GUSTI PRATIWI, ANNISA (2024) KAJIAN VARIASI METODE PENGERINGAN DAN PERENDAMAN SARI BUAH BELIMBING WULUH (Averhoa bilimbi L.) SEBAGAI ANTIBROWNING AGENT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI CABAI RAWIT BUBUK. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Soaked with juice of Averhoa bilimbi L. and variation in drying method of hot chilli are the result of an evaluation to maintain the shelf life of hot chilli . Hot chilli can be processed through pretreatment methods such as blanching and soaking with organic acid, like Averhoa bilimbi L juice. This research used two factor. The first factor was method of drying (greenhouse, cabinet dryer and oven). The second factor was concentration of juice Averhoa bilimbi L. such as 15%,20% and 25%. There are 9 combination treatments with 3 replications, resulting in 27 experimental units. Chilli powder was analyzed using Analysis of Variance (ANOVA) followed by the Duncan Multiple Range Test. The research was conducted from August – December 2023 at University of Sultan Ageng Tirtayasa Laboratorium. Based on the result, drying methods had significant (P<0,05) effect on lightness (L*), Hueo, bulk density, water activity, water holding capacity, oil holding capacity, vitamin C and water content. Contrentrations of Averhoa bilimbi L. had significant (P<0,05) effect on L*, a* ,bulk density, water activity, water holding capacity, oil holding capasity, vitamin C and water content. Based on the results of determining the best treatment using Zeleny method, it was found that the P2K3 (cabinet dryer and concentration 25%) sample was the best treatment in this research.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Perendaman dengan sari buah Averhoa bilimbi L. dan variasi metode pengeringan cabai rawit merupakan hasil evaluasi untuk mempertahankan umur simpan cabai rawit. Cabai merah dapat diolah melalui metode perlakuan awal seperti blansing dan perendaman dengan asam organik, seperti sari buah Averhoa bilimbi L. Penelitian ini menggunakan dua faktor. Faktor pertama adalah metode pengeringan (rumah kaca, cabinet dryer dan oven). Faktor kedua adalah konsentrasi jus Averhoa bilimbi L. yaitu 15%, 20% dan 25%. Terdapat 9 kombinasi perlakuan dengan 3 kali ulangan, sehingga terdapat 27 unit percobaan. Data hasil penelitian dianalisis menggunakan Analysis of Variance (ANOVA) yang dilanjutkan dengan Uji Jarak Berganda Duncan. Penelitian dilaksanakan pada bulan Agustus - Desember 2023 di Laboratorium Universitas Sultan Ageng Tirtayasa. Berdasarkan hasil penelitian, metode pengeringan berpengaruh nyata (P<0,05) terhadap lightness (L*), Hue, bulk density, aktivitas air, kapasitas penahanan air, kapasitas penahanan minyak, vitamin C dan kadar air. Konsentrasi Averhoa bilimbi L. berpengaruh nyata (P<0,05) terhadap L*, a*, bobot jenis, aktivitas air, daya ikat air, daya ikat minyak, vitamin C dan kadar air. Berdasarkan hasil penentuan perlakuan terbaik dengan menggunakan metode Zeleny, diperoleh bahwa sampel P2K3 (pengering kabinet dan konsentrasi 25%) merupakan perlakuan terbaik dalam penelitian ini. | |||||||||
| Uncontrolled Keywords: | Averhoa bilimbi L, Chilli Powder, drying method , Hot chilli,. Averhoa bilimbi L, Cabai Bubuk, Metode pengeringan, Cabai rawit,. | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | mrs. caca Annisa | |||||||||
| Date Deposited: | 06 Mar 2025 04:20 | |||||||||
| Last Modified: | 06 Mar 2025 04:20 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45791 |
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