ANALISIS PERPINDAHAN PANAS DAN MASSA PADA PENGERINGAN BUAH SALAK, NANAS, DAN PEPAYA MENGGUNAKAN PENGERING KABINET DENGAN PERLAKUAN DEHIDRASI OSMOTIK
| Main Authors: | , FATIKA ANISA, , Dr. Joko Nugroho WK, STP, M.Eng. |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/121570/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61664 |
| ctrlnum |
121570 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>https://repository.ugm.ac.id/121570/</relation><title>ANALISIS PERPINDAHAN PANAS DAN MASSA PADA PENGERINGAN BUAH SALAK, NANAS, DAN PEPAYA
MENGGUNAKAN PENGERING KABINET DENGAN PERLAKUAN DEHIDRASI OSMOTIK</title><creator>, FATIKA ANISA</creator><creator>, Dr. Joko Nugroho WK, STP, M.Eng.</creator><subject>ETD</subject><description>The objective of this research was to determine the kinetic of drying on
sliced fruit with various pretreatments.The cabinet dryer with electric heater was
used in this research. The drying temperatures were 50oC, 60oC, and 70oC. The
sliced of pineapple, papaya, and snake fruit were used as samples. Blanching
process and sugar solution dipping were used for all variations. Citric acid and
sodium metabisulphite dipping, citric acid, sodium metabisulphite, and calcium
chloride dipping, citric acid only dipping, and citric acid and calsium chloride
dipping were noted as S1, S2, S3, and S4 variations respectively. One controlled
variation was noted as S0 which was fruit that was not given the pretreatments
variation.
The result showed that the osmotic dehydration had effect on reducing the
moisture content of snake fruit, pineapple, and papaya for 10 � 13%, 11 � 18%,
and 10 � 16% respectively. The time needed for drying fruit process at 50oC,
60oC, and 70oC was 24 hour, 15 � 16 hour, and 12 � 13 hour respectively. The
drying rates in dry basis analysis at constant period of snake fruit, pineapple, and
papaya were 23,97%/hour � 74,20%/hour, 28,85%/hour � 143,07%/hour, and
38,34%/hour � 143,84%/hour respectively, while the drying rates at falling period
were 0,19/hour � 0,65/hour, 0,16/hour � 0,52/hour, and 0,22/hour � 0,65/hour
respectively. The coefficients of convective heat transfer of snake fruit, pineapple,
and papaya were 0,15 W/(m2.oC) - 3,32 W/(m2.oC), 0,08 W/(m2.oC) - 1,65
W/(m2.oC), and 0,003 W/(m2.oC) - 2,33 W/(m2.oC) respectively. The activation
energies of snake fruit, pineapple, and papaya were 23,95 kJ/mole � 28,91
kJ/mole, 20,29 kJ/mole � 27,92 kJ/mole, and 6,66 kJ/mole � 27,71 kJ/mole
respectively at constant period and 39,63 kJ/mole � 56,38 kJ/mole, 39,23 kJ/mole
� 45,89 kJ/mole, and 27,82 kJ/mole � 47,23 kJ/mole respectively at falling period.
The dipping on osmotic solution process for the fruit had effect on reducing
drying rate. The using of calsium chloride had no significant effect to the quality
of dried fruit. The using of sodium metabisulphite had only effected the color of
snakefruit significantly to prevent browning process while it hadn�t effected the
color of pineapple and papaya significantly.
The fruit drying process using cabinet dryer gave the best result and
produced the dried fruit that many people liked if the fruits were dried at 50oC for
drying temperature and before they put on the dryer, they�re dipped on sodium
metabisulphite and citric acid solution, given the blanching treatment, and dipped
on sucrose solution (sugar solution).</description><publisher>[Yogyakarta] : Universitas Gadjah Mada</publisher><date>2013</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><identifier> , FATIKA ANISA and , Dr. Joko Nugroho WK, STP, M.Eng. (2013) ANALISIS PERPINDAHAN PANAS DAN MASSA PADA PENGERINGAN BUAH SALAK, NANAS, DAN PEPAYA MENGGUNAKAN PENGERING KABINET DENGAN PERLAKUAN DEHIDRASI OSMOTIK. UNSPECIFIED thesis, UNSPECIFIED. </identifier><relation>http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61664</relation><recordID>121570</recordID></dc>
|
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview |
| author |
, FATIKA ANISA , Dr. Joko Nugroho WK, STP, M.Eng. |
| title |
ANALISIS PERPINDAHAN PANAS DAN MASSA PADA PENGERINGAN BUAH SALAK, NANAS, DAN PEPAYA
MENGGUNAKAN PENGERING KABINET DENGAN PERLAKUAN DEHIDRASI OSMOTIK |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
2013 |
| topic |
ETD |
| url |
https://repository.ugm.ac.id/121570/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61664 |
| contents |
The objective of this research was to determine the kinetic of drying on
sliced fruit with various pretreatments.The cabinet dryer with electric heater was
used in this research. The drying temperatures were 50oC, 60oC, and 70oC. The
sliced of pineapple, papaya, and snake fruit were used as samples. Blanching
process and sugar solution dipping were used for all variations. Citric acid and
sodium metabisulphite dipping, citric acid, sodium metabisulphite, and calcium
chloride dipping, citric acid only dipping, and citric acid and calsium chloride
dipping were noted as S1, S2, S3, and S4 variations respectively. One controlled
variation was noted as S0 which was fruit that was not given the pretreatments
variation.
The result showed that the osmotic dehydration had effect on reducing the
moisture content of snake fruit, pineapple, and papaya for 10 � 13%, 11 � 18%,
and 10 � 16% respectively. The time needed for drying fruit process at 50oC,
60oC, and 70oC was 24 hour, 15 � 16 hour, and 12 � 13 hour respectively. The
drying rates in dry basis analysis at constant period of snake fruit, pineapple, and
papaya were 23,97%/hour � 74,20%/hour, 28,85%/hour � 143,07%/hour, and
38,34%/hour � 143,84%/hour respectively, while the drying rates at falling period
were 0,19/hour � 0,65/hour, 0,16/hour � 0,52/hour, and 0,22/hour � 0,65/hour
respectively. The coefficients of convective heat transfer of snake fruit, pineapple,
and papaya were 0,15 W/(m2.oC) - 3,32 W/(m2.oC), 0,08 W/(m2.oC) - 1,65
W/(m2.oC), and 0,003 W/(m2.oC) - 2,33 W/(m2.oC) respectively. The activation
energies of snake fruit, pineapple, and papaya were 23,95 kJ/mole � 28,91
kJ/mole, 20,29 kJ/mole � 27,92 kJ/mole, and 6,66 kJ/mole � 27,71 kJ/mole
respectively at constant period and 39,63 kJ/mole � 56,38 kJ/mole, 39,23 kJ/mole
� 45,89 kJ/mole, and 27,82 kJ/mole � 47,23 kJ/mole respectively at falling period.
The dipping on osmotic solution process for the fruit had effect on reducing
drying rate. The using of calsium chloride had no significant effect to the quality
of dried fruit. The using of sodium metabisulphite had only effected the color of
snakefruit significantly to prevent browning process while it hadn�t effected the
color of pineapple and papaya significantly.
The fruit drying process using cabinet dryer gave the best result and
produced the dried fruit that many people liked if the fruits were dried at 50oC for
drying temperature and before they put on the dryer, they�re dipped on sodium
metabisulphite and citric acid solution, given the blanching treatment, and dipped
on sucrose solution (sugar solution). |
| id |
IOS2744.121570 |
| institution |
Universitas Gadjah Mada |
| institution_id |
19 |
| institution_type |
library:university library |
| library |
Perpustakaan Pusat Universitas Gadjah Mada |
| library_id |
488 |
| collection |
UGM Repository |
| repository_id |
2744 |
| subject_area |
Karya Umum |
| city |
SLEMAN |
| province |
DAERAH ISTIMEWA YOGYAKARTA |
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IOS2744 |
| first_indexed |
2016-09-14T18:31:12Z |
| last_indexed |
2016-09-22T21:45:14Z |
| recordtype |
dc |
| _version_ |
1765816384867008512 |
| score |
17.538404 |