Lestari, Arviana Dita and Rini Yulianingsih, STP., MT., Ph.D and Dr. Ir. Mochamad Bagus Hermanto, STP., M.Sc (2023) Pengaruh Variasi Pretreatment dan Suhu Pengeringan Ampas Kelapa Sebagai Tepung Menggunakan Food Dehydrator Terhadap Kinetika Pengeringan dan Karakteristik Fisik. Sarjana thesis, Universitas Brawijaya.
Abstract
Ampas kelapa merupakan hasil samping dari pembuatan santan. Ampas kelapa mengandung protein, karbohidrat, rendah lemak dan kaya akan serat yang cocok diolah lebih lanjut menjadi tepung. Penelitian ini bertujuan untuk menganalisa pengaruh variasi pretreatment dan suhu pengeringan tepung ampas kelapa menggunakan food dehydrator terhadap kinetika pengeringan dan karakteristik fisik (kadar air, warna, bulk density dan tapped density) serta menentukan model matematika pengeringan lapis tipis yang paling sesuai dengan pengeringan ampas kelapa sebagai tepung menggunakan food dehydrator pada masing-masing pretreatment dan suhu pengeringan. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan uji lanjut Duncan. Pada penelitian ini terdapat enam perlakuan pengeringan yaitu tanpa blanching, blanching air,dan blanching uap dengan suhu pengeringan 60̊C dan 70̊C. Penelitian ini diawali pemerasan kelapa parut, kemudian dilakukan variasi pretreatment, pengeringan, dan dilanjutkan dengan pengujian kadar air, warna, bulk density dan tap density. Hasil analisis menunjukkan bahwa kadar air ampas kelapa kering berkisar 1,1726 - 2,5148%bk. Nilai derajat putih tepung ampas kelapa berkisar 78,7145 - 81,8117. Nilai bulk density tepung ampas kelapa berkisar 0,1374 - 0,1752 g/ml. Serta nilai tap density tepung ampas kelapa berkisar 0,1902 - 0,2321 g/ml. Variasi pretreatment dan suhu pengeringan terbaik untuk tepung ampas kelapa adalah blanching uap pada pengeringan suhu 70̊C dengan kadar air ampas kelapa kering 1,1726%bk; bulk density 0,1752 gr/ml; tap density 0,2321 gr/ml; kecerahan (L) 81,8197; kemerahan (a) 0,5136; dan kekuningan (b) 0,0997. Berdasarkan hasil model matematika didapat model matematika terbaik yang dapat mempresentasikan pengeringan ampas kelapa pada masing-masing perlakuan yaitu model Midilli et al yang memiliki nilai R2 terbesar, nilai RMSE terkecil dan nilai X2 terkecil jika dibandingkan model-model lainnya.
English Abstract
Coconut dregs is a by-product of making coconut milk. Coconut pulp contains protein, carbohydrates, is low in fat and rich in fiber which is suitable for further processing into flour. This research aims to analyze the effect of variations in pretreatment and drying temperature of coconut dregs flour using a food dehydrator on drying kinetics and physical characteristics (moisture content, color, bulk density and tapped density) and determine the mathematical modeling of thin layer drying that is most suitable for drying coconut dregs as flour using a food dehydrator at each pretreatment and drying temperature. The study was conducted using a completely randomized design (CRD) with Duncan's further test. In this research there were six drying treatments, namely without blanching, water blanching, and steam blanching with drying temperatures of 60̊C and 70̊C. This research began with pressing grated coconut, then carried out variations in pretreatment, drying, and continued with testing for water content, color, bulk density and tapped density. The results of the analysis show that the moisture content of dried coconut dregs ranges from 1,1726 – 2,5148%bk. The whiteness value of coconut dregs flour ranged from 78,7145 – 81,8117. The density value of kamba coconut dregs flour ranges from 0,1374 – 0,1752 g/ml. The solid density value of coconut dregs flour ranges from 0,1902 – 0,2321 g/ml. The best variation of pretreatment and drying temperature for coconut dregs flour is steam blanching and drying at 70°C with a dry coconut dregs moisture content of 1,1726%bk; bulk density 0,1752 gr/ml; tap density 0,2321 gr/ml; brightness (L) 81,8197; redness (a) 0,5136; and yellowness (b) 0,0997. Based on the results of mathematical modeling, the best mathematical model that can represent the drying of coconut dregs in each treatment is obtained, namely the Midilli et al model which has the largest R2 value, the smallest RMSE value and the smallest X2 value when compared to other models.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Tepung Ampas kelapa, Karakteristik Fisik, Pengeringan, Model Matematika-Coconut Dregs Flour, Physical Characteristics, Drying, Mathematical Modeling |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 11 Jan 2024 04:21 |
| Last Modified: | 11 Jan 2024 04:21 |
| URI: | http://repository.ub.ac.id/id/eprint/208214 |
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Text (DALAM MASA EMBARGO)
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