Prakoso, Rendy and Ahmad Zaki Mubarok, STP., M.Si., Ph.D (2020) Optimasi Suhu Dan Waktu Pengeringan Vakum Bubuk Buah Jambu Mete (Anacardium Occidentale L.) Menggunakan Response Surface Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah jambu mete merupakan limbah dari proses pengolahan kacang mete. Untuk mengurangi limbah tersebut, buah jambu mete dapat diolah menjadi bubuk buah yang tinggi kandungan senyawa antioksidan dan Vitamin C melalui proses pengeringan vakum. Pada penelitian ini, dilakukan optimasi suhu dan waktu pengeringan vakum dari bubuk buah jambu mete. Proses optimasi dilakukan menggunakan Response Surface Methodology (RSM) dengan rancangan Central Composite Design untuk mendapatkan bubuk buah jambu mete (Anacardium Occidentale L.) dengan karakteristik terbaik. Tujuan dari penelitian ini adalah untuk menentukan titik optimum dari proses pengeringan vakum berdasarkan pada faktor suhu dan waktu. Suhu pengeringan vakum (55oC;60oC;65oC) dan waktu pengeringan vakum (9 jam; 12 jam; 15 jam) merupakan variabel bebas pada penelitian ini. Variabel terikat atau respon yang digunakan pada penelitian ini adalah kadar Vitamin C (mg/100g), aktivitas antioksidan (IC50) (ppm), kadar air (%), dan perubahan warna (dE). Proses pengeringan vakum yang optimum didapatkan pada suhu pengeringan 60,080oC dan waktu pengeringan 11,424 jam dengan kadar Vitamin C 118,527 mg/100g, IC50 70,580 ppm, kadar air 11,420%, dan perubahan warna (dE) sebesar 8,820.
English Abstract
Cashew apple is considered as byproduct from cashew nut industry. In order to reduce the amount of waste from cashew nut production, cashew apple can be processed into cashew apple powder that contains high antioxidant compounds and Vitamin C using vacuum drying process. In this research, the optimization of vacuum drying process to produce cashew apple powder was conducted based on the temperature and drying time. The optimization process was done using Response Surface Methodology with Central Composite Design to obtain cashew apple powder (Anacardium Occidentale L.) with the best results. The purpose of this study was to determine the optimum condition of vacuum drying process based on the temperature and drying time factor. The drying temperature (55oC; 60oC; 65oC) and drying time (9 hours; 12 hours; 15 hours) were used as independent variables. The dependent variables of this research were the Vitamin C content (mg/100g), antioxidant activity (IC50) (ppm), water content (%), and total color difference (dE). The optimum vacuum drying process were obtained at drying temperature of 60,080oC and drying time of 14,424 hours with Vitamin C content of 118,527 mg/100g, antioxidant activity (IC50) of 70,580 ppm, water content of 11,420%, and total color difference of (dE) 8,820.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100136 |
| Uncontrolled Keywords: | Aktivitas Antioksdan (IC50), Jambu Mete, Optimasi, Pengeringan Vakum, Vitamin C, Antioxidant Activity (IC50), Cashew Apple, Optimization, Vacuum Drying, Vitamin C. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 12 Jul 2022 02:39 |
| Last Modified: | 03 Oct 2024 01:28 |
| URI: | http://repository.ub.ac.id/id/eprint/191906 |
![[thumbnail of Rendy Prakoso.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Rendy Prakoso.pdf Download (2MB) |
Actions (login required)
 |
View Item |