PENGARUH SUHU PENGGORENGAN VAKUM DAN CARA PEMBUMBUAN TERHADAP KARAKTERISTIK KERIPIK WORTEL (Effect of vacuum frying temperature and various technique of flavoring on characteristics of carrot chips)

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dc.contributorBalai Besar Penelitian dan Pengembangan Pasca Panen Pertanianen-US
dc.creatorSetyawan, Nurdi
dc.creatorWidaningrum, Widaningrum
dc.date2017-01-18
dc.date.accessioned2018-05-07T04:06:39Z
dc.date.available2018-05-07T04:06:39Z
dc.date.issued2017-01-18
dc.descriptionSayuran merupakan bahan pangan yang mudah rusak. Penanganan pascapanen yang baik penting untuk menekan kerusakan, menjaga kualitas nutrisi dan keamanan sayuran. Perubahan gaya hidup konsumen yang menginginkan segala sesuatu yang serba cepat menuntut tersedianya bahan pangan siap santap (dalam bentuk snack) yang dapat langsung dikonsumsi. Teknologi pengolahan sayuran segar menjadi produk sayuran kering siap santap merupakan salah satu alternatifnya. Teknologi penggorengan dengan tekanan rendah memungkinkan mengolah komoditi sayuran menjadi hasil olahan berupa keripik (chip). Tujuan penelitian ini adalah untuk mengetahui pengaruh suhu penggorengan vakum dan cara pembumbuan terhadap karakteristik keripik wortel siap santap. Perlakuan yang diterapkan adalah (1) pembumbuan (basah dan kering) dan (2) suhu penggorengan (60-70oC, 70-80oC, dan 80-90oC). Rancangan penelitian adalah rancangan acak lengkap dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa kombinasi perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C menghasilkan produk keripik wortel yang paling baik dengan kadar protein (7,37 %), kadar FFA (0,47 %), vitamin A (302,25 ppm), dan kadar serat (8,77%). Hasil analisis organoleptik, produk keripik wortel dengan perlakuan pembumbuan basah dan suhu penggorengan vakum (60-70)°C paling disukai oleh panelis.Kata kunci :suhu, penggorengan vakum, bumbu, keripik wortelEnglish Version AbstractVegetables are perishable foodstuffs. Postharvest handling is essential to reduce damage, maintain safety and nutritional quality of vegetables. Changing in consumer lifestyles who want everything fast-paced demands the availability of food ready to eat (snacks) that can be eaten. Technology for processing fresh vegetable into dried vegetables products that ready to eat is one of the alternatives. Frying Technology with low pressure allows the processing of commodities into processed vegetables in the form of crisps (chips). The objective of the research was to determine the effect of vacuum frying temperature and technique of flavoring on the characteristics of carrots ready to eat. The treatments applied were (1) technique of flavoring (wet and dry) and (2) frying temperature (60-70°C, 70-80°C, and 80-90°C). The research used factorial completely randomized design with four replications. The results showed that combined treatment wet flavoring method and vacuum frying temperature (60-70)°C produced the best dried carrots with protein (7.37 %), FFA (0.47 %), vitamin A (302.248 ppm), and crude fiber (8.77 %). The results of organoleptic test showed that dried carrot products with wet flavoring method and vacuum frying temperature (60-70)°C most preferred by the panelists.Keywords : Temperature, vacuum frying, flavoring, carrot chipsen-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/2466
dc.identifier10.21082/jpasca.v10n2.2013.104-112
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/1512
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/2466/2128
dc.rightsCopyright (c) 2015 Jurnal Pascapanen Pertanianen-US
dc.source2541-4054
dc.source0216-1192
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 10, No 2 (2013): Jurnal Penelitian Pascapanen Pertanian; 104-112en-US
dc.titlePENGARUH SUHU PENGGORENGAN VAKUM DAN CARA PEMBUMBUAN TERHADAP KARAKTERISTIK KERIPIK WORTEL (Effect of vacuum frying temperature and various technique of flavoring on characteristics of carrot chips)en-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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