Antari, Prestasi (2019) Analisis Pengaruh Bentuk Pengirisan Dengan Menggunakan Oven Sistem Kontrol On/Off Dan Fuzzy Terhadap Mutu Wortel Kering (Daucus Carota L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Wortel mudah mengalami kerusakan karena memiliki kandungan air 85 - 95 %. Oleh sebab itu diperlukan adanya proses pengawetan yang bertujuan untuk mempertahankan sifat fisik dan kimia agar daya simpan lebih lama. Salah satu cara pengawetan sayuran wortel yang umum dilakukan yaitu pengeringan. Penelitian ini bertujuan untuk menganalisis pengaruh bentuk pengirisan terhadap mutu wortel kering yang dihasilkan dan menganalisis pengaruh sistem kontrol on/off dan fuzzy terhadap hasil wortel kering dengan mutu terbaik. Penelitian ini menggunakan metode eksperimental rancangan acak kelompok faktorial (RAKF) yaitu kontrol pengeringan (faktor I: oven kontrol on/off, fuzzy) dan arah pengirisan (faktor II: split (membujur) slice (mlintang)) penelitian ini dilakukan sebanyak 3 kali pengulangan sehingga diperoleh 12 satuan percobaan. Berdasarkan penelitian yang telah dilakukan bentuk pengirisan berpengaruh terhadap rendemen, kadar air, total karoten, tekstur dan warna. Pengirisan dengan cara split (membujur) menghasilkan wortel kering dengan rata-rata kandungan total karoten, rendemen, tekstur yang dihasilkan paling tinggi serta nilai kadar air yang paling rendah. Hasil uji kontrol otomatis suhu pada mesin pengering menggunakan kontrol fuzzy dengan set point suhu 50 0C selama 6 jam menghasilkan wortel kering dengan mutu terbaik rendemen tertinggi (12,03 %) kadar air terendah ( 9,44 %) total karoten tertinggi (6.817,34 μg/100g) tekstur (1,11 kgf) warna terbaik diantaranya tingkat kecerahan (L*) (52,99) derajat kemerahan (a*) (76,97) dan derajat kekuningan (b*) (65,77).
English Abstract
Carrots are easily damaged because it has moisture content from 85-95%. Therefore, the required presence of a preservation process that aims to preserve the nature of the physical and chemical nature – in order to save power. One way of preserving vegetables carrots are common is drying. The study aims to analyse the influence of the shape of the incision against quality of the resulting dried carrot and analyze the effect of the system on/off control and fuzzy towards carrots dry with best quality. This research uses experimental random design methods group (RAKF) namely the control of drying (factors I: oven on/off control, fuzzy) and excision (factor II: split, slice) this research was conducted as many as 3 times the repetition so retrieved 12 units of the experiment. Based on the research that has been done to present participle form of the yield, water content, total carotenoids, texture and color. Present participle of by way of split (longitudinal) yield carrots dry with an average content of carotene, total yield, texture of the resulting produce as well as the highest value of the results of the lowest water levels. Test result automatic control of temperature in the dryer using fuzzy control with set point temperature 50 0C for 6 hours produce carrots dry with the best quality the highest yield (12.03%) the lowest water levels (9.44%) total carotene (6,817.34 μg/ 100 g) texture (1.11 kgf) including best color brightness (L *) (52.99) redness (a *) (76.97) and yellowish (b *) (65.77)
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/267/052002249 |
| Uncontrolled Keywords: | Bentuk pengirisan, kontrol fuzzy, pengeringan oven, wortel kering., Dried carrot , drying oven, fuzzy control, slice shape |
| 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 > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:31 |
| Last Modified: | 10 Aug 2020 06:31 |
| URI: | http://repository.ub.ac.id/id/eprint/181401 |
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