Analisis Warna, Tekstur, dan Vitamin terhadap Garam dan Varietas Laba Garlic
DOI:
https://doi.org/10.61404/mutiara.v4i4.561Keywords:
Laba, Salt, Variety, VitaminsAbstract
Laba garlic undergoes changes during acidification, making salt concentration and variety determinants of quality. This study analyzed color, texture, and vitamins B2, B6, C, and K in Laba garlic from Kating and Honan varieties using salt concentrations. A Randomized Complete Block Design involved two varieties and three salt concentrations: 1, 2, and 3 g. Data were analyzed using ANOVA at 5%, followed by the Least Significant Difference test. Results showed that salt concentration affected color, texture, and vitamin content, with varying responses between varieties. The 2 g treatment produced the strongest green color, with an a* value of −21.37, whereas 3 g produced firmer texture and the highest vitamins B2, B6, and K. Vitamin C retention was highest at 3 g, reaching 16.73 mg/100 g in Kating and 15.67 mg/100 g in Honan. Kating had higher vitamin contents than Honan. The novelty lies in integrating nutritional quality for variety-specific formulation.
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