Kombinasi Steam Blanching Dan Dehidrasi Osmosis Dengan Larutan Garam Terhadap Karakteristik Fisik Kentang Kering (Solanum Tuberosum L.)

Khoirunnida, Fatma Laili (2018) Kombinasi Steam Blanching Dan Dehidrasi Osmosis Dengan Larutan Garam Terhadap Karakteristik Fisik Kentang Kering (Solanum Tuberosum L.). Sarjana thesis, Universitas Brawijaya.

Abstract

Kentang termasuk jenis bahan pangan yang bernilai ekonomis cukup tinggi. Salah satu kendala yang dihadapi oleh produk ini adalah umur simpan (shelf-life) yang pendek, mudah mengalami reaksi browning, serta lamanya proses pengeringan. Penyebab utama terjadinya reaksi browning dan umur simpan yang pendek adalah kadar air yang tinggi. Kentang kering dibuat melalui beberapa tahapan yaitu steam blanching, dehidrasi osmosis, dan pengeringan. Pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial yang disusun dengan 2 (dua) faktor dan dilakukan 3 (tiga) kali pengulangan. Faktor I merupakan variasi jenis garam yaitu NaCl, KCl, dan CaCl2. Faktor II merupakan variasi konsentrasi yaitu 10%,15%, dan 20%. Parameter yang diamati diantaranya adalah solid gain (SG), water loss (WL), kadar air, laju pengeringan, perubahan warna, pengerutan, dan struktur dalam sel. . Nilai solid gain tertinggi terdapat pada garam NaCl konsentrasi 20% yaitu sebesar 20,535 %. Nilai water loss viii tertinggi terdapat pada garam NaCl konsentrasi 20% yaitu sebesar 2,385 %. Bahan yang diberi perlakuan dehidrasi osmosis terlihat perubahan warna bahan menjadi lebih kuning keputihan dan memiliki nilai L* (Lightness) lebih tinggi dan terdapat sedikit pengerutan. Saat diamati menggunakan mikroskop terlihat perubahan seperti dinding sel lebih melebar, butiran pati tidak terlihat, serta adanya pengerutan pada bahan.

English Abstract

Potatoes is one of food product that have economic value. One of the obstacles faced by this product is a short shelf-life, easy to experience browning reactions, and the length of the drying process. The main cause of browning reactions and short shelf life is high water content. Dry potatoes are made by steps, steam blanching, osmosis dehydration, and drying. In this study using Factorial Randomized Block Design (RAK) arranged in 2 (two) factors and performed 3 (three) repetitions. Factor I is a variation of salt types namely NaCl, KCl, and CaCl2. Factor II is a variation of concentration namely 10%, 15%, and 20%. Parameters observed were solid gain (SG), water loss (WL), moisture content, drying rate, discoloration, shrinkage, and structure in cells. The highest solid gain value is found in the concentration of NaCl salt of 20% which is equal to 20.535%. The highest value of water loss is in the concentration of NaCl salt of 20% which is equal to 2,385%. The material treated with osmosis dehydration showed a change in color of the material to be more whitish yellow x and had a higher L * (Lightness) value and there was less shrinkage. When observed using a microscope there are changes such as the cell wall is wider, starch granules are not visible, and there is shrinkage in the material.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/570/051811360
Uncontrolled Keywords: kentang, blanching, dehdidrasi osmosis, pengeringan,/potatoes, blanching, osmotic dehydration, drying
Subjects: 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs
Divisions: Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User: Endang Susworini
Date Deposited: 24 Oct 2019 08:03
Last Modified: 29 Jun 2022 07:10
URI: http://repository.ub.ac.id/id/eprint/165261
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