?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PERLAKUAN+ULTRASONIK+TERHADAP+KUALITAS%0D%0AKERIPIK+NANAS+PADA+PENGGORENGAN+VAKUM+(Vacuum+Frying)&rft.creator=0814071063%2C+UCI+NURLAENA&rft.subject=+&rft.description=Abstrak%0D%0A%0D%0ANanas+merupakan+salah+satu+jenis+buah+yang+dibudidayakan+di+Indonesia.+Produksi%0D%0Abuah+seperti+nanas+sering+kali+memiliki+masalah+dalam+pasca+panennya.+Produk+ini%0D%0Amudah+rusak+sehingga+perlu+penanganan+yang+tepat+agar+untuk+kualitasnya+terjaga.%0D%0ASalah+satu+upaya+untuk+memperbaiki+karakteristik+fisik+kimia+buah+di+dalam%0D%0Apengolahan+diantarannya+adalah+dengan+memberikan+perlakuan+ultrasonik.%0D%0APenelitian+ini+bertujuan+untuk+(1)+mengetahui+pengaruh+perlakuan+ultrasonik+terhadap%0D%0Akadar+gula+keripik+nanas%2C+(2)+mengetahui+pengaruh+perlakuan+ultrasonik+terhadap%0D%0Akadar+air+akhir+keripik+nanas+yang+dihasilkan%2C+(3)+mempelajari+pengaruh+perlakuan%0D%0Aultrasonik+terhadap+kerenyahan+produk+keripik+nanas.%0D%0APenelitian+dilakukan+dengan+3+perlakuan+waktu+ultrasonik.+Perlakuan+pertama%0D%0Amenggunakan+waktu+10+menit%2C+perlakuan+kedua+menggunakan+waktu+20+menit+dan%0D%0Aperlakuan+ketiga+menggunakan+waktu+30+menit.+Setiap+perlakuan+diulang+sebanyak+3%0D%0Akali.%0D%0AHasil+penelitian+menunjukkan+bahwa+(1)+kadar+gula+pada+buah+nanas+mengalami%0D%0Apenurunan+seiring+dengan+lama+waktu+perlakuan+ultrasonik%2C+(2)+struktur+jaringan+pada%0D%0Achips+nanas+mengalami+kerusakkan+atau+pecah+akibat+perlakuan+ultrasonik+(3)+keripik%0D%0Ananas+dengan+perlakuan+waktu+30+menit+mengalami+penurunan+kadar+air+lebih+tinggi%0D%0Adibandingkan+dengan+perlakuan+lain%2C+(4)+kerenyahan+keripik+nanas+terbaik+dihasilkan%0D%0Apada+perlakuan+waktu+30+menit.+Sedangkan+keripik+kontrol+dinilai+tidak+renyah+oleh%0D%0Aresponden.%0D%0AKata+kunci%3A+ultrasonik%2C+kadar+gula%2C+sturktur+jaringan%2C+kerenyahan%2C+nanas%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AAbstract%0D%0A%0D%0APineapple+is+one+type+of+popular+fruits+grown+in+Indonesia.+Production+of%0D%0Apineapple+fruit+usually+has+problems+in+post+harvest.+The+product+is+easily%0D%0Adamaged+so+it+needs+to+be+handling+properly+and+carefully+to+maintain+its+quality.%0D%0AOne+effort+to+improve+the+physico-chemical+characteristic+of+the+fruit+during%0D%0Aprocessing+is+by+using+ultrasonic+pre-treatment.%0D%0AThis+study+aimed+to+(1)+determine+the+effect+of+ultrasonic+pre-treatment+on+the%0D%0Atotal+soluble+solid+representing+sugar+content+of+pineapple%2C+(2)+know+the+effect+of%0D%0Aultrasonic+pre-treatment+on+the+final+moisture+content+of+pineapple+chips%0D%0Aproduced%2C+(3)+study+the+effect+of+ultrasonic+pre-treatment+to+the+crispness+of+fried%0D%0Apineapple+chips.%0D%0AThe+research+was+conducted+with+3+levels+of+ultrasonic+pre-treatment+duration.%0D%0AThe+first+was+10+minutes%2C+the+second+was+20+minutes+and+the+third+was+30%0D%0Aminutes.+Each+treatment+was+repeated+3+times+as+replication.%0D%0AThe+results+showed+that+(1)+the+level+of+total+soluble+solid+representing+sugar%0D%0Acontent+in+the+pineapple+fruit+decreased+with+increasing+the+duration+of+ultrasonic%0D%0Apre-treatment%2C+(2)+pineapple+tissue+damaged+or+breakaged+due+to+ultrasonic+pre%0D%0Atreatment+(3)+pineapple+chips+at+30+minutes+oltrasonic+pre-treatment+showed+that%0D%0Athe+decreasing+of+moisture+content+was+higher+compared+with+the+others%2C+(4)+the%0D%0Amost+crispy+of+pineapple+chips+was+produced+by+the+pre-treatment+ultrasonic+of%0D%0A30+minutes.+While+the+control+(pineapple+chips+without+ultrasonic+pre-treatment)%0D%0Awas+showing+not+crispy.%0D%0AKey+words%3A+ultrasonic%2C+sugar+content%2C+total+soluble+solid%2C+crispness%2C+pineapple%0D%0A&rft.date=2012-02-03&rft.type=Skripsi&rft.type=PeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F1%2F1.%2520COVER%2520SKRIPSI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F2%2F2.%2520ABSTRACT%2520KU%2520INGGRIS.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F3%2F3.%2520ABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F4%2F4.%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F5%2F5.%2520MENGESAHKAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F7%2F7.%2520SANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F8%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F9%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F10%2FDAFTAR%2520PUSTAKA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F11%2FIV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F12%2FMETODE%2520PENELITIAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12668%2F13%2FMOTTO.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.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