Pengaruh Cara Pembumbuan dan Suhu Penggorengan Vakum Terhadap Sifat Kimia dan Sensori Keripik Buncis (Phaseolus radiatus) Muda
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar No.12A Bogor 16114. | en-US |
| dc.creator | Widaningrum, nFN | |
| dc.creator | Setyawan, Nurdi | |
| dc.creator | Setyabudi, Dondy A | |
| dc.date | 2019-01-16 | |
| dc.date.accessioned | 2019-10-09T09:43:33Z | |
| dc.date.available | 2019-10-09T09:43:33Z | |
| dc.description | Di Indonesia, ketersediaan sayuran senantiasa berlimpah sepanjang tahun. Dalam upaya memperpanjang masa simpan sayuran, diperlukan teknologi yang dapat mengurangi kerusakan dan kebusukan sayuran. Salah satu teknologi tersebut yaitu melalui penggorengan vakum. Tujuan penelitian ini yaitu untuk mempelajari karakteristik sayuran buncis muda siap santap yang diolah dengan menggunakan penggorengan vakum. Penelitian dimulai dengan persiapan, pencucian dan perendaman sayuran buncis muda dalam larutan CaCl2 (1000 ppm, t=30’). Pada metode pembumbuan kering, buncis muda diblansir dengan uap, sedangkan untuk metode pembumbuan basah, buncis muda direbus dengan dengan bumbu. Kemudian dilakukan penggorengan vakum dengan tiga perlakuan suhu (60-70°C, 70-80°C, dan 80-90°C) pada tekanan vakum -72 cmHg. Percobaan dilakukan sebanyak 4 kali ulangan. Produk dikemas dalam aluminium foil. Dari hasil penelitian diperoleh rendemen keripik buncis muda sebesar 13,58-14,17% dengan waktu penggorengan vakum 1,08-1,41 jam. Untuk kedua metode pembumbuan, diperoleh komposisi kimia pada keripik buncis muda sebagai berikut: kadar air 6,33-7,39%; abu 4,45-6,10%; lemak 33,95-42,93%; protein 10,86-12,24%; serat kasar 11,94-14,10%; asam lemak bebas (FFA) 0,62-0,70%; vitamin C: 0,27-0,46 mg/100g; dan vitamin A 135,54-265,39 ppm. Pada uji organoleptik (sensori), panelis menilai bahwa interaksi perlakuan suhu dan perbedaan cara pembumbuan tidak berpengaruh nyata (P>0,05) terhadap semua parameter (warna, aroma, tekstur, rasa, kerenyahan, dan penerimaan secara umum keripik buncis muda). Namun secara faktor tunggal, panelis menilai bahwa bumbu berpengaruh nyata (P<0,05) terhadap rasa dan suhu berpengaruh nyata (P<0,05) terhadap kerenyahan keripik buncis muda. Pada umumnya panelis menyatakan agak suka sampai suka untuk semua parameter sensori keripik buncis muda yang dihasilkan. Effect of Difference Technique of Flavoring and Vacuum Frying Temperature on Chemical and Sensory Properties of Young Chickpea (Phaseolus radiatus) ChipsIn Indonesia, availability of vegetables is guaranteed all year long. In the effort to prolong its storage time, technology to lessen damages and rot of vegetable is needed. One of technologies was through vacuum frying. Target of this research was to get processing technology of ready to eat young chickpea as vegetable chips. Research started with preparation of young chickpea, and soaked them in CaCI2 solution (1000 ppm, 1=30'). For wet flavoring method, young chickpea was boiled with flavor, meanwhile for dry flavoring method, young chickpea was steam blanched. After that, young chickpea then vacuum fried at 60-70°C, 70-S0°C, and SO-90°C with vacuum pressure -72 cmHg. Products then packaged in alumunium foil. Research was conducted with 4 replication. Research result showed that yield of young chickpea chips were 13.5S-14.17% with vacuum frying time range 1.08-1.41 hours. For both flavoring methods on young chickpea chips, moisture was 6.33-7.39%; ash 4.45-6.10%; fat 33.95-42.93%; protein 10.S6-12.24%; crude fiber 11.94-14.10%; free fatty acid (FFA) 0.62-0.70%; vitamin C 0.27-0.46 mg/100g; and vitamin A l35.54-265.39 ppm. Sensory evaluation showed treatment interaction of different way of flavor and temperature did not have significant effect (P>0,05) to all parameter (color, odor, texture, taste, crispyness and acceptability of chickpea chips). But as individual factor, panelists assess that flavor had significant effect (P<O,05) to chickpea chips taste, meanwhile temperature had significant effect (P<O,05) to crispy ness of chickpea chips. In general, panelists expressed rather like for all parameter of chickpea Chips sensory evaluation. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9910 | |
| dc.identifier | 10.21082/jpasca.v5n2.2008.45-54 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7897 | |
| 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/9910/8266 | |
| dc.rights | Copyright (c) 2019 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 5, No 2 (2008): Jurnal Penelitian Pascapanen Pertanian; 45-54 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | Buncis muda; goreng vakum; kualitas; Young chickpea; vacuum frying; quality. | en-US |
| dc.title | Pengaruh Cara Pembumbuan dan Suhu Penggorengan Vakum Terhadap Sifat Kimia dan Sensori Keripik Buncis (Phaseolus radiatus) Muda | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |