?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+KARAKTERISTIK+PENGERINGAN+SELEDRI+%0D%0A(Apium+Greveolens+L.)%0D%0A&rft.creator=Della+Eka+Putri%2C++1214071024&rft.subject=Budidaya+tanaman&rft.description=%0D%0ASeledri+(Apium+graveolens+L.)+merupakan+produk+hortikultura+yang+mudah+rusak+karena+memiliki+kandungan+air+yang+tinggi.+Kondisi+ini+menyebabkan+seledri+tidak+tahan+lama+disimpan+sehingga+diperlukan+penanganan+untuk+memperpanjang+umur+simpannya.+Upaya+untuk+memperpanjang+umur+simpan+seledri+dapat+dilakukan+dengan+pengeringan.++Pengeringan+bertujuan+membuang+air+dari+bahan+sampai+kadar+air+dimana+pertumbuhan+mikroorganisme+Penelitian+ini+bertujuan+untuk+mengetahui+karakteristik+pengeringan+seledri+dengan+menggunakan+pengering+tipe+rak+(tray+dryer).++%0D%0A%0D%0APenelitian+ini+dilaksanakan+pada+bulan+Februari+%E2%80%93+Maret+2017+di+Laboratorium+Daya+Dan+Alat+Mesin+Pertanian%2C+dan+Rekayasa+Bioproses+dan+Pasca+Panen+Jurusan+Teknik+Pertanian+Universitas+Lampung.++Penelitian+ini+mengunakan+3+suhu+blanching+dan+lama+blanching+yang+berbeda+yaitu+40%C2%B0+C+%2C+50%C2%B0+C%2Cdan+60%C2%B0+C+serta+waktu+blanching+1+menit+%2C+3+menit%2C+dan+5+menit.+Sedangkan+untuk+suhu+pengeringan+menggunakan+suhu+60%C2%B0+C.++Masing-masing+perlakuan+dilakukan+3+kali+pengulangan+sehingga+di+dapat+27+sampel+yang+diamati.++%0D%0AHasil+penelitian+menunjukkan+bahwa+terjadi+perubahan+warna+setelah+melewati+proses+blanching+dan+pengeringan.++Dalam+Penelitian+ini%2C+penurunan+kadar+air+tercepat+terjadi+pada+sampel+perlakuan+blanching+pada+suhu+50%C2%B0+C+dan+lama+blanching+5+menit.++Suhu+blanching+dan+lama+blanching+yang+diberikan+tidak+berpengaruh+terhadap+sampel+bahan+yang+akan+di+keringkan.++Tetapi+blanching+yang+terlalu+lama+dalam+air+panas+cenderung+menghasilkan+bahan+bertekstur+sangat+lunak%2C+memudarkan+warna%2C+dan++kehilangan+nutrien.++Terjadi+perubahan+warna+setelah+melewati+proses+blanching+dan+pengeringan.++Warna+awal+bahan+adalah+hijau+kemudian+setelah+melalui+proses+tersebut+warna+bahan+berubah+menjadi+kuning.%0D%0AKata+Kunci+%3A+Seledri%2C+Pengeringan%2C+Pengering+tipe+rak.+%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0A%0D%0ACelery+(Apium+graveolens+L.)+is+an+easily+damaged+horticultural+product+because+it+has+a+high+water+content.+This+condition+causes+the+celery+is+not+durable+stored+so+that+handling+is+required+to+extend+its+shelf+life.+Efforts+to+extend+the+life+of+the+celery+store+can+be+done+by+drying.+Drying+aims+to+remove+water+from+the+material+to+water+content+where+the+growth+of+microorganisms+This+study+aims+to+determine+the+characteristics+of+drying+celery+by+using+a+dryer+type+of+rack+(tray+dryer).%0D%0A%0D%0AThis+research+was+conducted+in+February+-+March+2017+at+Laboratory+of+Power+And+Machine+of+Agricultural+Machinery%2C+and+Bioprocess+and+Post-Harvest+Engineering+Department+of+Agricultural+Engineering+University+of+Lampung.+This+study+used+3+different+blanching+temperatures+and+blanching+times+of+40+%C2%B0+C%2C+50+%C2%B0+C%2C+and+60+%C2%B0+C+and+blanching+time+of+1+minute%2C+3+minutes+and+5+minutes.+As+for+the+temperature+of+drying+using+temperature+60+%C2%B0+C.+Each+treatment+is+done+3+times+repetition+so+that+27+samples+can+be+observed.%0D%0A%0D%0AThe+results+showed+that+the+color+changes+after+the+blanching+and+drying+process.+In+this+study%2C+the+fastest+decrease+in+water+content+occurred+in+blanching+samples+at+50+%C2%B0+C+and+5+minutes+blanching+time.+The+blanching+temperature+and+the+duration+of+blanching+given+did+not+affect+the+sample+of+the+material+to+be+drained.+But+long+blanching+in+hot+water+tends+to+produce+very+soft+textured+materials%2C+color+fade%2C+and+nutrient+loss.+Color+changes+after+blanching+and+drying+process.+The+initial+color+of+the+material+is+green+then+after+going+through+the+process+the+color+of+the+material+turns+to+yellow.%0D%0AKeywords%3A+Celery%2C+Drying%2C+Tray+Dryer%0D%0A%0D%0A&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-01-16&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30575%2F1%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30575%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30575%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Della+Eka+Putri%2C+1214071024++(2018)+KAJIAN+KARAKTERISTIK+PENGERINGAN+SELEDRI+(Apium+Greveolens+L.).++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F30575%2F