BKG

Aditama, Rivaldhi Christna (2019) Kajian Konsentrasi Dan Waktu Perendaman Larutan Sodium Tripoliphospat Food Grade (Stpp-Fg) Pada Pengolahan Keripik Lobak (Rhaphanus Sativus) Dengan Metode Penggorengan Vakum Terhadap Karakteristik Fisik Kimia Dan Penerimaan Kosumen. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Lobak (Rhaphanus sativus) merupakan salah satu jenis tanaman sayuran umbi dari suku kubis-kubisan (Cruciferae atau Brassicaceae) yang telah lama dikenal dan digemari oleh masyarakat luas di dunia. Lobak digolongkan sebagai bahan pangan yang mudah mengalami kerusakan seperti pembusukan sehingga perlu adanya pengolahan menjadi sebuah produk seperti keripik. Salah satu kriteria mutu keripik adalah kerenyahan. Usaha peningkatan kerenyahan keripik hanya sebatas pada perlakuan pendahuluan secara fisik. Dilakukan perlakuan pendahuluan secara kimia berupa perendaman Lobak dalam larutan sodium tripoliphospat food grade (STPP-FG). Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor perlakuan yaitu konsentrasi larutan konsentrasi STPP-FG dan waktu perendaman Lobak dalam larutan STPP-FG dengan tiga level perlakuan. Pada perlakuan konsentrasi larutan konsentrasi STPP-FG digunakan tiga level berupa konsentrasi 0,5; 1,0; dan 1,5% (m/v). Pada perlakuan waktu perendaman Lobak digunakan tiga level berupa perendaman selama 20, 40 dan 60 menit. Lobak selanjutnya dibekukan secara lambat lalu digoreng dengan penggorengan vakum. Parameter yang akan diuji dalam penelitian ini meliputi warna, kadar air, tekstur (kekerasan/ hardness), organoleptik (warna, rasa, kerenyahan). Hasil penelitian menunjukkan perlakuan konsentrasi STPPFG dan waktu perendaman berpengaruh nyata pada neraca massa, foto produk, foto mikroskop. Perlakuan konsentrasi STPP-FG berpengaruh nyata pada waktu penggorengan vakum,viii hardness, lightness dan oHue. Perlakuan waktu perendaman berpengaruh nyata pada waktu penggorengan vakum, hardness dan lightness. Perlakuan konsentrasi STPP-FG dan waktu perendaman berpengaruh nyata organoleptik warna, organoleptik kerenyahan, dan organoleptik rasa. Keripik Lobak dengan Perlakuan STPP 1,5%-60 menit paling disukai konsumen.

English Abstract

Radish (Rhaphanus sativus) is a type of tuber vegetable plant from the cabbage tribe (Cruciferae or Brassicaceae) which has long been known and favored by the wider community in the world. Radish is classified as a food that is easily damaged such as spoilage so it needs processing into a product such as chips. One of the quality criteria for chips is crispness. Efforts to increase crispy crispness are limited to physical preliminary treatment. Chemical preliminary treatment was carried out in the form of soaking Radish in a food grade sodium tripoliphospat (STPP-FG) solution. This study used a factorial randomized block design with two treatment factors, namely the concentration of STPP-FG solution concentration and the time of soaking Radish in STPP-FG solution with three treatment levels. In the treatment of the concentration of the solution STPP-FG concentration used three levels in the form of a concentration of 0.5; 1,0; and 1.5% (m / v). In the treatment of Radish soaking time, three levels of immersion were used for 20, 40 and 60 minutes. The turnips are then slowly frozen and then fried in a vacuum frying pan. The parameters to be tested in this study include color, water content, texture (hardness / hardness), organoleptic (color, taste, crispness). The results showed the treatment of STPP-FG concentration and immersion time significantly affected the mass balance, product photos, microscope photos. The STPP-FG concentration treatment significantly affected the vacuum frying time, hardness, lightness and oHue. The immersion time treatment significantly affected the vacuum frying time, hardness and lightness. Thex STPP-FG concentration and immersion time significantly affected organoleptic color, organoleptic crispness, and organoleptic taste. Radish Chips with STPP Treatment of 1.5% -60 minutes most preferred by consumers.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/95/052002318
Uncontrolled Keywords: Keripik, Lobak, Penggorengan Vakum, Sodium tripoliphospat food grade (STPP-FG), Waktu Perendaman., Chips, Radishes, Soaking Time, Sodium Tripoliphospat food grade (STPP-FG), Vacuum Frying.
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.4 Food preservation and storage
Divisions: Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User: Nur Cholis
URI: http://repository.ub.ac.id/id/eprint/181566
Text
RIVALDHI CHRISTNA ADITAMA (2).pdf

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