Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel
| dc.contributor | en-US | |
| dc.creator | Asgar, Ali | |
| dc.creator | Musaddad, Darkam | |
| dc.date | 2006-12-30 | |
| dc.date.accessioned | 2019-10-09T09:43:36Z | |
| dc.date.available | 2019-10-09T09:43:36Z | |
| dc.description | ABSTRAK. Penelitian bertujuan mengetahui cara, suhu, dan lama blansing yang optimum sebelum pengeringan wortel. Penelitian dilakukan dari Oktober sampai dengan November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah. Petak utama yaitu cara blansing menggunakan air dan uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa produk wortel kering yang terbaik yaitu hasil blansing menggunakan air dengan suhu 85°C selama 10 menit (1,533 = sangat disukai) dan berbeda nyata dengan perlakuan lainnya. Perlakuan tersebut mempunyai kadar air 7,53%, rendemen 9,27%, rasio rehidrasi 340,83%, vitamin C 68,55 mg/100 g, dan β-karoten 0,197%.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried carrot. The purpose of this research was to find out the method, temperature, and time of blanching on the characteristics of dehydrated carrot. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial and, 3 replications. Main plot consisted of steam blanching and water blanching. Subplot consisted of temperature and time of blanching (1) 65°C for 15 minutes, (2) 65°C for 30 minutes, (3) 75°C for 10 minutes, (4) 75°C for 20 minutes, (5) 85°C for 5 minutes, and (6) 85°C for 10 minutes. The results of this research showed that dried carrot processed using water blanching at 85°C for 10 minutes was the best, with the properties of dried carrot were 7.53% moisture, 9.27% dry matter, 340.83% rehydration ratio, 68.55 mg/100 g ascorbic acid, and 0.197% β-caroten. | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1121 | |
| dc.identifier | 10.21082/jhort.v16n3.2006.p%p | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/7939 | |
| dc.language | eng | |
| dc.publisher | Indonesian Center for Horticulture Research and Development | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/view/1121/937 | |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jhort/article/downloadSuppFile/1121/71 | |
| dc.rights | Copyright (c) 2006 Indonesian Center for Horticulture Research and Development | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Hortikultura; Vol 16, No 3 (2006): September 2006 | en-US |
| dc.source | 2502-5120 | |
| dc.source | 0853-7097 | |
| dc.subject | Carrot; Blanching; Drying; Quality | en-US |
| dc.title | Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |