Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.2907

Pengaruh Konsentrasi dan Waktu Perendaman dengan Larutan Kalsium Hidroksida Terhadap Mutu Sensori Produk Vacuum Frying Buah Nanas

*Nurul Asiah  -  Program Studi Ilmu dan Teknologi Pangan, Universitas Bakrie, Jakarta, Indonesia
Dwi Handayani  -  Program Studi Diploma III Teknik Kimia, Universitas Diponegoro, Semarang, Indonesia

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Abstract

Abstrak

Vacuum frying merupakan suatu alat yang telah terbukti banyak digunakan untuk mengolah buah-buahan menjadi kripik dengan kualitas sensori dan nutrisi yang baik. Penelitian ini dilakukan untuk mengetahui pengaruh perendaman dengan larutan kalsium hidroksida atau Ca(OH)2 terhadap kualitas kripik nanas yang diproduksi dengan menggunakan vacuum frying. Rancangan percobaan dilakukan dengan rancangan acak lengkap yang variabel pertamanya adalah konsentrasi larutan perendaman (0,5, 1, dan 1,5%) serta variabel kedua adalah waktu perendaman (30, 60, dan 90 menit). Selanjutnya produk dianalisis sensori dengan metode uji mutu hedonik. Hasil menunjukkan bahwa perendaman dengan larutan kalsium hidroksida memberikan pengaruh terhadap intensitas sensori warna, rasa dan tingkat kerenyahan. Semakin besar konsentrasi dan lama perendaman dengan larutan kalsium hidroksida dapat meningkatkan kadar air produk dan mengurangi susut masa produk. Tingkat kecerahan produk bisa dipertahankan dengan peningkatan konsentrasi larutan kalsium hidroksida. Rasa kecut pada buah nanas juga bisa dikurangi dengan peningkatan konsentrasi larutan kalsium hidroksida. Kesimpulannya, produk dengan intensitas kerenyahan paling tinggi didapat dengan konsentrasi kalsium hidroksida sebesar 0,5% selama 30 menit.

Effect of Concentration and Soaking Time of Calcium hydroxide Solution on Sensory Quality of Pineapple Vacuum Frying ProductAbstract

Vacuum frying is a tool that has proven widely to be used in the process of making fruits into chips that results in good sensory and nutrition quality of product. The present study was conducted to determine the effect of soaking with a Ca(OH)2 solution on the quality of pineapple chips that were manufactured using vacuum frying. The design of experiments were performed with a completely randomized design in which the first variable was the concentration of the solution (0.5, 1, and 1.5%) and the second variable was the soaking time (30, 60, and 90 minutes). Furthermore, the products were analyzed for sensory with hedonic quality test method. The results showed that soaking with Ca(OH)2 solution provided effect to the intensity of color, flavor, and crispness. The greater concentration and soaking time were able to increase the moisture content of the product and reduce shrinkage lifetime of the product. The brightness level could be maintained by increasing Ca(OH)2 solution. Sour taste in pineapple could also be reduced by increasing Ca(OH)2 solution. As conclusion, products with the highest intensity crispness were obtained with Ca(OH)2 concentration of 0.5% for 30 minutes of soaking time.

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Keywords: penggorengan vakum; nanas; konsentrasi; waktu; sensori

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Section: Catatan Penelitian (Research Note)
Language : ID
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