Rona Safitri, Vetariya and Prof. Dr. Ir. Sumardi Hadi, S., MS and Dr. Ir. Anang Lastriyanto,, M.Si (2023) Karakteristik Pengeringan Tepung Labu Kuning (Cucurbita moschata) Pada Tingkat Kematangan Berbeda Menggunakan Mesin Pengering Tray dryer. Sarjana thesis, Universitas Brawijaya.
Abstract
RINGKASAN Tepung labu kuning merupakan hasil pengolahan sawutan labu (Cucurbita moschata) cukup prospektif dalam pengembangan daerah sumber pangan karena labu kuning dapat tumbuh di berbagai daerah di Indonesia sehingga berbuah produksi selalu tersedia yang dapat dijadikan sebagai alternatif bahan pangan sumber karbohidrat untuk memenuhi kebutuhan gizi masyarakat indonesia. Keterbatasan teknologi pengolahan labu kuning menyebabkan rendahnya pemanfaatan labu kuning sebagai bahan pangan. Penelitian ini dapat menjadi acuan pengembangan teknologi pengolahan tepung labu kuning, sehingga mampu menghasilkan produk tepung yang berkualitas dan dapat bersaing di pasar. Serta dapat meningkatkan potensi pengembangan industri pangan serta kecantikan yang menggunakan tepung labu kuning sebagai bahan baku utama. Prosedur penelitian yang digunakan meliputi persiapan bahan baku, pembuatan tepung labu kuning, dan pengukuran parameter pengamatan. Metode penelitian yang digunakan adalah metode kuantitatif secara eksperimental yang terdiri dari tiga perlakuan tingkat kematangan M1 (mentah), M2 (mengkal) dan M3 (matang) dengan menggunakan pengering mekanis tipe tray dryer dengan kecepatan udara pengering 2.5 m/s dengan suhu setting 60oC. Ketebalan sawutan buah labu berkisar 0.8 -1.17 mm. Hasil penelitian menunjukkan bahwa tingkat kematangan buah labu kuning berpengaruh nyata terhadap kadar air, warna, rendemen, densitas, dan daya serap air. Perlakuan M1 adalah perlakuan terbaik dengan hasil kadar air akhir tepung 14.61% dengan lama pengeringan 6 jam dan pengukuran warna menggunakan alat Colorimeter dengan nilai L* 81.10, rendemen tepung 20,07%, densitas tepung lolos ayakan 90 mesh sebesar 0.46 gr/mL, dan daya serap air 290.11%.
English Abstract
SUMMARY Yellow pumpkin flour, which is produced from processed pumpkin (Cucurbita moschata), is a promising food source in the development of food resources in various regions of Indonesia. Pumpkins can grow in many areas at Indonesia, their production is always available and can be used as an alternative carbohydrate source to meet the nutritional needs of the Indonesian people. However, limited processing technology for yellow pumpkins has resulted in low utilization of this vegetable as a food ingredient. This research can serve as a reference for the development of yellow pumpkin flour processing technology, which can produce high-quality products that can compete in the market. It can also enhance the potential for the development of the food and beauty industries that use yellow pumpkin flour as their main ingredient. The research procedure involved the preparation of raw materials, production of yellow pumpkin flour, and measurement of observation parameters. The research method used was experimental quantitative method consisting of three maturity levels M1 (unripe), M2 (semi-ripe), and M3 (ripe) using a tray dryer with a mechanical dryer type at an air drying rate of 2.5 m/s with a temperature setting of 60oC. The thickness of pumpkin fruit sawdust ranged from 0.8 to 1.17 mm. The results showed that the maturity level of yellow pumpkin fruit significantly affected the water content, color, rendemen, bulk density, and water absorption capacity. The selected treatment was M1, which produced the best quality with a final water content percentage 14.61% and 6 hours drying time. The physical properties of yellow pumpkin flour were tested, including color measurement using a colorimeter with the best L* 81.10, a flour rendemen of 20,07%, a density of 0.46 g/mL that passed through a 90-mesh sieve, and a water absorption capacity of 290.11%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Labu Kuning, Pengeringan Tray dryer, Tingkat Kematangan, Kadar Air |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with username saputro |
| Date Deposited: | 16 Jan 2024 02:37 |
| Last Modified: | 16 Jan 2024 02:37 |
| URI: | http://repository.ub.ac.id/id/eprint/210695 |
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