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The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.

Abstrak Penelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik. Selanjutnya analisa sifat fisik dan residu sulfit dilakukan pada hasil kombinasi terbaik tersebut. Dengan menggunakan Rancangan Acak Kelompok, faktor konsentrasi sodium metabisulfit yang digunakan untuk perendaman bawang merah yaitu 400, 500, dan 600 ppm. Adapun faktor penambahan maltodekstrin yang digunakan sebanyak 0,4, 0,5 dan 0,6% (b/b). Analisa menunjukkan bahwa hasil terbaik diperoleh dari kombinasi perlakuan perendaman sodium metabisulfit dengan konsentrasi 400 ppm dan penambahan maltodekstrin sebanyak 0,4% b/b. Hasil terbaik tersebut mempunyai beberapa karakteristik fisik yaitu rendemen 94,8%, kadar air produk jadi 86,22%, total padatan 13,58% dan viskositas 133,086 cp. Hasil analisa residu sulfit menunjukkan konsentrasi sebesar 73,53 ppm. Kata kunci: Bawang Merah, Maltodekstrin, Puree, Sodium Metabisulfit Abstract The aim of this research was to find out the combination of sodium metabisulphite concentration was applied in the soaking solution and additional of maltodextrin in order to yield the shallot puree with the best organoleptic characteristic. For further, the analysis of physical characteristic and sulfite residue will be performed toward the result. Using Group Randomized Design, the factor of concentrations amount of sodium metabisulphite in the solution was used to soak the shallots were 400, 500 and 600 ppm. While the maltodextrin additions were 0.4%, 0.5% and 0.6% (w/w). The analysis demonstrated that the best product was resulted by combination of treatments of soaking with 400 ppm sodium metabisulphite solution and adding of 0.4% (w/w) maltodextrin. Physical characteristic of that result was indicated by several parameters, those were 94.8% of yield, 86.22%of moisture,13.58%of total solid, and 133.086 cp of viscocity. It also showed the sulfate residue in amount of 73.53 ppm. Keywords: Maltodextrin, Puree, Shallot, Sodium Metabisulphite