Amalia, Syahnas (2017) Pengaruh Tegangan Dan Frekuensi Pada Pasteurisasi Pulsed Electric Field (Pef) Sistem Kontinyu Terhadap Kualitas Sari Buah Nanas. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah nanas termasuk komoditas yang mudah rusak dengan kandungan air yang tinggi sebesar 90.73% dalam 100 gram bahan. Salah satu upaya yang dapat dilakukan adalah pengolahan pangan dalam bentuk sari buah. Untuk memperpanjang umur simpan sari buah nanas maka dilakukannya pasteurisasi yang bisa dilakukan 2 metode yakni secara termal dan non termal. Pasteurisasi termal memiliki kelemahan yakni dapat merusak fisiko-kimia yang dapat menurunkan kualitas produk sari buah. Maka dilakukannya proses non termal dengan harapan tidak terjadinya penurunan kualitas produk. Salah satun pasteurisasi non termal yakni Pulsed Electric Field (PEF) biasanya mengunakan tegangan tinggi (20-80 kV) dengan waktu yang singkat. Penelitian ini menggunakan metode penelitian Rancangan Acak Kelompok (RAK) dua faktorial yaitu tegangan (20 kV, 30 kV dan 40 kV) dan frekuensi (10 kHz,20 kHz, 30 kHz dan 40 kHz). Volume sari buah nanas yang digunakan sebanyak 1 L dengan waktu tunggu pasteurisasi selama 1 detik. Hasil dari perlakuan tersebut kemudian diuji TPC (Total Plate Count), pH, vitamin C, viskositas, TPT (Total Padatan Terlarut), Absorbansi, warna dan total gula. Masing-masing perlakuan diulang sebanyak 2 kali. Data yang didapat kemudian dianalisa menggunakan Two-Way ANOVA. Berdasarkan penelitian tersebut diketahui bahwa tegangan dan frekuensi berbeda nyata terhadap nilai Total Plate Count (TPC), dan absorbansi. Namun tidak berbeda nyata terhadap pH, vitamin C, viskositas, TPT, total gula dan warna. Perlakuan terbaik berdasarkan uji mikroba terdapat pada tegangan 40 kV dan frekuensi 40 kHz dimana dapat ix menurunkan bakteri menjadi 1,01 x103 cfu/mL atau sebesar 0,94 log cycle dengan efektivitas kematian mikroba sebesar 88,5%. Perlakuan terbaik berdasarkan fisiko-kimia terdapat pada tegangan 40 kV dan frekuensi 30 kHz dimana dapat pH sebesar 3.98, TPT sebesar 6.25 obrix, total gula sebesar 14.75%, viskositas sebesar 3 Cp, Vitamin C sebesar 7.6 mg/100ml, Absorbansi sebesar 0.67, warna pada nilai kecerahan (L*) sebesar 24.05, kemerahan (a*) sebesar 6.35, dan kekuningan (b*) sebesar 7.5.
English Abstract
Pineapple including perishable commodities with high water content of 90.73% in 100 grams of material. One of effort that can be done is a food processing in the form of juice. The extended shelf life of pineapple juice then did pasteurization can be done two methods which are thermal and non-thermal. Thermal pasteurization has a weakness that can damage the physico-chemical which can degrade the quality of fruit juice products.Non thermal processes have expectations don’t make decreasing quality of the product. One of the non-thermal pasteurization namely Pulsed Electric Field (PEF) use high voltage (20-80 kV) with a short time This study uses research methods Group Random Design (RAK) with two factorial that voltage (20 kV, 30 kV and 40 kV) and frequency (10 kHz,20 kHz, 30 kHz and 40 kHz) The volume of pineapple juicy are used as much as 1 L with a holding time of pasteurization is 10seconds. The results of the treatment are then tested are Total Plate Count, absorbance, pH, vitamin C, viscosity, total dissolved solid (TDS), total sugar and colour. Each treatment was repeated 2 times. The data obtained were analyzed using Two-Way ANOVA. Based on these studies it is known that the voltage and frequency is significantly different to the value of Total Plate Count (TPC), and absorbance. However no significantly different to the pH, vitamin C, viscosity, total dissolved solid (TDS), total sugar and colour. The best treatment based on the microbial test are at a voltage of 40 kV and a frequency of 40 kHz which can reduce bacteria become 1,01x103 cfu / mL or 0,94 by log cycle with the effectiveness of microbial death by 88.5%. The best treatment based on the microbial test are at a voltage of 40 xi kV and a frequency of 30 kHz which Physical and chemical become pH of 3.98, total dissolved solid (TDS) of 6.25 obrix, total sugar of 14,75 % viscosity of 3 Cp, vitamin C of 7.6 mg/100ml, absorbance of 0.67, color on the brightness (L*) value of 24,05, redness (a*) of 6.35, and yellowish (b*) of 7.5.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/99/051702482 |
| Uncontrolled Keywords: | Frekuensi, Pulsed Electrc Field (PEF) , sari buah nanas, tegangan |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 03 Mar 2017 10:50 |
| Last Modified: | 24 Nov 2021 05:35 |
| URI: | http://repository.ub.ac.id/id/eprint/151550 |
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