Anggara, Pino Tri (2014) Pengaruh Edible Coating Dan Aplikasinya Sebagai Barrier Oksigen Pada Pembuatan Wortel (Daucus carota L.) Kering Instan (Kajian Konsentrasi Karagenan Dan Suhu Pengeringan). Sarjana thesis, Universitas Brawijaya.
Abstract
Produk pangan yang dikehendaki oleh masyarakat modern tidak hanya mempertimbangkan unsur pemenuhan gizi, akan tetapi juga harus praktis, cepat saji, tahan lama dan tidak memerlukan tempat atau ruang penyimpanan yang lebih besar. Perubahan gaya hidup yang serba cepat tersebut menuntut tersedianya sayuran instan seperti sayuran kering dengan kandungan gizi yang relatif tidak berubah dari bentuk segarnya. Guna memenuhi persyaratan tersebut maka pengeringan harus mampu meminimumkan penurunan kandungan nutrisi, vitamin, aroma, rasa, dan sifat rehidrasi bahan. Dapat diartikan bahwa sayuran kering tersebut harus bisa segar kembali jika direndam dalam air, tetap enak rasanya, dan bergizi. Dalam penelitian ini digunakan wortel sebagai bahan baku utama yang tinggi kandungan beta karoten serta ketersediaannya melimpah. Namun masalah yang muncul wortel rentan teroksidasi saat terpapar udara langsung atau pada saat proses pengolahan. Oleh karena itu perlu sesuai untuk mempertahankan mutu produk.dilakukan pelapisan dengan bahan, komposisi, dan proses pengolahan yang sesuai. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun dengan 2 faktor yaitu konsentrasi karagenan dan suhu pengeringan.Masing – masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bahwa konsentrasi karagenan berpengaruh nyata (α = 0,05) terhadap kadar air, total karoten, rendemen, derajat kecerahan, derajat kemerahan, derajat kekuningan, tekstur dan daya rehidrasi wortel kering. Suhu pengeringan berpengaruh nyata (α = 0,05) terhadap kadar air, total karoten, rendemen, derajat kecerahan, derajat kemerahan, derajat kekuningan, tekstur dan daya rehidrasi wortel kering. Sedangkan perlakuan terbaik sesuai perhitungan metode multiple attribute wortel kering
English Abstract
Modern society requires food for the fulfillment of nutrition, but also have to be practical, fast, durable and requires no extra or larger storage space. Change a fast paced lifestyle requires the availability of instant vegetable such as dried vegetables with nutrient content that is relatively unchanged from its refreshing forms. To meet these requirements then drying must be capable of minimising the loss of nutrients, vitamins, scents, flavors, and ingredients of rehydration properties. It can be interpreted that the dried vegetables should be refreshed if it is soaked in water, still taste good and nutritious. In this study used a carrot as a main raw material with high content of beta carotene as well as abundant availability. But problems arise when exposed to oxidized vulnerable carrot air directly or at the time of processing. Therefore it needs to be done with the material, coating composition, and the corresponding processing to maintain product quality. This research method using Randomized Block Design (RAK) arranged with two factors, the concentration of carrageenan and drying temperatures. Each treatment was repeated as many as 3 times so that the retrieved 27 units of the experiment. The results showed that the concentration of carrageenan real effect (α = 0.05) against moisture, total carotenoids, yield, the degree of brightness, degrees of reddish, yellowish, texture and degree of power of rehydration of dried carrots. Drying temperature affect real (α = 0.05) against moisture, total carotenoids, yield, the degree of brightness, degrees of reddish, yellowish, texture and degree of power of rehydration of dried carrots. Whereas the best method of calculation appropriate treatment of multiple attribute carrots dry with 1% carrageenan concentration treatment and drying temperature is 40oC.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/433/051406607 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Oct 2014 09:40 |
| Last Modified: | 10 Nov 2021 03:47 |
| URI: | http://repository.ub.ac.id/id/eprint/149844 |
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