relation: https://eprints.untirta.ac.id/45791/
title: KAJIAN VARIASI METODE PENGERINGAN DAN PERENDAMAN SARI BUAH BELIMBING WULUH (Averhoa bilimbi L.) SEBAGAI ANTIBROWNING AGENT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN MIKROBIOLOGI CABAI RAWIT BUBUK
creator: GUSTI PRATIWI, ANNISA
subject: Q Science (General)
description: 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.
date: 2024
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/45791/3/ANNISA%20GUSTI%20PRATIWI_4444190083_03.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45791/4/ANNISA%20GUSTI%20PRATIWI_%204444190083_04%20.pdf
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identifier: https://eprints.untirta.ac.id/45791/5/ANNISA%20GUSTI%20PRATIWI_%204444190083_05.pdf
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identifier: https://eprints.untirta.ac.id/45791/6/ANNISA%20GUSTI%20PRATIWI_4444190083_%20Ref.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45791/7/ANNISA%20GUSTI%20PRATIWI_4444190083_Lamp.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45791/8/ANNISA%20GUSTI%20PRATIWI_4444190083_SKRIPSI.pdf
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identifier: https://eprints.untirta.ac.id/45791/9/ANNISA%20GUSTI%20PRATIWI_4444190083_01.pdf
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language: en
identifier: https://eprints.untirta.ac.id/45791/18/ANNISA%20GUSTI%20PRATIWI_4444190083_02.pdf
identifier:   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.