ROFI HERMAWAN, 0914071046 (2015) Pengaruh Suhu dan Konsentrasi Larutan Gula pada Proses Dehidrasi Osmosis Buah Pepaya (Carica papaya, L). Fakultas Pertanian, Universitas Lampung.
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Abstract
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
| Item Type: | Other |
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| Subjects: | Pertanian > Budidaya tanaman |
| Divisions: | Fakultas Pertanian > Prodi Teknik Pertanian |
| Depositing User: | 4170935 . Digilib |
| Date Deposited: | 26 Feb 2015 06:30 |
| Last Modified: | 26 Feb 2015 06:30 |
| URI: | http://digilib.unila.ac.id/id/eprint/7357 |
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