Nurmaya, NanyDwi (2015) Pengaruh Periode Pulsed Vacuum Dan Konsentrasi Larutan Gula Terhadap Dehidrasi Osmotik, Tekstur, Dan Uji Sensoris Pepaya Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Dehidrasi osmotik digunakan sebagai perlakuan pendahuluan pada buah sebelum dilakukan pengeringan lanjutan untuk menjaga tekstur dan stabilitas warna pada proses pengeringan. Dehidrasi osmotik dapat dilakukan dalam tekanan atmosfir (OD) dan dengan aplikasi tekanan vakum diawal proses (PVOD). Aplikasi tekanan vakum menyebabkan pengeluaran gas dan masuknya cairan eksternal kedalam bahan sehingga meningkatkan WL, SG dan WR. Jenis dan konsentrasi media osmotik sangat mempengaruhi laju dehidrasi osmotik dan mutu produk yang dihasilkan. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh periode pulsed vacuum dan konsentrasi larutan gula terhadap dehidrasi osmotik, tekstur dan sifat sensoris pepaya kering. Penelitian ini disusun menggunakan metode Rancangan Acak Lengkap (RAL) faktorial yang terdiri atas dua faktor yaitu periode pulsed vacuum (T) dan konsentrasi larutan gula (K). Periode pulsed vacuum terdiri dari 3 level yaitu 10, 20, dan 30 menit. Sedangkan konsentrasi larutan gula terdiri dari 4 level yaitu 30%, 40%, 50%, dan 60% b/v. Penelitian ini menggunakan kontrol dehidrasi osmotik tanpa aplikasi pulsed vacuum pada masing-masing konsentrasi larutan gula. Setiap perlakuan dilakukan 3 kali pengulangan sehingga diperoleh 48 satuan percobaan. Pengamatan penelitian dilakukan pada massa bahan, kadar air awal, total padatan, aktvitas air, analisa dehidrasi osmotik meliputi Water Loss (WL), Solid Gain (SG), dan Weight Reduction (WR), kadar air selama pengeringan, tekstur dan uji organoleptik (warna, rasa, aroma, tekstur) pepaya kering. Data pengamatan dianalisa dengan Analisa Ragam (ANOVA) dan dilanjutkan dengan Fisher test (α=5%) apabila terdapat perbedaan yang signifikan. ii Berdasarkan penelitian yang telah dilakukan kadar air awal bahan adalah 92,08%, aktivitas air bahan sebesar 0,980. Water loss tertingi pada perlakuan K60T30 sebesar 37,595% dan terendah pada perlakuan K30T30 sebesar 6,765%. Solid gain tertinggi pada perlakuan K30T30 sebesar 28,606% dan terendah pada perlakuan K60T0 sebesar 9,466%. Nilai weight reduction terbesar pada perlakuan K60T30 sebesr 21,073% dan terendah pada perlakuan K30T30 sebesar 0,619%. Nilai kadar air terendah pada perlakuan K60T30 sebesar 68,927% dan kadar air tertinggi pada perlakuan K30T30 sebesar 85,587%. Aktivitas air terendah pada perlakuan K60T30 sebesar 0,946 dan aktivitas air tertinggi pada perlakuan K30T30 sebesar 0,973. Kadar air pepaya hasil pengeringan paling tinggi terdapat pada perlakuan K60T20 sebesar 30,345% dan terendah pada perlakuan K30T10 sebesar 16,88%. Tekstur pepaya kering paling tinggi pada perlakuan K30T10 sebesar 4,25 Kg/Cm2 dan terendah pada perlakuan K60T20 sebesar 1,41 Kg/Cm2. Hasil uji sensori menghasilkan warna pepaya paling disukai adalah K60T20 dengan nilai 3,85, rasa pepaya kering paling disukai adalah K30T30 dengan nilai 3,45, aroma paling disukai adalah K50T0 dengan nilai 3,9, tekstur yang paling disukai adalah K40T20 dengan nilai 3,7.
English Abstract
Osmotic dehydration is used as a pretreatment in the fruit prior to further drying to preserve the texture and color stability in the drying process. Osmotic dehydration can be performed in atmospheric pressure (OD) and with application of vacuum pressure at the beginning of the process (PVOD). Application of vacuum pressure causes gas expenses and the entry of external fluids into the material thereby increasing the WL, SG and WR. The type and concentration of osmotic media strongly influence the rate of osmotic dehydration and product quality. The aim of this study was to investigate the effect of pulsed vacuum period and sucrose solution concentration on osmotic dehydration, texture and sensory properties of dried papaya. This research is compiled using Completely Randomized Design (CRD) factorial consisting of two factors, pulsed vacuum periods (T) and sucrose solution concentration (K). Pulsed vacuum periods consists of three levels 10, 20 and 30 minutes. While sucrose solution concentration consists of four levels 30%, 40%, 50%, and 60% w/v. The control of treatment is osmotic dehydration without application of pulsed vacuum at each concentration of sugar solution. Each treatment performed 3 repetitions so there are 48 units of experiment. Observations of research done on the mass of material, moisture content, total solids, water activity ,osmotic dehydration parameters include Water Loss (WL), solid gain (SG), and Weight Reduction (WR), water content during drying, texture and organoleptic (color, flavor, aroma, texture) of dried papaya. Data were analyzed by Analysis of Variannce (ANOVA) and followed by Fishers test (α = 5%) if there are significant differences. iv Based on research, initial moisture content of the material is 92.08%, the water activity of material amounted to 0.980. WL is highest in treatment K60T30 of 37.595% and the lowest in treatment K30T30 of 6.765%. The highest SG in treatment K30T30 of 28.606% and the lowest in treatment K60T0 of 9.466%. The highest WR on treatment K60T30 sebesr 21.073% and the lowest in K30T30 treatment of 0.619%. The lowest water content in treatment K60T30 of 68.927% and the highest water content in treatment K30T30 of 85.587%. the lowest Aw in treatment K60T30 of 0,946 and the highest in treatment K30T30 at 0.973. The highest water content of dried papaya found in K60T20 treatment of 30.345% and the lowest in treatment K30T10 by 16.88%. The highest texture of dried papaya in treatment K30T10 of 4.25 Kg/Cm2 and the lowest in treatment K60T20 of 1.41 Kg/Cm2. The sensory evaluation of dried papaya produce the most preferred color is K60T20 with a value of 3.85, the most preferred flavors is K30T30 with a value of 3.45, the most preferred aroma is K50T0 with a value of 3.9, the most preferred texture is K40T20 with a value of 3, 7.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/592/ 051601017 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 16 Feb 2016 10:09 |
| Last Modified: | 16 Feb 2016 10:09 |
| URI: | http://repository.ub.ac.id/id/eprint/150529 |
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