Teknik Pengeringan dalam Oven untuk Irisan Wortel Kering Bermutu

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dc.contributoren-US
dc.creatorHistifarina, Dian
dc.creatorMusaddad, Darkam
dc.creatorMurtiningsih, E.
dc.date2004-06-06
dc.date.accessioned2018-05-02T06:25:04Z
dc.date.available2018-05-02T06:25:04Z
dc.date.issued2004-06-06
dc.descriptionTujuan penelitian untuk mengkaji pengaruh suhu dan lama pengeringan terhadap karakteristik mutu sayuran wortelkering. Penelitian dilakukan di Laboratorium Fisiologi Hasil Balai Penelitian Tanaman Sayuran di Lembang daribulan Juli sampai Oktober 2000. Rancangan percobaan yang digunakan adalah acak kelompok pola faktorial dengantiga ulangan dan dua faktor. Faktor pertama adalah suhu pengeringan (40, 50, dan 60°C) dan faktor kedua adalah lamapengeringan (17, 22, 27, dan 32 jam). Hasil penelitian menunjukkan bahwa perlakuan lama pengeringan 32 jam yangdikombinasikan dengan suhu pengeringan 50°C menghasilkan wortel kering terbaik berdasarkan nilai kadar air(9,15% bb), kadar beta karoten (0,019%), persentase rehidrasi tinggi (520,44%), dan penilaian sensori terhadap warnaserta tekstur yang baik.AB STRACT. Histifarina, D., D. Musaddad, and E. Murtiningsih. 2004. De hy dra tion tech nique us ing an ovenfor qual ity dried sliced car rot. The aim of this re search was to study the ef fect of tem per a ture and dry ing du ra tion onthe dried car rot qual ity char ac ter is tics. The re search was con ducted at Postharvest Phys i ol ogy Lab o ra tory of In do ne -sian Veg e ta bles Re search In sti tute, Lembang from July to Oc to ber 2000. The ex per i ment was laid in a fac to rial ran -dom ized block de sign with three rep li ca tions and two fac tors. The first fac tor was the tem per a ture (40, 50, and 60°C)and the sec ond fac tor was dry ing du ra tion (17, 22, 27, and 32 hours).The re sult showed that the dry ing du ra tion 32hours com bined with dry ing tem per a ture of 50°C gave the best dried car rot char ac ter is tics based on wa ter con tent(9.15% bb), beta car o tene con tent (0.019%), high est rehydration ca pac ity (520.44%), and sensoriccally best color andtex ture.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1127
dc.identifier10.21082/jhort.v14n2.2004.p107-112
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/782
dc.languageeng
dc.publisherIndonesian Center for Horticulture Research and Developmenten-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1127/944
dc.rightsCopyright (c) 2013 Indonesian Center for Horticulture Research and Developmenten-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2502-5120
dc.source0853-7097
dc.sourceJurnal Hortikultura; Vol 14, No 2 (2004): Juni 2004; 107-112en-US
dc.titleTeknik Pengeringan dalam Oven untuk Irisan Wortel Kering Bermutuen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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