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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

Jurnal Aplikasi Teknologi Pangan Vol 7, No 2 (2018): Mei 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

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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 Ahmad Ghiffari Ana Sutrisnawati, Ana Anindya Ardiansari Anna S. Ranti, Anna Ardiayasari, Anindya Arifianto, Indriyana Putri Armina, Armina Avin F Helmi, Avin F Bertha M Sopha, Bertha M Budi Hartono Chairil Anwar Chatarina Umbul W, Chatarina Dalilah Dalilah Dewi, Novita Puspita Diyono Ikhsan Efri Widianti Ella Amalia, Ella Elva Nuraina Endang Sutisna Sulaeman Eti Poncorini Pamungkasari Fahmi Arifan Fani, Reisa Hesti FS Nugraheni S Haris Wibisono Haryanto, Didid I.G.B. Budi Dharma, I.G.B. Budi Indah Fitri Nurdianthi, Indah Fitri Indah Hartati Irsan Saleh Kuara Jangga Uma, Wilhelmus Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Lina D. Fathimahhayati, Lina D. Lisdiana - Lusia Hayati, Lusia M K Herliansyah, M K Maghfiroh Rahayu Nindatama, Maghfiroh Rahayu Margaretha TS, Margaretha Mohammad Endy Yulianto Muhaimin Ramdja, Muhaimin Muhammad Reza Murni Murni Nova Kumalasari Nurhidayah Nurhidayah Nurul Asiah Oktavian, Rosian Pangestu, Ilyas Teguh Petricka, Gracea Prameswarie, Thia Prasasti, Gita Dwi Pratiwi Puji Lestari, Pratiwi Puji Puji, Pratiwi Rico Vendamawan Rizki Amy Lavita, Rizki Amy Santi Martini Sari, Septa Satriya Nurgiri, Yoga Selly Pinangki, Selly Sianipar, Melpa Yohana Siti Harnina Bintari Siti Latifah Soegiyanto Soegiyanto, Soegiyanto Sri Rustiyaningsih Suhendrianto Suhendrianto, Suhendrianto Suryadi, Kresna Theresia Purbandari Tri Rustiadi, Tri Veronika Prasetya Vita Paramita Wahyu Sopandi Yulastini, Fitria