Teknologi Pembuatan Bubuk Sari Jambu Biji Merah (Psidium Guajava L.) Dengan Metode Foam-Mat Drying
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Kementerian Pertanian JI. Tentara Pelajar No. 12 Bogor 16114 | en-US |
| dc.contributor | Program Magister Teknologi Pangan, Fakultas Teknik, Universitas Pasundan, Bandung. | en-US |
| dc.creator | Darniadi, Sandi | |
| dc.creator | Sofyan, Iyan | |
| dc.creator | Arief, Dede Z. | |
| dc.date | 2018-11-30 | |
| dc.date.accessioned | 2019-10-09T09:43:47Z | |
| dc.date.available | 2019-10-09T09:43:47Z | |
| dc.description | Penelitian ini bertujuan untuk memperoleh bubuk sari jambu biji merah dengan kualitas fisik, kimia, dan organoleptik terbaik menggunakan metode Foam-Mat Drying. Produk berbentuk bubuk merupakan salah satu cara pengolahan buah yang lebih praktis dalam penggunaan sehingga akan meningkatkan nilai ekonomisnya. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor, yaitu konsentrasi dekstrin (5%), (7,5%), dan (10%) dan konsentrasi Tween 80 (0,3%), (0,4%), dan (0,5%). Hasil penelitian menunjukkan bahwa perlakuan terbaik dalam pembuatan bubuk sari jambu biji merah dengan metode foammat drying diperoleh dari konsentrasi dekstrin 10% dan Tween 80 0,5% dengan rendemen 24,92%, kedispersian 21,27 detik, tingkat kecerahan/L * 77,58, tingkat kemerahan/a* 12,86, tingkat kekuningan/b* 20,59, kadar gula total 52,95%, dan secara sensori disukai oleh panelis. Technology Of Red Guava (Psidium Guajava L.) Juice Powder Using Foam-Mat Drying MethodA research has been conducted with an objective to obtain red guava (Psidium guajava L.) juice powder with the best physical, chemical, and organoleptic quality using foam-mat drying method. The red guava juice powder is more practical in using and will increase its economic value. The experimental design used was Randomized Complete Block Design with two factors replicated three times, i.e. dextrin concentrations of 5%; 7.5%, and 10%, Tween 80 concentrations of 0.3%; 0.4%; and 0.5%. The results showed that the best treatment was obtained from the dextrin concentration of 10% and Tween 80 concentration of 0.5% with the yield 24.92%, dispersion in 21.27 seconds, the brightness/L * of 77.58, the level of redness/a * of 12.86, the level of yellowish/b of * 20.59, total sugar 53.78%, and preferred sensory properties. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9726 | |
| dc.identifier | 10.21082/jpasca.v7n1.2010.1-6 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/8028 | |
| 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/9726/8158 | |
| 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 7, No 1 (2010): Jurnal Penelitian Pascapanen Pertanian; 1-6 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | Dekstrin; foam-mat drying; nilai ekonomis; sari jambu biji merah; Tween 80; red guava juice; economic value; dextrin. | en-US |
| dc.title | Teknologi Pembuatan Bubuk Sari Jambu Biji Merah (Psidium Guajava L.) Dengan Metode Foam-Mat Drying | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |