Laily, Amirada Nur (2018) Analisa Proses Dehidrasi Osmosis Sebagai Pra-Perlakuan Pengeringan Dengan Variasi Jenis Dan Konsentrasi Gula Terhadap Karakteristik Irisan Kentang (Solanum Tuberosum L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Proses pengeringan merupakan proses pengambilan atau penurunan kadar air sampai batas tertentu sehingga dapat memperlambat laju kerusakan biji-bijian akibat biologis dan kimia sebelum bahan diolah (Hall, 1957). Pengeringan menyebabkan sifat asli bahan mengalami perubahan, penurunan mutu dan memerlukan penanganan tambahan sebelum digunakan (Muchtadi, 1989). Dehidrasi osmosis merupakan teknik pengurangan kadar air dengan cara perendaman pada larutan berkonsentrasi tinggi. Dehidrasi osmosis biasanya digunakan sebagai perlakuan awal sebelum dilakukan pengeringan. (Magdalena, 2014). Bahan yang digunakan dalam penelitian ini yaitu kentang. Salah satu kendala yang dihadapi oleh produk ini adalah umur simpan (shelf life) yang pendek dan mudah mengalami reaksi browning yang disebabkan oleh kadar air yang tinggi sehingga memerlukan pretreatment sebelum pengolahan untuk mengatasi hal tersebut. Penilitian ini bertujuan untuk menganalisa pengaruh konsentrasi larutan glukosa, sukrosa dan maltodekstrin terhadap mass transfer dehidrasi osmosis kentang yang meliputi Water Loss (WL), Solid Gain (SG), Weight Reduction (WR). Menganalisa pengaruh dehidrasi osmosis kentang terhadap kadar air dan laju pengeringan serta menganalisa pengaruh perlakuan dehidrasi osmosis terhadap karakteristik kentang meliputi warna, pengkerutan dan struktur dalam sel. Penelitian dilakukan dengan menggunakan metode uji beda rata-rata yaitu uji one way anova. Agen osmotik yang digunakan pada penelitian ini terdiri dari 3 jenis yaitu glukosa, sukrosa, dan maltodekstrin. Sedangkan konsentrasi larutan gula terdiri atas 50%, 60%, dan 70% dengan 3 kali ulangan setiap perlakuan. viii Hasil solid gain, water loss, dan weight reduction dipengaruhi oleh konsentrasi larutan pada setiap agen osmotik. Semakin tinggi konsentrasi, maka semakin besar pula nilai solid gain, water loss, dan weight reduction yang dihasilkan. Terdapat perbedaan yang signifikan rata-rata angka solid gain, water loss, dan solid gain pada masing-masing perlakuan. Dari hasil variabel water loss didapatkan kriteria kelompok perlakuan terbaik dengan angka rata-rata water loss tertinggi, maka sukrosa 70% adalah perlakuan terbaik. Hasil anova menunjukkan sukrosa 70% tidak berbeda signifikan dengan sukrosa 50% dan sukrosa 60%, maka ketiga perlakuan ini yaitu sukrosa 50%, sukrosa 60%, dan sukrosa 70% adalah perlakuan terbaik. Kadar air bahan awal setelah dehirasi osmosis 10 menit lebih rendah daripada kadar air non treatment dan blanching. Kadar air bahan setelah pengeringan dan laju pengeringan dengan perlakuan dehidrasi osmosis lebih tinggi dibandingkan non treatment dan blanching. Pada bahan dehidrasi osmosis, warna kentang tidak mengalami browning. Sedangkan untuk pengerutan, semua sampel dehidrasi osmosis hanya terdapat sedikit kerutan. Perlakuan terbaik berdasarkan warna dan pengerutan yaitu glukosa 70%.
English Abstract
The drying process is a process of removing or decreasing the water content to some extent, so it can slow the rate of grain damage caused by biological and chemical before the material is processed (Hall, 1957). Drying causes the original properties of the material changes, degradation and require additional treatment before used (Muchtadi, 1989). Osmotic dehydration is a technique to reduce water content by immersion in high concentration solution. Osmotic Dehydration usually used as an initial treatment before drying (Magdalena, 2014). The material used in this research is potato. One of the problems in this product is the short shelf life and easy to experience browning reaction caused by high water content, it requires pretreatment before processing to overcome it. The aim of this research is to analyzing the effect of the concentration of glucose, sucrose and maltodextrin on the mass transfer of osmotic dehydration of potato which includes Solid Gain (SG), Water Loss (WL), Weight Reduction (WR). Analyzing the effect of osmotic dehydration of potato on moisture content and drying rate and analyzing the effect of osmotic dehydration treatment to the characteristics of potato including color, shrinkage and cell structure. The research was conducted by using the average difference test method that is one way anova test. The osmotic agent used in this study consisted of 3 types: glucose, sucrose, and maltodextrin. While the concentration of sugar solution consisted of 50%, 60%, and 70% with 3 replications of each treatment. The result of solid gain, water loss, and weight reduction is influenced by the concentration of solution in each osmotic agent. The higher the concentration, the greater the value of solid x gain, water loss, and weight reduction produced. There is a significant difference in the average number of solid gain, water loss, and solid gain in each treatment. From the results of water loss variables obtained the best treatment group criteria with the highest average water loss rate, so 70% sucrose is the best treatment. The results of anova showed 70% sucrose did not differ significantly with 50% sucrose and 60% sucrose, so the three treatments were 50% sucrose, 60% sucrose, and 70% sucrose was the best treatment. Water content of starting material after 10 minutes osmotic dehydration is lower than water content of non-treated and blanching. The water content after drying and drying rate with osmotic dehydration treatment is higher than nontreatment and blanching. In the osmotic dehydration material, no browning occurs. For shrinkage, all samples of osmotic dehydration there are only a few shrinkage. The best treatment by color and shrinkage is 70% glucose.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/297/051808450 |
| Uncontrolled Keywords: | Dehidrasi Osmosis, Kentang, Pengeringan,/ Osmotic Dehydration, Potatoes, Drying |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs > 635.21 Potatoes |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 14 Oct 2019 03:49 |
| Last Modified: | 11 Dec 2020 06:33 |
| URI: | http://repository.ub.ac.id/id/eprint/164295 |
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