?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUHU+DAN+KONSENTRASI+TERHADAP+PENYERAPAN+%0D%0ALARUTAN+GULA+PADA+BUAH+PALA+(Mrystica+fragrans)&rft.creator=FITRI+FEBRIYANTI%2C+1514071042&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Pala+merupakan+salah+satu+komoditas+rempah-rempah+asli+nusantara+yang+berasal+%0D%0Adari+kepulauan+Banda+dan+Maluku.+Pala%2C+selain+berfungsi+sebagai+rempah%EF%BF%BDrempah%2C+juga+berfungsi+sebagai+tanaman+penghasil+minyak+atsiri+yang+banyak+%0D%0Adigunakan+dalam+industri+pengalengan%2C+minuman%2C+farmasi%2C+dan+kosmetik.+Biji+dan+%0D%0Afuli+pala+(selaput+biji)+digunakan+sebagai+sumber+rempah-rempah%2C+sedangkan+%0D%0Adaging+buah+pala+sering+diolah+menjadi+berbagai+produk+pangan+seperti+manisan%2C+%0D%0Asirup%2C+dan+sebagainya.%0D%0APengolahan+bahan+pangan+yang+berupa+biji-bijian+maupun+buah+dan+sayuran+%0D%0Aseringkali+menggunakan+suhu+dan+air.+Interaksi+bahan+dengan+suhu+ataupun+air+%0D%0Aakan+merubah+sifat+fisik+maupun+kimia+bahan.+Lebih+lanjut%2C+kondisi+perendaman+%0D%0Amempengaruhi+karakteristik+dan+bentuk+dari+bahan.+Untuk+mempersingkat+waktu+%0D%0Aperendaman%2C+biasanya+digunakan+air+atau+larutan+lebih+hangat.%0D%0A2%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+suhu+dan+konsentrasi+larutan+%0D%0Agula+terhadap+kinetika+laju+penyerapan+larutan+gula+pada+daging+buah+pala+dan+%0D%0Amengukur+parameter+fisik+daging+buah+pala+selama+perendaman.+Penelitian+ini+%0D%0Amenggunakan+dua+perlakuan+yaitu+suhu+dan+konsentrasi+larutan+perendaman.+%0D%0ASuhu+perendaman+daging+buah+pala+diatur+pada+30oC%2C+40oC%2C+dan+50oC%2C+sedangkan+%0D%0Akonsentrasi+larutan+gula+selama+perendaman+dibuat+tetap+pada+15%2C+25%2C+dan+35+%0D%0AoBrix.+Setiap+perlakuan+dilakukan+3+ulangan+dan+lama+waktu+perendaman+selama+%0D%0A300+menit.+Ukuran+dimensi+spesimen+daging+buah+pala+yang+digunakan+adalah+%0D%0Apanjang+1.5+cm%2C+tebal+0.5+cm%2C+dan+lebar+1+cm.+Sebelum+dilakukan+perendaman%2C+%0D%0Aterlebih+dahulu+dilakukan+pengukuran+Total+Padatan+Terlarut+(TPT)%2C+dimensi%2C+%0D%0Abobot+bahan+dan+kadar+adar+air%2C+kemudian+dilanjutkan+pengukuran+setiap+interval+%0D%0Awaktu+selama+proses+perendaman.%0D%0AHasil+penelitian+menunjukkan+bahwa+suhu+perendaman+berpengaruh+terhadap+laju+%0D%0Apenyerapan+konsentrasi+gula+ke+dalam+daging+buah+pala.+Semakin+tinggi+suhu+%0D%0Aperendaman%2C+maka+semakin+cepat+penyerapan+larutan+gula+ke+dalam+daging+buah+%0D%0Apala.+Selama+perendaman%2C+terjadi+perubahan+fisik+pada+daging+buah+pala%2C+yaitu+%0D%0Adaging+buah+pala+mengalami+penyusutan+dengan+bertambahnya+waktu.+%0D%0APenyusutan+yang+terjadi+pada+daging+buah+pala+dikarenakan+adanya+air+yang+%0D%0Akeluar+dari+dalam+bahan%2C+sehingga+terjadi+penurunan+bobot+bahan+dan+diikuti+%0D%0Adengan+penurunan+dimensi+panjang%2C+tebal+dan+lebar.+Perhitungan+kinetika+laju+%0D%0Apenyerapan+larutan+gula+selama+perendaman+pada+daging+buah+pala+diperoleh+%0D%0Abahwa+koefisien+k1+pada+persamaan+Peleg+berhubungan+dengan+suhu.+Kenaikan+%0D%0Asuhu+diikuti+dengan+penurunan+k1+yaitu+pada+suhu+30+oC+dan+konsentrasi+15+oBrix+%0D%0Akoefisien+k1+adalah+10.676+min%2FoBrix+turun+menjadi+7.5881+min%2FoBrix+pada+suhu+%0D%0A3%0D%0A50+oC.+Besarnya+penurunan+semakin+kecil+dengan+naiknya+konsentrasi.+Untuk+%0D%0Akoefisien+k2%2C+kenaikan+konsentrasi+cenderung+menurunkan+koefisien+k2+yaitu+pada+%0D%0Akombinasi+perlakuan+suhu+30+oC+dan+konsentrasi+15+oBrix+diperoleh%2C+k2+adalah+%0D%0A0.1704+1%2FoBrix.+Nilai+ini+turun+menjadi+0.0416+1%2FoBrix+atau+sebesar+0.128+1%2FoBrix+%0D%0Apada+konsentrasi+35+oBrix.+Besarnya+penurunan+k2+semakin+kecil+dengan+naiknya+%0D%0Asuhu.%0D%0AKata+kunci%3A+buah+pala%2C+difusi%2C+larutan+gula.%0D%0ANutmeg+is+one+of+spice+commodity+originally+from+Banda+and+Maluku+islands.+%0D%0ANutmeg+beside+used+for+a+spice+function%2C+it+also+used+as+raw+material+for+%0D%0Aproducing+of+essential+oils%2C+that+are+widely+used+in+the+canning%2C+beverage%2C+%0D%0Apharmaceutical+and+cosmetic+industries.+Nutmeg+seeds+and+mace+are+usually+used+%0D%0Afor+a+source+of+spices%2C+meanwhile+nutmeg+flesh+is+often+processed+to+be+various+of+%0D%0Afood+products+such+as+candied%2C+syrups%2C+etc.%0D%0AFood+processing+in+the+form+of+grains+as+well+as+fruits+and+vegetables+often+%0D%0Ainvolves+temperature+and+water.+The+interaction+between+material+and%0D%0Atemperature+or+water+changes+physical+and+chemical+properties+of+the+material.+%0D%0AFurthemore+immersion+conditions+affect+the+characteristics+and+shape+of+the+%0D%0Amaterial.+To+shorten+the+immersion+time%2C+it+is+usually+used+warm+water+or+%0D%0Asolution.%0D%0A2%0D%0AThis+study+aims+to+determine+the+effect+of+temperature+and+concentration+of+sugar+%0D%0Asolution+on+the+kinetics+of+the+absorption+rate+of+sugar+solutions+in+the+nutmeg+%0D%0Aflesh+and+to+measure+the+change+of+physical+parameters+of+nutmeg+during+%0D%0Aimmersion.+This+study+was+conducted+using+two+treatments%2C+%3B+temperature+and+%0D%0Aconcentration+of+sugar+solution.+Soaking+temperature+was+set+at+30oC%2C+40oC%2C+and+%0D%0A50oC%2C+while+the+concentration+of+sugar+solution+was+made+and+maintaned+at+15%2C+%0D%0A25%2C+and+35+oBrix.+Each+treatment+was+carried+out+at+3+replications+and+the+duration+%0D%0Aof+immersion+was+about+300+minutes.+The+dimensions+of+nutmeg+flesh+specimens+%0D%0Aused+as+sample+were+1.5+cm+of+length%2C+0.5+cm+of+thickness%2C+and+1+cm+of+width.+%0D%0AParameters+measured+during+experiment+were+Total+Soluble+Solids+(TSS)%2C+%0D%0Adimensions%2C+weight+and+water+content+with%2C+interval+time+of+20+minutes.%0D%0AThe+results+showed+that+the+immersion+temperature+affects+the+rate+of+sugar+%0D%0Asolution+absorbed+into+the+nutmeg+flesh.+The+higher+the+temperature%2C+the+faster+the+%0D%0Asugar+solution.+During+immersion%2C+there+are+any+physical+changes+on+the+flesh%2C%0D%0Awhich+is+the+flesh+decreases+with+the+immersion+time.+The+shrinkage+occurred+on+%0D%0Athe+flesh+is+due+to+water+in+the+dlesh+flows+out%2C+then+the+weight+of+sample+%0D%0Adecreases+and+followed+by+decreasing+on+the+dimensions+(length%2C+thickness+and+%0D%0Awidth+of+sample).+The+analysis+on+the+kinetic+of+absorption+rate+during+immersion+%0D%0Awas+found+that+the+coefficient+k1+of+the+Peleg%E2%80%99s+equation+is+related+to+temperature.+%0D%0AThe+increase+in+temperature+will+followed+by+the+decreasing+of+k1+at+30+oC+and+15+%0D%0AoBrix+is+10%2C676+min%2FoBrix+and+it+declines+become+7.5881+min%2FoBrix+at+50+oC.+The+%0D%0Aamount+of+declining+decreases+with+increasing+of+concentration.+Furthermore%2C+the+%0D%0Aincreasing+of+concentration+tends+to+decrease+the+coefficient+of+k2.+We+founded+a+%0D%0Atemperature+of+30+oC+and+concentration+of+15+oBrix%2C+k2+is+0.1704+1%2FoBrix.+It+%0D%0A3%0D%0Adecreases+become+0.0416+1%2FoBrix+or+equal+to+0.128+1%2FoBrix+at+a+concentration+of+%0D%0A35+oBrix.+The+magnitude+of+the+decreasing+of+k2+decreases+with+increasing+of+%0D%0Atemperature.%0D%0AKey+words+%3A+diffusion%2C+nutmeg%2C+sugar+solution%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57077%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57077%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57077%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++FITRI+FEBRIYANTI%2C+1514071042++(2019)+PENGARUH+SUHU+DAN+KONSENTRASI+TERHADAP+PENYERAPAN+LARUTAN+GULA+PADA+BUAH+PALA+(Mrystica+fragrans).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57077%2F