Firmansyah, Restu (2018) Pengaruh Penambahan Fresh Air Terhadap Karakteristik Pengeringan Labu Kuning (Cucurbita mochata) dengan Menggunakan Microwave Vacuum Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengeringan telah lama digunakan sebagai salah satu bentuk teknologi pengawetan. Tujuannya adalah untuk mendapatkan produk pangan yang stabil sesuai dengan penggunaan produk tersebut dan karakteristik sensoris tertentu. Penelitian ini menganalisa kualitas karakteristik pengeringan dengan menggunakan microwave vacuum drying. Penelitian ini menggunakan 4 perbandingan variasi pengeringan yaitu microwave vacuum drying tanpa penambahan fresh air dan microwave vacuum drying dengan penambahan fresh air sebesar 1 Nl/menit, 2 Nl/menit dan 3 Nl/menit. Setiap variasi pengeringan memiliki prosedur yang berbeda tetapi menghasilkan proses akhir setiap 3 menit sekali hingga penurunan massa spesimen labu kuning mencapai 0,01 g atau konstan. Pengeringan dilakukan pada daya 40Watt dan tekanan vacuum pump maksimal sebesar - 0.94 bar. Data yang dianalisis adalah penurunan massa spesimen, laju pengeringan, kadar air, distribusi kadar air akhir spesimen dan perbandingan ukuran dan warna spesimen sebelum dan setelah pengeringan dari hasil pengeringan masing-masing variasi pengeringan. Hasil penelitian menunjukkan penambahan fresh air meningkatkan laju pengeringan sehingga pengurangan massa spesimen akan meningkat. Laju pengeringan yang tinggi juga menurunkan kadar air dan waktu pengeringan. Distribusi kadar air pada bagian spesimen terjadi secara tidak merata tetapi terjadi penyusutan dan perubahan warna yang lebih baik.
English Abstract
Drying has been used as a form of preservation technology. The goal is to obtain stable food products according to the use of the product and certain sensory characteristics. This research analyzed the quality of drying characteristics using microwave vacuum drying. This research were variated by 4 variations of drying: microwave vacuum drying without fresh air addition and microwave vacuum drying with fresh air addition 1 Nl / min, 2 Nl / min and 3 Nl / min. Each variation of drying has a different procedure but produces a final process every 3 minutes until mass decreation of pumpkin specimen reached 0.01 g or constant. Drying condition at 40 Watt and maximum vacuum pump pressure -0.94 bar. Data that has been analyzed were decrease of specimen mass, drying rate, moisture content, specimen final water content distribution and specimen size and color comparison before and after drying of each drying variation. The results showed the addition of fresh air were increased the specimen drying rate so the mass reduction of specimen increased. Drying rate also decreased water content and drying time. The distribution of moisture content in specimen were occured unevenly but there was better shrinkage and color change.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FT/2018/479/051806050 |
| Uncontrolled Keywords: | pengeringan, kadar air, microwave vacuum drying, fresh air, labu kuning. drying, moisture content, microwave vacuum drying, fresh water, pumpkin. |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 4 Drying and dehydrating |
| Divisions: | Fakultas Teknik > Teknik Mesin |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Oct 2018 03:34 |
| Last Modified: | 22 Oct 2021 02:48 |
| URI: | http://repository.ub.ac.id/id/eprint/12329 |
Preview |
Text
Restu Firmansyah.pdf Download (3MB) | Preview |
Actions (login required)
 |
View Item |