Givari, Teuku Augibran and La Choviya Hawa,, STP, MP, PhD and Angky Wahyu Putranto,, STP, MP (2021) Pemanfaatan Limbah Kulit Jeruk (Citrus sinensis) untuk Pembuatan Manisan Buah Menggunakan Teknik Dehidrasi Osmosis. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan salah satu negara yang memiliki tingkat konsumsi buah jeruk yang tinggi. Dengan tingginya konsumsi jeruk di Indonesia, salah satu masalah yang timbul adalah dihasilkannya limbah berupa kulit jeruk yang belum dapat dimanfaatkan secara optimal. Salah satu produk yang dapat dihasilkan dari limbah kulit jeruk adalah manisan buah. Alasan dilakukannya pembuatan manisan buah-buahan, selain meningkatkan nilai komersil dari suatu buah-buahan, juga digunakan untuk mengawetkan bahan makanan. Penelitian ini dilakukan untuk melihat pengaruh metode pembuatan kulit jeruk terhadap perpindahan massa yang terjadi. Penelitian ini bertujuan untuk mengetahui pengaruh dari variasi waktu perendaman selama 2 jam, 4 jam, dan 6 jam dan variasi waktu blanching 2,5 menit, 5 menit dan 7,5 menit. Parameter yang diukur berupa solid gain, water loss, weight reduction, kadar air, kekerasan, lightness, redness, dan yellowness. Hasil pengujian kemudian diuji dengan Uji Keseragaman (ANOVA) dan diuji lanjut dengan Beda Nyata Terkecil (BNT) 5%. Hasil penelitian ini menunjukkan bahwa peningkatan waktu perendaman menyebabkan nilai solid gain dan water loss semakin meningkat nilai weight reduction mengalami penurunan dan peningkatan dan kadar air yang semakin rendah. Waktu blanching juga cenderung menyebabkan solid gain dan water loss untuk meningkat, weight reduction mengalami penurunan dan peningkatan, dan kadar air yang semakin rendah. Nilai solid gain, water loss, dan weight reduction tertinggi yang dihasilkan berturut- turut sebesar 52,32%, 10,75%, dan -32,88%. Sedangkan nilai terendah dari kadar air adalah sebesar 47,69% Hasil pengujian ANOVA menunjukkan bahwa pemberian perlakuan waktu perendaman memiliki pengaruh yang nyata terhadap Solid Gain, Water Loss, Weight Reduction, Kadar air, ligthness, dan redness. Waktu blanching memiliki pengaruh yang nyata terhadap Solid Gain, Water Loss, Weight Reduction, dan Kadar air. Kemudian berdasarkan Multiple Attribute Utility Theory didapatkan perlakuan terbaik yaitu perlakuan dengan waktu perendaman 6 jam dan waktu blanching 7.5 menit. Pada perlakuan tersebut dihasilkan nilai solid gain, water loss, weight reduction, kadar air masing-masing sebesar 52,38%, 10,75%, -41,58%, dan 47,69%. Sedangkan nilai kekerasan, redness, dan yellowness dari perlakuan tersebut sebesar 52,05 N, 35,55, 18,55, dan 46,58
English Abstract
Indonesia is one of the countries that have the highest consumption rate of oranges in the world. With the high consumption of oranges in Indonesia, one of the emerging problem is the production of orange peel waste which is not yet optimally utilized. Reasons behind the production of fruit candy, besides to improve the comercial value of fruit, it is also used as a method for food preservation. This research aims to see the effect of the orange peel candy production process on mass transfer that occurs. This research was done to find the influence of immersion time for 2 hours, 4 hours, and 6 hours and blanching time for 2,5 minutes, 5 minutes, and 7,5 minutes. The parameters that were tested in this research are solid gain, water loss, weight reduction, water content, hardness, lightness (L*), redness (a*), and yellowness (b*). This research shows that immersion time has an uptrend effect on solid gain and water loss of sample, it also affects weight reduction in which immersion time gives both an uptrend and a downtrend, whereas immersion time has a downtrend effect on moisture content. Blanching time also has an uptrend effect on solid gain and water loss of sample, it also affects weight reduction in which blanching time gives both an uptrend and a downtrend, whereas blanching time has a downtrend effect on moisture content. The highest value observed in this research for solid gain, water loss, weight reduction, water content, hardness, lightness (L*), redness (a*) and yellowness (b*) is 52,32%, 10,75%, -32,88%, dan 65,72% respectively. The lowest value observed is 21,50%, -11,17%, -47,11%, dan 47,69% respectively. Analysis of Variance (ANOVA) shows that immersion time has a statistical significance towards Solid gain, water loss, weight reduction, water content, lightness, and redness. On the other hand, blanching time has a statistical significance towards solid gain, water loss, weight reduction, and water content. Furthermore, based on the calculation with the Multiple Attribute Utility Theory shows that the best treatment was the combination between immersion time for 6 hours and blanching time for 7.5 minutes. The observed value of solid gain, water loss, weight reduction, and water content found on that treatment is 52,38%, 10,75%, -41,58%, dan 47,69% respectively. Whereas, the observed value of hardness, lightness (L*), redness (a*), and yellowness (b*) found is 52,05 N, 35,55, 18,55, dan 46,58 respectivel
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100241 |
| Uncontrolled Keywords: | kulit jeruk, manisan buah, dehidrasi osmosis, solid gain, water loss,orange peel, candied fruit, osmotic dehydration, solid gain, water loss |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Feb 2022 03:06 |
| Last Modified: | 24 Feb 2022 01:42 |
| URI: | http://repository.ub.ac.id/id/eprint/189236 |
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