PENGARUH SUHU DAN KONSENTRASI LARUTAN GULA TERHADAP PROSES DEHIDRASI OSMOSIS DAGING BUAH WALUH (Cucurbita Moschata)

ASTRI MAGDALENA, 1014071022 (2014) PENGARUH SUHU DAN KONSENTRASI LARUTAN GULA TERHADAP PROSES DEHIDRASI OSMOSIS DAGING BUAH WALUH (Cucurbita Moschata). Fakultas Pertanian, Universitas Lampung.

[img]
Preview
Text
ABSTRACT.pdf

Download (39Kb) | Preview
[img]
Preview
Text
ABSTRAK.pdf

Download (38Kb) | Preview
[img]
Preview
Text
COVER DALAM.pdf

Download (64Kb) | Preview
[img]
Preview
Text
COVER LUAR.pdf

Download (40Kb) | Preview
[img]
Preview
Text
HALAMAN PENGESAHAN.pdf

Download (157Kb) | Preview
[img]
Preview
Text
HALAMAN PERSETUJUAN.pdf

Download (165Kb) | Preview
[img]
Preview
Text
PERNYATAAN.pdf

Download (75Kb) | Preview
[img]
Preview
Text
DAFTAR GAMBAR.pdf

Download (42Kb) | Preview
[img]
Preview
Text
DAFTAR ISI.pdf

Download (39Kb) | Preview
[img]
Preview
Text
DAFTAR TABEL.pdf

Download (40Kb) | Preview
[img]
Preview
Text
PERSEMBAHAN.pdf

Download (73Kb) | Preview
[img]
Preview
Text
RIWAYAT HIDUP.pdf

Download (124Kb) | Preview
[img]
Preview
Text
SANWACANA.pdf

Download (86Kb) | Preview
[img]
Preview
Text
BAB I.pdf

Download (94Kb) | Preview
[img]
Preview
Text
BAB II.pdf

Download (50Kb) | Preview
[img]
Preview
Text
BAB III.pdf

Download (234Kb) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (372Kb)
[img]
Preview
Text
BAB V.pdf

Download (84Kb) | Preview
[img]
Preview
Text
DAFTAR PUSTAKA.pdf

Download (120Kb) | Preview

Abstrak

ABSTRAK BAHASA INDONESIA Sayuran dan buah-buahan merupakan produk hortikultura yang memiliki umur simpan terbatas karena kandungan air yang cukup tinggi. Salah satu cara penanganan pasca panen yang dapat dilakukan adalah dengan melakukan teknik dehidrasi osmosis. Tujuan penelitian ini adalah mengetahui pengaruh suhu dan konsentrasi larutan gula pada proses dehidrasi osmosis daging buah waluh. Penelitian ini menggunakan volume buah waluh dengan ukuran panjang ± 2 cm, lebar ± 2 cm, dan tebal ± 1 cm selanjutnya direndam pada suhu 30, 40, 50ºC dan konsentrasi larutan gula 40, 50, 60ºBrix selama 480 menit. Hasil penelitian ini menunjukkan peningkatan konsentrasi larutan gula dan suhu perendaman dapat meningkatkan total padatan terlarut, solid gain, dan water loss namun menurunkan kadar air, volume, bobot, dan kekerasan bahan. Nilai water loss dan solid gain tertinggi terdapat pada kombinasi perlakuan suhu dan konsentrasi 50 ºC dan 60 ºBrix yaitu dengan masing-masing nilai 60,23%, dan 11,00%. ABSTRAK BAHASA INGGRIS Vegetables and fruits are horticultural commodities that commonly have a limit shelf life. It is because they have high water content. Post-harvest handling can be done by osmotic dehydration technique. The aims of this research were to know the effects of temperature and concentration in the process of osmotic dehydration of pumpkin. This research uses volume of pumpkin with a length of ± 2 cm, width of ± 2 cm, and thickness of ± 1 cm that soaked at temperature 30, 40, 50ºC and concentration of sugar solution 40, 50, 60ºBrix for 480 minutes. The results showed that sugar concentration and soaking temperature increase total soluble solids, solid gain and water loss but decrease water content, volume, weight, and material hardness. Values of water loss and solid gain are highest in the combination of 50ºC dan 60ºBrix that reach 60,23%, and 11,00%, respectively.

Tipe Karya Ilmiah: Skripsi
Subyek: A General Works = Karya Karya Umum
Program Studi: Fakultas Pertanian > Prodi Teknik Pertanian
Depositing User: 7380133 . Digilib
Date Deposited: 23 Jan 2015 03:31
Last Modified: 23 Jan 2015 03:31
URI: http://digilib.unila.ac.id/id/eprint/6425

Actions (login required)

View Item View Item