Karakteristik Isotermis Sorpsi Air Dan Panas Isosterik Irisan Pisang Kepok (Musa Paradisiaca Formatypica

Fitri, Dian Nuhdina Khayatul (2018) Karakteristik Isotermis Sorpsi Air Dan Panas Isosterik Irisan Pisang Kepok (Musa Paradisiaca Formatypica. Sarjana thesis, Universitas Brawijaya.

Abstract

Pisang merupakan tanaman yg banyak tumbuh di Indonesia, namun memiliki nilai ekonomi yang rendah yang dipicu buruknya penanganan pasca panen sehingga diperlukan penanganan lebih lanjut. Pisang kepok (Musa paradisiaca formatypica) memiliki kandungan amilosa dan pati cukup tinggi sekitar 29.50% sehingga dapat dimanfaatkan sebagai tepung. Menurut Hawa et al, (2016) proses kritis dalam pengolahan tepung adalah pengeringan dalam bentuk chips.Hal tersebut mendasari penelitian ini berfokus pada pengeringan pisang kepok dalam bentuk irisan. Dalam proses pengeringan, kesetimbangan kadar air bahan merupakan hal yang sangat penting untuk diketahui. Hubungan termodinamika antara aktivitas air dan kesetimbangan kadar air suatu produk pada suhu konstan disebut isoterm sorpsi air (ISA). Penentuan isotermis sorpsi air slices pisang kepok menggunakan metode gravimetri statis yang melibatkan penggunaan larutan garam lewat jenuh pada kisaran aw 0.05-0.90 pada suhu 30oC, 40oC, dan 50oC untuk proses desorpsi dan adsorpsi dan dianalisa berdasarkan model BET (Braunauer, Emmet dan Teller), model Smith, model Oswin, model Caurie, dan model GAB (Guggenheim-Anderson-de Boer), kemudian panas isosterik dihitung menggunakan persamaan Clausius Clapeyron. Dari hasil penelitian didapatkan hasil bahwa nilai kadar air keseimbangan meningkat dengan meningkatnya nilai aw pada suhu konstan, sedangkan pada aw konstan nilai kadar air ix keseimbangan menurun dengan meningkatnya suhu. Model GAB merupakan model yang paling tepat dalam menggambarkan karakteristik ISA irisan pisang kepok yang termasuk dalam tipe II.

English Abstract

Banana is a plant that grows a lot in Indonesia, but has a low economic value due to poor post-harvest handling, so further handling is required. Banana kepok (Musa paradisiaca formatypica) has a high content of amylose and starch about 29.50% so it can be used as flour. According to Hawa et al, (2016) the critical process in the processing of flour is drying in the chips form. It underlies this research focuses on kepok bananas drying in the sliced form. In the drying process, the equilibrium moisture content of materials is very important to know. The thermodynamic relationship between water activity and water content equilibrium of a product at a constant temperature is called moisture sorption isotherm (MSI). Determination of moisture sorption isotherm of kepok banana sliced using static gravimetric method involving the use of saturated salt solution in the range of water activity 0.05-0.90 at 3 temperature (30oC, 40oC, and 50oC) for desorption and adsorption process and analyzed based on BET (Braunauer, Emmet and Teller) model, Smith model, Oswin model, Caurie model, and GAB model (Guggenheim-Anderson-de Boer), then isosteric heat is calculated using the Clausius Clapeyron equation. From the result of the research, it is known that the equilibrium moisture content increases with increasing aw at constant temperature, while at aw constant the equilibrium moisture content decreases with increasing temperature. The GAB model is the most appropriate model in describing the ISA xi characteristics of the banana slices included in type II, and the isosteric heat of desorption is higher than the adsorption.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/196/051805343
Uncontrolled Keywords:	aktivitas air, irisan pisang, isotermi sorpsi air, kadar air kesetimbangan, panas isosterik / banana sliced, equilibrium moisture content, isosteric heat, moisture sorption isotherms, water activity
Subjects:	600 Technology (Applied sciences) > 634 Orchards, fruits, forestry > 634.7 Berries and herbaceous tropical and subtropical fruits > 634.77 Herbaceous tropical and subtropical fruits
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Endang Susworini
Date Deposited:	30 Oct 2019 02:29
Last Modified:	23 Mar 2022 06:23
URI:	http://repository.ub.ac.id/id/eprint/165689

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