Wulandari, Sisca Ikke (2019) Model Matematika Pengeringan Penyedap Rasa Dari Kaldu Jamur Tiram (Pleurotus Ostreatus) Menggunakan Cabinet Dryer. Sarjana thesis, Universitas Brawijaya.
Abstract
Peningkatan pola konsumtif masyarakat juga berpengaruh pada peningkatan konsumsi penyedap rasa terutama MSG. Konsumsi MSG yang berlebihan dapat memberikan efek negatif terutama pada kesehatan. Oleh karena itu, perlu adanya pengembangan penyedap rasa alami. Salah satu bahan yang dapat dipilih untuk menjadi alternatif dalam pembuatan penyedap rasa yaitu kaldu jamur tiram sebab terdapat kandungan asam glutamat. Asam glutamat diketahui dapat memberikan rasa gurih pada suatu makanan. Dalam proses pembuatannya, diketahui bila proses pengeringan merupakan tahap kritis mengingat proses ini menjadi kunci dalam mepertahankan kualitas produk. Sehingga, perlu dilakukan permodelan matematika untuk kepentingan pengendalian dan peningkatan perbaikan kualitas produk. Oleh karena itu, penelitian ini bertujuan untuk mengetahui pola penurunan kadar air, laju pengeringan, dan moisture ratio serta mengetahui nilai kadar asam glutamat serta mengetahui model matematika pengeringan terbaik dan nilai difusivitas efektif. Penelitian ini disusun berdasarkan satu faktor penelitian yang terdiri atas tiga level yaitu suhu 60 ºC, 70 ºC, dan 80 ºC dimana masing-masing faktor dilakukan pengeringan hingga berat produk mencapai angka konstan. Pencarian data dilakukan setiap 30 menit sekali pada setiap suhu hingga akhir pengeringan. Adapun pengeringan penyedap rasa dari kaldu jamur tiram ini dilakukan menggunakan cabinet dryer. Hasil penelitian menunjukkan bila pola penurunan kadar air, laju pengeringan, dan moisture ratio semakin menurun seiring berjalannya waktu. Pengeringan produk terbaik diperoleh pada pengeringan suhu 60 ºC dengan waktu pengeringan 11viii jam dimana rata-rata KaBb 5,72 % dan KaBk 6,08 %, serta laju pengeringan 0,2592 (g H2O/jam)/g. Model matematika pengeringan yang paling sesuai untuk pengeringan penyedap rasa dari kaldu jamur tiram adalah model Page dengan persamaan MR = exp (-0,3467t1,1977) dimana nilai R2 0,9928, X2 0,0003, dan RSME 0,0171. Nilai difusivitas efektif dari hasil pengeringan penyedap rasa menggunakan cabinet dryer pada rentang 3,80594-10- 6,54185-10 m2/s. Adapun nilai kadar asam glutamat pada suhu 60 ºC yakni 597,062 ppm.
English Abstract
The increase in people consumption patterns also influences the consumption of flavor enhancer, especially MSG. Excessive consumption of MSG can have a negative effect especially on health. Therefore, it is necessary to develop natural flavoring. One of the ingredients that can be chosen as an alternative in making flavorings is oyster mushroom broth because there is a glutamic acid content. Glutamic acid is known to provide a savory flavor to a food. In the manufacturing process, it is known that the drying process is a critical stage considering this process is key in maintaining product quality. So, it is necessary to do mathematical modeling for the sake of controlling and improving product quality. Therefore, this study aims to determine the pattern of decreasing water content, drying rate, and moisture ratio as well as knowing the value of glutamic acid levels and knowing the best mathematical drying models and effective diffusivity values. This research was compiled based on one research factor consisting of three levels, that is 60ºC, 70ºC, and 80ºC where each factor was drained until the product weight reached a constant number. Data search is carried out every 30 minutes at each temperature until the end of drying. The drying of flavor enhancer from oyster mushroom broth is done using a cabinet dryer. The results showed that the pattern of decreasing water content, drying rate, and moisture ratio decreases over time. The best drying product is obtained at a temperature drying of 60 ºC with a drying time of 11 hours where the average KaBb is 5.72% and KaBb is 6.08%, and the drying rate is 0.2592 (g H2O/hour)/g. The mathematical drying model that is mostx suitable for drying flavor enhancer from oyster mushroom broth is the Page model with the MR=exp equation (-0,3467t1,1977) where the value of R2 is 0.9928, X2 0,0003, and RSME 0.0171. The effective diffusivity value of the results of drying flavor enhancer using a cabinet dryer is in the range of 3,80594-10- 6,54185-10 m2/s. The value of glutamic acid levels at a temperature of 60ºC, which is 597.062 ppm
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/131/052002125 |
| Uncontrolled Keywords: | Kaldu Jamur Tiram, Model Matematika, Pengeringan, Cabinet Dryer, Cabinet Dryer, Drying, Flavor Enhancer, Mathematical Model |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 4 Drying and dehydrating |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:45 |
| Last Modified: | 21 Oct 2021 04:41 |
| URI: | http://repository.ub.ac.id/id/eprint/181155 |
Preview |
Text
Sisca Ikke Wulandari (2).pdf Download (8MB) | Preview |
Actions (login required)
 |
View Item |