Priwanti, Ajeng (2017) Pengaruh Lama Waktu Pembekuan (Blanching) Dan Pembekuan (Freezing) Terhadap Karakteristik Produk Edamame Goreng Metode Vacuum Frying. Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi kedelai edamame tahun 2013 tercatat 27.732 ton dengan kebutuhan konsumsi 25.473 ton sehingga mengalami surplus 2.259 ton. Kedelai yang tidak masuk kualitas ekspor atau afkir biasa dipasarkan di dalam negeri. Produk segar biasanya memiliki umur simpan yang pendek sehingga perlu dilakukan pengolahan lebih lanjut untuk memperpanjang umur simpan edamame. Pengolahan edamame menjadi produk edamame goreng telah banyak dilakukan, namun permasalahan yang sering muncul adalah hasil akhir produk yang memiliki warna cenderung coklat (gosong) dan tekstur tidak renyah. Sehingga perlu dilakukan modifikasi berupa perlakuan blanching dan freezing untuk menghasilkan produk yang memiliki warna menarik dan teksur yang renyah. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor. Faktor pertama adalah perlakuan blanching yang terdiri 3 level yaitu 1, 3,dan 5 menit. Faktor kedua yaitu perlakuan freezing yang terdiri dari 0,24,dan 48 jam sehingga diperoleh kombinasi perlakuan 9 kali dan ulangan sebanyak 3 kali. Data yang diperoleh kemudian dianalisa dengan Analysis of Variance (ANOVA). Jika terjadi interaksi antara kedua perlakuan dilakukan uji BNT dengan taraf 5% dan jika terdapat perbedaan nyata pada interaksi kedua perlakuan maka dilakukan uji lanjut DMRT dengan taraf 5%. Analisa perlakuan terbaik edamame goreng menggunakan metode multiple attribute Zeleny. Hasil penelitian menunjukkan bahwa perlakuan dengan blanching dapat mempengaruhi hasil analisa yang dilakukan seperti kadar air, lemak, abu, protein, karbohidrat, bilangan peroksida minyak, nilai kecerahan (L*), dan kekerasan (hardness). Sedangkan perlakuan freezing hanya mempengaruhi kadar protein produk edamame goreng. Perlakuan terbaik fisik-kimia diperoleh pada perlakuan B1F1 yakni perbandingan blanching 1 menit dan freezing 0 jam dan perlakuan terbaik untuk organoleptik terdapat pada perlakuan B2F2 yakni perbandingan blanching 3 menit dan freezing 24 jam.
English Abstract
Production of edamame in 2013 recorded 27.732 tons and consumption 25.473 tons where has surplus of 2.259 tons. Soybean that not included the quality of export or afkir marketed in domestic. Fresh products usually having short shelf life and need to do further processing to extend the life of savings edamame. Processing edamame to be a edamame fried have been conducted, but usual the problems that is the result products or edamame fried having color tend to brown (charred) and texture of edamame fried is not cruchy. So there needs to be a modification of long time blanching and freezing to produce edamame fried products which has an interesting color and crunchy texture. A randomized block design was used based on two factors: the first factor is long time blanching consisting in three level that is 1, 3, and 5 minutes. The second factor is long time freezing consisting in three level that is 0, 24, and 48 hours. Each of them was repeated three times. The data analysis were analyzed statistically using analysis of variance (ANOVA) confidence interval of 5% were carried out to determine the interaction, then it must be followed by LSD (no interaction) or DMRT (interaction). The result show that treatment by blanching can affect the results of analysis conducted, such as the water level, fat, ash, protein, carbohydrates, the number of peroxide oil, brightness (L *), and hardness. While the freezing treatment only affects the levels of protein edamame fried products. The best treatment B1F1 in physical-chemical obtained at treatment comparison of 1 minute blanching and freezing 0 hours and the best for organoleptic in treatment B3F2 the comparison of blanching 5 Minutes And freezing 24 hours.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/117/051702575 |
| Uncontrolled Keywords: | Edamame, vacuum fryer, blanching, freezing |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 08 Mar 2017 10:39 |
| Last Modified: | 17 Nov 2021 02:56 |
| URI: | http://repository.ub.ac.id/id/eprint/151343 |
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