Fuadah, Aninatul (2014) Bumbu Dari Bawang Putih (Allium sativum) dan Daun Jeruk Purut (Cytrus hystrix) Menggunakan Pengering Tipe Rak. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan mengetahui karakteristik fisik kimia mendapatkan bubuk bawang putih dan bubuk daun jeruk purut, menciptakan produk bumbu yang mempunyai keunggulan kompetitif. Rancangan percobaan penelitian ini menggunakan. Penelitian pertama menggunakan faktor varietas bawang putih ( bawang lumbu putih (A1), bawang kating (A2), dan bawang jawi (A3)) dan faktor suhu pengeringan (55oC (T1), 60oC (T2), dan 70oC (T3)). Pada penelitian kedua menggunakan faktor varietas daun jeruk ( daun jeruk rawit dan daun jeruk besar) dan faktor suhu pengeringan (55oC (T1), 60oC (T2), dan 70oC (T3)). Berdasarkan hasil penelitian, variasi bahan dan suhu pengeringan memberikan pengaruh terhadap bubuk bawang putih dan bubuk daun jeruk purut. Hasil yang optimal pada penelitian pertama yakni bawang jawi pada suhu 70oC (untuk uji fisik terbaik) dan bawang kating pada suhu 70oC (untuk hasil uji AKG terbaik). Pada perlakuan ini diperoleh nilai rerata rendemen sebesar 20.55%(bubuk bawang jawi) dan 22.12 (bubuk daun jeruk rawit), nilai rerata kadar air 2.74 (bubuk bawang jawi) dan 2.92 (bubuk daun jeruk rawit), tekstur 5.41 (bubuk bawang jawi) dan 4.93 (bubuk daun jeruk rawit), aroma 5.51 ( bubuk bawang jawi) dan 4.87 (daun jeruk rawit) serta warna 5.60 (bubuk awang jawi) serta 5.25 (bubuk daun jeruk).
English Abstract
This study aim to know characteristic of physical chemistry garlic powder and kaffir lime leaves powder, garlic powder so get best lime leaves powder, creating product that have a competitive advantage. The experiment design of this study using a complete random design (RAL) factorial with two factors. The first study using a variety of garlic factors (white lumbu garlic (A1), Kating onion (A2), and Jawi onion (A3)) and drying temperature factors (55OC (T1), 60OC (T2) and 70OC (T3). The second study using a variety of kaffir lime leaves factors (Rawit kaffir lime leaves and a big kaffir lime leaves) and drying temperature factors ((55OC (T1), 60OC (T2) and 70OC (T3)). According to the research result, variation of materials and drying temperature influence of garlic powder and kaffir lime leaves powder. Optimal result in first study that Jawi onion at 70OC (for the best physical test). In this treatment the mean values obtained yield of 20.55% (Jawi onion powder) and 22.12% (Rawit kaffir lime leaves powder), mean value of water content of 2.74 (Jawi onion powder) and 2.92 (Rawit kaffir lime leaves powder), tekstur 5.41 (Jawi onion powder) and 4.93 (Rawit kaffir lime leaves powder), aromatic 5.51 (Jawi onion powder) and 4.87 (Rawit kaffir lime leaves powder) also colour 5.60 (Jawi onion powder) and the last 5.25 (Rawit kaffir lime leaves powder).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/163/051402994 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 02 Jun 2014 10:32 |
| Last Modified: | 30 Mar 2022 02:30 |
| URI: | http://repository.ub.ac.id/id/eprint/149549 |
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