Efek Proses Pembekuan Terhadap Karakteristik Pengeringan Menggunakan Metode Microwave Vacuum Drying

Fahlovvi, Oldy (2018) Efek Proses Pembekuan Terhadap Karakteristik Pengeringan Menggunakan Metode Microwave Vacuum Drying. Sarjana thesis, Universitas Brawijaya.

Abstract

Kebutuhan pangan merupakan salah satu kebutuhan pokok yang terus meningkat setiap tahunnya karena pertumbuhan penduduk yang cepat. Kecenderungan konsumen saat ini mengarah pada produk yang menonjolkan sifat siap saji dimana salah satunya ialah produk berbentuk bubuk hasil pengeringan. Penelitian kali ini bertujuan untuk menganalisa kualitas hasil pengeringan menggunakan microwave vacuum drying. Microwave vacuum drying sendiri merupakan suatu proses pengeringan dengan bantuan gelombang mikro untuk mempercepat proses pengeringan. Selain itu pengeringan dengan metode ini menggunakan tekanan vacuum agar dapat menurunkan nilai titik didih air, sehingga pengeringan pada temperatur rendah dapat terjadi. Pada penelitian ini digunakan 3 perlakuan yang berbeda kepada setiap sampel pengeringan (tanpa pembekuan, penambahan pembekuan sebelum pengeringan, dan penambahan pembekuan diantara pengeringan) untuk memperlihatkan hasil pengeringan yang berkualitas. Setiap variasi memiliki prosedur yang berbeda tetapi menghasilkan proses akhir berupa analisa yang sama, dimana setiap 3 menit pengurangan massa dari setiap spesimen diukur sampai menuju konstan. Hasil akhir dari setiap metode pengeringan yang diperoleh yaitu kadar air, laju pengeringan dan bentuk dari hasil pengeringan masing-masing. Berdasarkan hasil penelitian yang diperoleh menunjukan bahwa dengan adanya penambahan proses pembekuan dapat memberikan laju pengeringan yang lebih cepat serta kadar air akhir yang lebih sedikit dibandingkan tanpa adanya penambahan proses pembekuan. Hal ini dapat terjadi akibat timbulnya celah pada spesimen sebagai jalur keluarnya air sehingga proses pengeringan menjadi lebih cepat. Selain itu, penambahan proses pembekuan dapat memberikan hasil pengeringan yang lebih maksimal dimana penyusutan volume spesimen dan perubahan warna yang terjadi jauh lebih sedikit dibandingkan dengan proses pengeringan yang tidak diikuti dengan penambahan proses pembekuan.

English Abstract

The needs of food is one of the main necessary which has risen steadily every year because the rapid growth of population. The tendency of consumers now leads to fast products which one of them is powder shaped product from drying process. This study have a purpose to analyze the quality of drying products using microwave vacuum drying. In this study used three different treatment to each sample (no treatment, freezing process before drying process, and freezing process beetwen drying process) to show the quality of the drying products. Each variation had different procedure but deliver same analysis, which every 3 minutes the mass reduction of each sample is measured until it becomes constant. The result from each drying method were moisture content, drying rate and texture from each drying result. Based on the results of research obtained shows that with adding freezing process can give faster drying rate and less moisture content than without adding freezing process. It can be happen because the appear of pore on specimens as the path of discharge of water therefore that the drying process become faster. In addition, with adding freezing process can give maximum drying result which volume reduction on specimens and the color change that happen are less than drying process without adding freezing process.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FT/2018/480/051806051
Uncontrolled Keywords:	Kadar air, laju pengeringan, microwave, pembekuan, pengeringan, tekanan vacuum Drying, drying rate, freezing, microwave, moisture content, vacuum pressure
Subjects:	600 Technology (Applied sciences) > 681 Precision instruments and other devices > 681.7 Other scientific and technological instruments, machinery, equipment > 681.76 Technological equipment > 681.766 Equipment for chemical and related technologies > 681.766 4 Equipment for food and beverage technology
Divisions:	Fakultas Teknik > Teknik Mesin
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	08 Oct 2018 03:01
Last Modified:	22 Oct 2021 02:49
URI:	http://repository.ub.ac.id/id/eprint/12332

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