Daffansyah, M. Reza Pahlevi (2018) Pengaruh Suhu Penggorengan Dan Ketebalan Irisan Terhadap Kualitas Fisik Keripik Bakso Udang Yang Diproses Dengan Penggorengan Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Udang adalah hasil perikanan dengan nilai ekonomis tinggi, rasa enak, tinggi protein dan dihasilkan dalam jumlah besar di perairan Indonesia. Namun, udang termasuk komoditas yang mudah membusuk sehingga diperlukan pengolahan udang menjadi produk lanjutan yaitu bakso. Produk bakso udang masih dapat mengalami kemunduran kualitas karena kadar air yang tinggi dan daya awet yang relatif singkat (12-24 jam). Alternatif yang dilakukan untuk menghambat kemunduran mutu sekaligus menambah nilai ekonomi produk bakso udang adalah dengan menciptakan produk kering, yaitu keripik bakso. Metode pengolahan bakso udang menjadi keripik yang dilakukan adalah dengan penggorengan ruang hampa (vacuum frying). Metode penelitian ini dengan menggunakan Rancangan Acak Kelompok Faktorial (RAK-F) dengan dua faktor. Faktor pertama yaitu suhu , terdiri dari 3 taraf yaitu 70OC, 80OC dan 90OC. Faktor kedua ketebalan irisan terdiri atas 3 level yaitu 4 mm, 5 mm dan 6 mm. Dilakukan 3 kali pengulangan untuk setiap kombinasi perlakuan dan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasilnya diperoleh bahwa faktor suhu berpengaruh sangat nyata terhadap kadar air, tekstur, dan warna. Sementara faktor ketebalan irisan berpengaruh sangat nyata terhadap tekstur dan tidak ix berpengaruh nyata terhadap warna dan kadar air. Kombinasi terbaik sesuai metode Zeleny adalah suhu 80OC dan ketebalan 4 mm dengan hasil kadar air sebesar 6,842%, tekstur sebesar 1,596 kgf, warna L sebesar 48,32, warna a sebesar 2,697, warna b sebesar 11,823, serta rendemen 27,88%. Selama proses penggorengan vakum terjadi kehilangan massa berupa penguapan air yang terkandung dalam adonan bakso udang dan penambahan massa berupa penyerapan minyak. Air yang menguap sebanyak 78,833 gram sedangkan minyak yang terserap 6,708 gram, sehingga rendemen yang dihasilkan sebesar 27,875%.
English Abstract
Shrimp is a fishery product with high economic value, good taste, high protein content and it is produced in large quantities in Indonesian waters. However, Shrimp is one of those commodities that are easily decayed so that it needed further processing into meatball products. The products of shrimp meatballs can still suffer a deterioration in quality due to their high water content and relatively short durability (12-24 hours). The alternative that could be done to inhibit the decline in quality as well as economic value of shrimp meatballs products is to create dried products, namely meatball chips. Method of processing shrimp meatballs into chips is done with vacuum frying method. This research conducted experiments using Factorial Randomized Block Design (RAKF) with two factors. The first factor of temperature, consisting of 3 levels 70OC, 80OC and 90OC. The second factor of slices thickness (mm) consists of 3 levels of 4 mm, 5 mm and 6 mm . Three repetitions were performed for each combination of treatments and continued with the Smallest Real Difference Test (BNT). The result obtained is that the temperature factor has a very significant effect on water content, texture, and color (L, a, b). While the slice thickness factor has very significant effect on texture and has no significant xi effect on color and water content. Treatment interactions were highly significant on texture and had no significant effect on water content and color. The best combination according to Zeleny method is temperature 80OC and thickness 5 mm with result of moisture content 6,842%, texture equal to 1,596 kgf, color L equal to 48,32, color a equal to 2,697, color b equal to 11,823, and yield around 27,88%. During the process of vacuum frying mass loss occurs in the form of evaporation of water contained in shrimp meatballs dough and the addition of mass in the form of oil absorption. The amount of water that evaporates is 78,833 grams while the oil absorbed is 6,708 grams, therefore the resulting yield is 27,875%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SK/FTP/2018/558/051811157 |
| Uncontrolled Keywords: | Bakso, Fisik, Keripik, Udang, Vacuum Frying,/ Chips, Meatballs, Physical Qualities, Shrimp, Vacuum Frying |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.69 Cooking game and seafood |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 09 Oct 2019 03:19 |
| Last Modified: | 09 Oct 2019 03:19 |
| URI: | http://repository.ub.ac.id/id/eprint/164738 |
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