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Journal : Jurnal Aplikasi Teknologi Pangan

Pengaruh Konsentrasi dan Waktu Perendaman dengan Larutan Kalsium Hidroksida Terhadap Mutu Sensori Produk Vacuum Frying Buah Nanas Asiah, Nurul; Handayani, Dwi
Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1178.68 KB) | DOI: 10.17728/jatp.2907

Abstract

AbstrakVacuum frying merupakan suatu alat yang telah terbukti banyak digunakan untuk mengolah buah-buahan menjadi kripik dengan kualitas sensori dan nutrisi yang baik. Penelitian ini dilakukan untuk mengetahui pengaruh perendaman dengan larutan kalsium hidroksida atau Ca(OH)2 terhadap kualitas kripik nanas yang diproduksi dengan menggunakan vacuum frying. Rancangan percobaan dilakukan dengan rancangan acak lengkap yang variabel pertamanya adalah konsentrasi larutan perendaman (0,5, 1, dan 1,5%) serta variabel kedua adalah waktu perendaman (30, 60, dan 90 menit). Selanjutnya produk dianalisis sensori dengan metode uji mutu hedonik. Hasil menunjukkan bahwa perendaman dengan larutan kalsium hidroksida memberikan pengaruh terhadap intensitas sensori warna, rasa dan tingkat kerenyahan. Semakin besar konsentrasi dan lama perendaman dengan larutan kalsium hidroksida dapat meningkatkan kadar air produk dan mengurangi susut masa produk. Tingkat kecerahan produk bisa dipertahankan dengan peningkatan konsentrasi larutan kalsium hidroksida. Rasa kecut pada buah nanas juga bisa dikurangi dengan peningkatan konsentrasi larutan kalsium hidroksida. Kesimpulannya, produk dengan intensitas kerenyahan paling tinggi didapat dengan konsentrasi kalsium hidroksida sebesar 0,5% selama 30 menit.Effect of Concentration and Soaking Time of Calcium hydroxide Solution on Sensory Quality of Pineapple Vacuum Frying ProductAbstractVacuum frying is a tool that has proven widely to be used in the process of making fruits into chips that results in good sensory and nutrition quality of product. The present study was conducted to determine the effect of soaking with a Ca(OH)2 solution on the quality of pineapple chips that were manufactured using vacuum frying. The design of experiments were performed with a completely randomized design in which the first variable was the concentration of the solution (0.5, 1, and 1.5%) and the second variable was the soaking time (30, 60, and 90 minutes). Furthermore, the products were analyzed for sensory with hedonic quality test method. The results showed that soaking with Ca(OH)2 solution provided effect to the intensity of color, flavor, and crispness. The greater concentration and soaking time were able to increase the moisture content of the product and reduce shrinkage lifetime of the product. The brightness level could be maintained by increasing Ca(OH)2 solution. Sour taste in pineapple could also be reduced by increasing Ca(OH)2 solution. As conclusion, products with the highest intensity crispness were obtained with Ca(OH)2 concentration of 0.5% for 30 minutes of soaking time.•|•|•|||
Co-Authors . Wahyuni, . Aat Sriati Abdul Mun’im Adriansyah, Agus Aan Ahmad Ghiffari Andriani, Riska Anggista, Giovani Anindya Ardiansari Anna S. Ranti, Anna Ardiayasari, Anindya Aribowo, Luita Arifianto, Indriyana Putri Armina, Armina Astuti, Septi Kusuma Ayu, Friska Ayu, Friska Budi A, Ariqho Chairil Anwar Chatarina Umbul W, Chatarina Dalilah Dalilah Dewi H, Cintya Dewi, Novita Puspita Diyono Ikhsan Dwi N, Retno Dwiputra, Kemas Muhammad Alwan Efri Widianti Ella Amalia, Ella Elva Nuraina Endang Sutisna Sulaeman Eristi, Bella Eti Poncorini Pamungkasari Fahmi Arifan Fani, Reisa Hesti Fifa Argentina FS Nugraheni S Haris Wibisono Haryanto, Didid Hidayatullah, Fadjar Siddiq I.G.B. Budi Dharma, I.G.B. Budi Iche Andriyani Liberty, Iche Andriyani Inayah, Afiyatun Indah Fitri Nurdianthi, Indah Fitri Indah Hartati Indra P, Surya Irsan Saleh Istifaiyah, Amanatul Karnoto, K Kartika Rukmi, Dwi Kuara Jangga Uma, Wilhelmus Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Lasbudi P Ambarita Lina D. Fathimahhayati, Lina D. Lisdiana - Lusia Hayati, Lusia Lutfi, Mochtar M. Endy Yulianto Maghfiroh Rahayu Nindatama, Maghfiroh Rahayu Margaretha TS, Margaretha Mohammad Endy Yulianto Monalisa S., Lianta Muhaimin Ramdja, Muhaimin Muhammad Ilyas Mun?im, Abdul Murni Murni Nilan H., Catur Nova Kumalasari Novera Herdiani, Novera Nurhidayah Nurhidayah Nurul Asiah Octavariny, Raisha Oktavian, Rosian Pangestu, Ilyas Teguh Pangestu, Ilyas Teguh Petricka, Gracea Prameswarie, Thia Prasasti, Gita Dwi Prasasty, Gita Dwi Pratiwi Puji Lestari, Pratiwi Puji Puji, Pratiwi Puspita, Mawar Rico Vendamawan Rizki Amy Lavita, Rizki Amy Santi Martini Sari, Septa Sarjana Parman Satriya Nurgiri, Yoga Selly Pinangki, Selly Septiana, R. A. Leni Setiawan, Anton Sianipar, Melpa Yohana Siti Harnina Bintari Soegiyanto Soegiyanto, Soegiyanto Sri Rustiyaningsih Suhendrianto Suhendrianto, Suhendrianto Sukamto, Neubrina Raesuky Suryadi, Kresna Susiana Purwantisari Tawanta B, Selvina Theresia Purbandari Tri Rustiadi, Tri Utama, Denny Satria Veronika Prasetya Vita Paramita Wahyu Sopandi Warni, Sulfa Esi Yahya, Yulia Farida Yulastini, Fitria Yulifianti, Ade Lina