?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+UKURAN+POTONGAN+WORTEL+(Daucus+carota)+TERHADAP+KARAKTERISTIK+DAN+DAYA+ABSORPSI+HASIL+PENGERINGAN+WORTEL+KERING&rft.creator=ANDRIE+SEPTIAWAN%2C+1214071008&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+tanaman&rft.description=Wortel+merupakan+sumber+vitamin+A+dan+K+yang+mudah+didapatkan+pada+sayuran.+Majunya+teknologi+membuat+masyarakat+menuntut+alternatif+dari+bahan+segar+yang+berumur+simpan+pendek+dan+kurang+praktis+dalam+pengolahannya+menjadi+produk+instan.+Pengolahan+wortel+menjadi+bahan+pangan+instan+umumnya+dilakukan+dengan+mengeringkan+potongan+kecil+wortel+menjadi+sayuran+kering.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+variasi+ketebalan+potongan+wortel+terhadap+laju+penurunan+kadar+air+wortel+dan+pengaruh+suhu+perendaman+pada+proses+absorpsi+terhadap+perubahan+karakteristik+potongan+wortel+setelah+dikeringkan.%0D%0AMetode+penelitian+menggunakan+variasi+ketebalan+potongan+wortel+sebesar+2+mm%2C+4+mm%2C+dan+6+mm+dan+suhu+perendaman+sebesar+50%C2%B0C%2C+70%C2%B0C%2C+dan+90%C2%B0C.+Sampel+berupa+wortel+segar+seberat+200+gram+dikeringkan+dengan+alat+pengering+tipe+rak+dan+suhu+pengeringan+sebesar+60%C2%B0C.+Selanjutnya%2C+wortel+kering+direndam+untuk+proses+absorpsi+di+dalam+water+batch+selama+10+menit.+Parameter+penelitian+yang+diukur+adalah+laju+penurunan+kadar+air+wortel+selama+pengeringan%2C+perubahan+bobot%2C+tingkat+kekerasan%2C+dan+ketebalan+setelah+proses+absorpsi.%0D%0AHasil+penelitian+menunjukkan+bahwa+penurunan+kadar+air+pada+saat+pengeringan+dipengaruhi+oleh+ketebalan.+Wortel+dengan+ketebalan+potongan+sebesar+2+mm+mengalami+penurunan+paling+cepat+daripada+ketebalan+4+mm+dan+6+mm.+Proses+absorpsi+meningkatkan+bobot+potongan+wortel+dan+ketebalan+wortel+serta+menurunkan+tingkat+kekerasan+wortel+kering.+Namun+uji+ANOVA+menunjukkan+variasi+suhu+perendaman+tidak+memberikan+perbedaan+yang+signifikan+terhadap+perubahan+karakteristik+wortel+kering.%0D%0A%0D%0AKata+Kunci+%3A+wortel%2C+pengeringan%2C+absorpsi%2C+pengering+tipe+rak%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0ACarrots+are+a+source+of+vitamin+A+and+K+that+are+easily+found.+The+development+of+technology+demands+an+alternative+of+fresh+products+that+are+short-lived+and+less+practical+in+processing+become+instant+products.+Carrot+processing+to+instant+food+is+generally+done+by+drying+small+pieces+of+carrots+into+dried+vegetables.+Drying+can+facilitate+the+processing+and+increase+saving+time.+This+study+aims+to+determine+the+effect+of+thickness+variation+of+carrot+slice+to+the+decrease+rate+of+carrot+water+content+and+the+effect+of+immersion+temperature+on+the+absorption+process+to+change+the+characteristic+of+carrot+slice+after+drying.%0D%0AResearch+method+using+variation+of+thickness+carrot+pieces+amounted+of+2+mm%2C+4+mm%2C+and+6+mm+and+immersion+temperature+of+50%C2%B0C%2C+70%C2%B0C%2C+and+90%C2%B0C.+The+samples+are+fresh+carrot+of+200+grams+weight+dried+with+rack+type+drier+and+temperature+of+60%C2%B0C.+Then%2C+dry+carrot+immersed+for+absorption+process+in+water+batch+during+10+minutes.+Research+parameters+that+measured+are+decreasing+rate+of+carrot+water+content+during+drying+process%2C+the+change+of+carrot+weight%2C+hardness+rate%2C+and+thickness+after+absorption+process.%0D%0AThe+results+of+this+research+showed+that+the+decrease+of+water+content+during+drying+process+was+influenced+by+thickness.+Decreasing+rate+of+water+content+of+carrots+with+a+thickness+of+2+mm+faster+than+the+thickness+of+4+mm+and+6+mm.+The+absorption+process+increased+the+weight+of+carrot+and+carrot+thickness+and+decreases+the+hardness+of+dry+carrots.+However%2C+the+ANOVA+test+showed+that+the+variation+of+immersion+temperature+did+not+give+significant+difference+to+change+of+dry+carrot+characteristics.%0D%0A%0D%0AKeywords%3A+carrot%2C+drying%2C+absorption%2C+rack+type+dryer&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-06-05&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32354%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32354%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F32354%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++ANDRIE+SEPTIAWAN%2C+1214071008++(2018)+PENGARUH+UKURAN+POTONGAN+WORTEL+(Daucus+carota)+TERHADAP+KARAKTERISTIK+DAN+DAYA+ABSORPSI+HASIL+PENGERINGAN+WORTEL+KERING.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+PERTANIAN.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F32354%2F