Inneke, Odilia (2018) Pengaruh Tingkat Kematangan buah dan blansing terhadap karakteristik fisik keripik pepaya (Carica papaya) hasil penggorengan Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Pepaya termasuk dalam golongan buah klimaterik yang tumbuh sepanjang tahun. Buah klimaterik merupakan buah yang mengalami peningkatan produksi CO2 seiring dengan pemasakan buah disertai tingginya produksi gas etilen. Buah dengan laju respirasi yang tinggi akan mudah rusak dan days simpan rendah. Pengolahan pasca panen sangat dibutuhkan sebagai solusi untuk mengurangi kerusakan dan mempertahakan kualitas dengan pengolahan menjadi berbagai produk diantaranya keripik. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan buah pepaya dan pre-treatment terhadap karakteristik fisik keripik pepaya. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua variabel, yaitu tingkat kematangan buah (sedikit matang, setengah matang dan matang) dan pre-treatment (tanpa blansing dan blansing). Setiap kombinasi perlakuan diulang sebanyak tiga kali. Buah pepaya diiris dengan ketebalan 4 mm dan dilakukan penggorengan menggunakan vacuum frying pada suhu 80 °C. Adapun pengujian yang dilakukan meliputi uji warna, tekstur, kadar air, rendemen, kadar vitamin C dan organoleptik dari keripik pepaya hasil penggorengan vacuum frying. Dari data hasil penelitian dilakukan analisis menggunakan ANOVA. Hasil penelitian menunjukkan bahwa variasi tingkat kematangan buah berpengaruh nyata terhadap nilai kadar vitamin C, warna L*, warna a* dan warna b* . Sedangkan blansing berpengaruh nyata terhadap kadar air dan warna L*. Hasil rendemen dan tekstur tidak berpengaruh nyata terhadap hasil keripik pepaya. Berdasarakan hasil uji keripik pepaya hasil penggorengan oakum diperoleh perlakuan terbaik menggunakan Metode Zeleny yaitu pada perlakuan tanpa perlakuan blansing dan tingkat kematangan buah matang diperoleh nilai kadar vitamin C (60,8 mg/100 g), tekstur (1,17 N/mm2 ), kadar air (5,97 %), rendemen (11,28 %) tingkat kecerahan L* (53.1), tingkat kemerahan a* ( 18.9), tingkat kekuningan b* ( 26.5), skor kesukaan aroma (4.85), skor kesukaan rasa (5.25), skor kesukaan warna (4.65) dan skor kesukaan tekstur (5.50).
English Abstract
Papaya is included in the climatic fruit group that grows throughout the year. Climatic fruit is a fruit that increases CO 2 production along with fruit infusion increasing ethylene gas production. Fruit with a high respiration rate will be easily damaged and a low storage day. Post-harvest processing is very necessary as a solution to reduce damage and enhance quality by processing into various products approved for chips. This study discusses the maturity level of papaya fruit and pre-treatment of the physical characteristics of papaya chips. This study used a Randomized Block Design (RBD) with two variables, namely the level of fruit maturity (slightly mature, mature and mature) and pre-treatment (without blanching and blanching). Each completion combination is repeated three times. The papaya was sliced with a thickness of 4 mm and frying was done using a vacuum fryer at 80 ° C. While the tests carried out on testing color, texture, air content, yield, vitamin C and organoleptic levels from papaya chips were the results of vacuum frying pan. From the results of the research data, an ANOVA analysis was carried out. The results showed differences in the level of maturity of real fruits on the value of vitamin C levels, color L *, color a * and color b *. While the blanching is real to the water content and color of L *. The yield and texture were not real to the results of papaya chips. Based on the results of the papaya chips test results of oakum frying obtained the best agreement using the Zeleny Method, namely on approval without blanching consultation and the level of fruit maturity obtained values of vitamin C levels (60.8 mg / 100 g), texture (1.17 N / mm2), levels water (5.97%), yield (11.28%) level L * (53.1), redness level a * (18.9), yellowish level b * (26.5), aroma of favorite score (4 , 85), taste preference score (5.25), color preference score (4.65) and texture preference score (5.50).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/377/051809382 |
| Uncontrolled Keywords: | blansing, pepaya, tingkat kematangan, vacum frying,/ blanching, papaya, maturlevel, vacuum fryingy |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 12 Jul 2019 06:58 |
| Last Modified: | 12 Jul 2019 06:58 |
| URI: | http://repository.ub.ac.id/id/eprint/164685 |
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