0814071055, RESTI MARLINDA (2012) PENGARUH PERLAKUAN ULTRASONIK TERHADAP LAJU DIFUSIVITAS AIR DAN KERENYAHAN PISANG KEPOK (Musa paradisiaca F.). UNSPECIFIED.
|
File PDF
cover.pdf Download (89Kb) | Preview |
|
|
File PDF
abstrak.pdf Download (90Kb) | Preview |
|
|
File PDF
DAFTAR GAMBAR.pdf Download (84Kb) | Preview |
|
|
File PDF
cover2.pdf Download (90Kb) | Preview |
|
|
File PDF
DAFTAR ISI.pdf Download (175Kb) | Preview |
|
|
File PDF
DAFTAR PUSTAKA.pdf Download (74Kb) | Preview |
|
|
File PDF
I.pdf Download (8Kb) | Preview |
|
|
File PDF
II.pdf Download (323Kb) | Preview |
|
|
File PDF
II.pdf Download (323Kb) | Preview |
|
|
File PDF
III.pdf Download (373Kb) | Preview |
|
![[img]](http://digilib.unila.ac.id/style/images/fileicons/text.png) |
File PDF
IV.pdf Restricted to Hanya pengguna terdaftar Download (210Kb) |
|
|
File PDF
pengesahan.pdf Download (87Kb) | Preview |
|
|
File PDF
PERNYATAAN KEASLIAN HASIL KARYA.pdf Download (79Kb) | Preview |
|
|
File PDF
SANWACANA.pdf Download (166Kb) | Preview |
|
|
File PDF
RIWAYAT HIDUP.pdf Download (200Kb) | Preview |
|
|
File PDF
V.pdf Download (6Kb) | Preview |
Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Salah satu produk olahan berbahan baku pisang kepok adalah keripik. Kualitas keripik pisang yang baik diantaranya adalah faktor kerenyahan. Salah satu upaya untuk meningkatkan kerenyahan yaitu penggunaan gelombang ultrasonik. Prinsip kerja ultrasonik yaitu merenggangkan struktur jaringan buah, sehingga terjadi peningkatan difusivitas air. Koefesien difusivitas air yang tinggi akan mempercepat pengeringan sehingga mengurangi waktu pengeringan, dan dengan renggangnya struktur jaringan buah berefek pada kerenyahan. Penelitian ini bertujuan untuk; (1) mengetahui pengaruh perlakuan ultrasonik terhadap peningkatan difusivitas air pada pengeringan pisang kepok, (2) mengetahui pengaruh perlakuan ultrasonik terhadap penurunan kadar gula, (3) mengetahui pengaruh perlakuan ultrasonik terhadap tingkat kerenyahan keripik pisang kepok. Sebanyak 50 gram chip pisang diberi gelombag ultrasonik (tipe MB 840 b Orix, frekuensi 60 kHz) selama 10, 20, dan 30 menit. Kadar gula chip pisang diukur menggunakan refractometer. Pengeringan dilakukan dengan oven pada suhu 70 °C, sampai bobot pisang konstan (180 menit). Berdasarkan hasil penelitian menunjukkan bahwa (1) kadar gula pada chip pisang mengalami penurunan seiring dengan lama waktu perlakuan ultrasonik, (2) perlakuan ultrasonik selama 20 menit mengalami peningkatan difusivitas air sebesar 11 % (dari 2,00 x 10-8 m2/menit menjadi 2,22 x 10-8 m2/menit). Peningkatan ini mengakibatkan kadar air pisang kepok kering menjadi rendah yaitu 7,6 % dalam waktu pengeringan yang sama (180 menit), (3) kerenyahan pisang kepok kering terbaik dihasilkan pada perlakuan ultrasonik selama waktu 20 dan 30 menit. Kata kunci: difusivitas air, ultrasonik, kadar gula, kadar air, kerenyahan, pisang kepok Abstract One of products from processed kepok banana is banana chip. Banana chip quality is influenced by crispness factor. An effort to improve banana chip crispness is by using ultrasonic wave. The principle of ultrasonic wave is to loosen the fruit tissue, so that water diffusivity increases. The height of water diffusivity coefficient (k) will speed up drying process and reduce drying time, and finally the loosening of fruit tissue will effect crispness. The aims of this study were to (1) know the effect of ultrasonic pretreatment to the increasing of water diffusivity in drying kepok banana, (2) know the effect of ultrasonic pretreatment to the decreasing of sugar content, (3) know the effect of ultrasonic pretreatment to the crispness level ofkepok banana chip. About 50 grams of banana chips were perturbed by ultrasonic waves device (type MB 840 b Orix, frequency 60 kHz) for 10, 20, and 30 minutes. The sugar content of banana chips was then measured using refractometer. Drying was conducted with oven at 70 °C until the banana chips weight reaches stable (achieve about 180 minutes). The results showed that (1) the level of sugar content in the banana chips decreased with the duration of ultrasonic pretreatment, (2) the ultrasonic pretreatment for 20 minutes increased water diffusivity rate about 11% (from 2,00 x 10-8 m2/minutes to 2.30 x 10-8 m2/minutes). In addition, the moisture content of banana chips was below 7,6 % in the same duration of drying (180 minutes), (3) the best crispness of kepok banana chips produced at the us pretreatment of 20 and 30 minutes. Key words: water diffusivity, ultrasonic, sugar content, moisture content, crispness, kepok banana.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknik Pertanian |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 04:26 |
| Terakhir diubah: | 21 Oct 2015 08:15 |
| URI: | http://digilib.unila.ac.id/id/eprint/12451 |
Actions (login required)
 |
Lihat Karya Akhir |
