%A 0914071046 ROFI HERMAWAN
%T Pengaruh Suhu dan Konsentrasi Larutan Gula pada Proses Dehidrasi Osmosis Buah Pepaya (Carica papaya, L)
%X Abstrak Bahasa Indonesia 



Dehidrasi osmosis merupakan teknik pengawetan makanan yang bertujuan
menghilangkan sebagian air yang terkandung di dalam buah dengan cara
merendamnya ke dalam larutan yang berkonsentrasi tinggi. Tujuan penelitian ini
adalah untuk mengetahui pengaruh suhu dan konsentrasi larutan gula terhadap
perubahan total padatan terlarut, penurunan bobot (WR), solid gain (SG), water
loss (WL), perubahan dimensi dan tingkat kekerasan buah pepaya selama proses
dehidrasi osmosis. Penelitian dirancang menggunakan dua faktor, yaitu suhu dan
konsentrasi larutan gula. Suhu larutan diset dalam tiga level yaitu 30, 40 dan 50
?C. Sedangkan konsentrasi larutan gula dibuat pada 40, 50 dan 60 ?Brix. Hasil
penelitian menunjukkan bahwa peningkatan suhu dan konsentrasi larutan gula
selama proses dehidrasi osmosis dapat meningkatkan nilai WL, WR dan total
padatan terlarut namun menurunkan kadar air, dimensi spesimen sampel dan
tingkat kekerasan sampel. Nilai WL tertinggi diperoleh pada perlakuan suhu 50
?C dengan konsentrasi larutan gula 60 ?Brix yaitu sebesar 77,86%.
Kata Kunci : dehidrasi osmosis, konsentrasi gula, pepaya, suhu,

Abstract Bahasa Inggris

Osmotic dehydration is a food preservation technique that aims to remove some of
water by immersion food in a high concentration solution. The purpose of this
research was to investigate the effect of temperature and concentration of sugar
solution on the change of total soluble solids, weight reduction (WR), solid gain
(SG), water loss (WL), dimensions of the speciment sample and hardness of
papaya during the osmotic dehydration process. This research was designed
randomly with two factors, namely temperature and concentration of sugar
solution. The temperature of solution set up at three levels 30, 40 and 50 ?C,
while the sugar solution concentration was prepared at 40, 50 and 60 ?Brix. The
results showed that the increasing the temperature and sugar solution
concentration during osmotic dehydration process, increasing the value of WL,
WR and total soluble solids but decreasing the moisture content, the dimensions
of the speciment sample and hardness of samples respectively. The highest WL
values was observed at 77.86% at temperature of 50 ?C and concentration of sugar
solution at 60 ?Brix.
Keywords : osmotic dehydration, papaya, sugar concentration, temperature
%C Universitas Lampung
%D 2015
%I Fakultas Pertanian
%L eprints7357