments and one control, each replicated three times. The analyzed parameters included moisture, ash, fat, and protein content, as well as organoleptic evaluations of color, aroma, taste, and texture. The results indicated that the addition of lotus stems and flowers significantly affected both the chemical and sensory properties of the final products. Lotus flower sticks received the highest preference scores from panelists, averaging 4.12 in color, aroma, and texture, while lotus stem chips scored an average of 3.94. Chemical analysis revealed variations in moisture, ash, and protein content among treatments, all of which remained within the safe range according to SNI standards. Overall, the utilization of lotus flowers and stems in stick and chip production not only enhances nutritional and functional qualities but also serves as a potential local food innovation that contributes to community-based economic development.

ABSTRAK

Lotus (Nelumbo nucifera) merupakan tanaman rawa yang banyak tumbuh di Desa Bontolangkasa Selatan, Kabupaten Gowa, dan mampu hidup di tanah berlumpur serta tergenang air. Tanaman ini memiliki kandungan gizi yang tinggi, meliputi protein, lemak, karbohidrat, dan vitamin, baik pada bagian batang maupun bunganya. Penelitian ini bertujuan untuk mengetahui karakteristik fisiko-kimia dan sifat organoleptik produk olahan berbasis lotus, yaitu stik dengan penambahan bunga lotus dan keripik dengan penambahan batang lotus. Penelitian ini menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri atas tiga perlakuan dan satu kontrol, masing-masing dengan tiga kali ulangan. Parameter yang dianalisis meliputi kadar air, kadar abu, kadar lemak, kadar protein, serta uji organoleptik terhadap warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penambahan bunga dan batang lotus memberikan pengaruh terhadap karakteristik kimia dan organoleptik produk yang dihasilkan. Stik bunga lotus memperoleh nilai kesukaan panelis tertinggi dengan rata-rata 4,12 pada parameter warna, aroma, dan tekstur, sedangkan keripik batang lotus memperoleh nilai rata-rata 3,94. Analisis kimia menunjukkan bahwa kadar air, kadar abu, dan kadar protein bervariasi antar perlakuan, tetapi masih berada dalam batas aman sesuai standar SNI. Secara keseluruhan, pemanfaatan bunga dan batang lotus dalam pembuatan stik dan keripik tidak hanya meningkatkan nilai gizi dan sifat fungsional produk, tetapi juga berpotensi menjadi inovasi pangan lokal yang mendukung pengembangan ekonomi masyarakat sekitar.