Pelayuan dan Pengeringan Bawang Merah Menggunakan Instore Drying Untuk Mempertahankan Mutu Dan Mengurangi Tingkat Kerusakan
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian. Jl.Tentara Pelajar 12 , Cimanggu, Bogor 11664. | en-US |
| dc.creator | Nugraha, Sigit | |
| dc.creator | Adiandri, Resa Setia | |
| dc.creator | Yulianingsih, nFN | |
| dc.date | 2018-11-23 | |
| dc.date.accessioned | 2019-10-09T09:43:32Z | |
| dc.date.available | 2019-10-09T09:43:32Z | |
| dc.description | Proses pelayuan dan pengeringan umbi bawang merah yang tidak berlangsung dengan baik akan menyebabkan kadar air pada bagian leher umbi bawang merah masih terlalu tinggi, sehingga dapat mengakibatkan rendahnya kualitas dan daya simpan. Penelitian ini bertujuan untuk mempertahankan mutu dan mengurangi tingkat kerusakan bawang merah melalui proses pelayuan dan pengeringan dengan instore drying. Penelitian dilaksanakan di Gapokar (Gabungan kelompok penangkar) desa Tengguli, Kecamatan Tanjung, Kabupaten Brebes, Jawa Tengah. Bahan yang digunakan yaitu bawang merah varietas Bima yang telah masak optimum dengan umur 65 hari setelah tanam, hasil panen dari anggota kelompok penangkar benih. Pada penelitian ini proses pelayuan dan pengeringan dilakukan dengan dua cara yaitu dengan instore drying dan cara petani (penjemuran) sebagai pembanding. Hasil penelitian menunjukkan bahwa proses pelayuan bawang merah dengan instore drying berlangsung lebih cepat (12 jam) dari pada cara petani (27 jam) dengan nilai susut bobot masing-masing 4,97% dan 4,03%. Pada proses pengeringan dengan instore drying waktu pengeringannya lebih cepat 2 hari dibandingkan pengeringan cara petani dengan tingkat kerusakan lebih rendah (0,83% untuk instore drying dan 3,82% untuk cara petani). Sifat fisik dan kimia bawang merah yang mengalami proses pelayuan dan pengeringan dengan instore drying adalah sebagai berikut: kadar abu 0,70%, VRS 7,60%, kadar air 82,32%, susut bobot 18,59%, dan kekerasan 4, I 0 kg/m-. Curing and Drying Of Onion Using Instore Drying To Maintain The Quality and Decrease Level Of DamageUn properly curing and drying process of onion bulb caused the moisture content in the neck part of onion bulb remain high, it could lower its quality and shorter storage life. The objective of this research was to maintain quality and decrease the damage level of onion by applying curing and drying process using instore drying. Research was conducted in seed producer group at Tengguli village, Tanjung subsdistrict, Brebes district, Central Java. Onion from Bima variety produced by seed producer group were used as raw material. It was harvested at optimum maturity (65 days after planting). Curing and drying process were conducted using two methods: instore drying method and farmer method (sun-drying) as comparison. Research result indicated that curing process in the instore drying was faster (12 hours) than in fanner method (27 hours) with weight loss value of 4.97% and 4.03% respectively. The duration of drying process in the instore drying was two days faster than the farmer method, with lower level of damage (0.83% for instore drying and up to 3.82% for farmer method). The physical and chemical properties of onion which was cured and dried using instore drying were as following: ash content 0.70%, VRS 7.60%. moisture content 82.32%, weight loss 18.59%, hardness 4.10 kg/m-, and level of damage 0.83%. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9649 | |
| dc.identifier | 10.21082/jpasca.v8n2.2011.72-81 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7884 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9649/8125 | |
| dc.rights | Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 8, No 2 (2011): Jurnal Penelitian Pascapanen Pertanian; 72-81 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | bawang merah; pascapanen; instore drying; tingkat kerusakan; pelayuan; pengeringan; onion; postharvest; level of damage; curing; drying. | en-US |
| dc.title | Pelayuan dan Pengeringan Bawang Merah Menggunakan Instore Drying Untuk Mempertahankan Mutu Dan Mengurangi Tingkat Kerusakan | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |