Habibah, Hanna Fauziah and La Choviya Hawa,, STP., MP., Ph.D and Dr. Mochammad Bagus Hermanto,, STP., M.Sc. (2022) Pengaruh Variasi Praperlakuan Jamur Kancing Terhadap Sifat Fisik dan Kinetika Pengeringan Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Sebagai komoditas pangan yang digemari secara global, jamur kancing (Agaricus bisporus) memerlukan perhatian lebih dalam penanganan setelah dipanen. Jamur yang memiliki nilai gizi dan kadar air yang tinggi ini mudah mengalami degradasi kualitas akibat reaksi enzimatik saat terpapar udara sehingga mempunyai umur simpan yang pendek. Pengeringan sebagai metode pengawetan tertua menjadi alternatif menarik untuk dilakukan. Untuk meningkatkan kualitas produk kering, pengeringan vakum dan praperlakuan diterapkan dalam penelitian ini. Tujuannya adalah untuk mempelajari pengaruh suhu pengeringan vakum dan 3 jenis praperlakuan terhadap sifat fisik, rehidrasi, visualisasi, serta kinetika pengeringan dan pemodelan matematikanya. Penelitian dilakukan dengan menggunakan rancangan acak faktorial dengan uji lanjut BNT (Beda Nyata Terkecil) dan uji Duncan. Berdasarkan uji ANOVA (a=0.05), suhu pengeringan dan praperlakuan berpengaruh signifikan terhadap shrinkage (%), rasio rehidrasi, kadar air, laju pengeringan, dan difusivitas efektif. Dari penelitian ini didapati nilai kadar air, laju pengeringan tertinggi, difusivitas efektif, shrinkage, dan rasio rehidrasi secara berturut-turut sebesar 7.21%-15.51% (%bk), 3.41-9.16%bk/menit, 2.36-5.58 × 10-8 m2/s, 16.65±1.66%-34.56±2.36%, dan 1.20±0.04-3.58±0.14. Model pengeringan terbaik adalah Midilli-Kucuk dan Two-Term. Ditinjau dari karakteristik pengeringan, perlakuan blanching+OD adalah yang terbaik karena dapat meningkatkan laju pengeringan dan menghasilkan produk dengan kadar air terendah. Selain itu, perlakuan blanching, blanching + VI, dan blanching + OD dapat menurunkan energi aktivasi dari 36.1647 kJ/mol menjadi 16.3668-18.0965 kJ/mol. Di sisi lain, praperlakuan membuat rasio rehidrasi menurun, meningkatkan shrinkage, dan visual produk lebih gelap dibandingkan tanpa perlakuan.
English Abstract
As a globally popular food commodity, button mushrooms (Agaricus bisporus) require more attention in handling after harvesting. Mushrooms with nutritional value and high water content easily degrade due to enzymatic reactions when exposed to air, so they have a short shelf life. Drying, as the oldest preservation method, is an interesting alternative. This study applied vacuum drying and pretreatment to improve the quality of dry products. The aim was to study the effect of vacuum drying temperature and three types of pretreatment on physical properties, rehydration, visualization, drying kinetics, and mathematical modeling. The study was conducted using a factorial randomized design with a follow-up test of LSD (Least Significant Difference) and Duncan's test. The ANOVA test (a=0.05) showed that drying temperature and pretreatment significantly affected shrinkage (%), rehydration ratio, moisture content, highest drying rate, and effective diffusivity. This study found that the moisture content, drying rate, effective diffusivity, shrinkage, and rehydration ratio were 7.21%-15.51% (%db), 3.41-9.16%db/min, 2.36-5.58 × 10-8 m2/s, 16.65±1.66%- 34.56±2.36%, and 1.20±0.04-3.58±0.14. The best drying models are Midilli-Kucuk and Two-Term. Regarding drying characteristics, blanching+OD treatment is the best because it can increase the drying rate and produce the product with the lowest water content. In addition, blanching, blanching + VI, and blanching + OD treatments can reduce the activation energy from 36.1647 kJ/mol to 16.3668-18.0965 kJ/mol. On the other hand, pretreatment decreased the rehydration ratio, increased shrinkage, and made the product visually darker than without treatment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100161 |
| Uncontrolled Keywords: | Jamur kancing, pengeringan vakum, praperlakuan, kadar air, sifat fisik,Button mushroom, vacuum drying, pretreatment, moisture content, physical properties |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 29 Sep 2022 03:32 |
| Last Modified: | 29 Sep 2022 03:33 |
| URI: | http://repository.ub.ac.id/id/eprint/195136 |
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