Pengaruh Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Aalat Pengering Vakum terhadap Mutu Produk yang Dihasilkan

  • Ramendra Wiro Ginting Fakultas Teknologi Pertanian Universitas Udayana, Bali, Indonesia
  • Ida Bagus Putu Gunadnya Program Teknik Pertanian Universitas Udayana
  • I.A. Rina Pratiwipudja Program Teknik Pertanian Universitas Udayana

Abstract

The purpose of this research was to measure the quality of dried pineapple pulp resulting from pre-drying treatment and method of drying, which done using randomized complete block design with factorial experiments. The first factor was pre-drying treatment consisted of two treatments, namely with and without blanching and the second one was method of drying such as control, vacuum drying at 60 oC,70o C, and 80 oC. The experiment was repeated three times. The results of the experiment showed that the best treatment resulting dried pineapple pulp with the highest organoleptic values was interaction between fruit pulp without blanching and employing vacuum drying at 70oC. The organoleptic values of this dried pineapple pulp based on its colour, crispiness, and taste were 5.70, 4,20, and 5.35, respectively.

Published
2016-10-04
How to Cite
GINTING, Ramendra Wiro; GUNADNYA, Ida Bagus Putu; PRATIWIPUDJA, I.A. Rina. Pengaruh Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Aalat Pengering Vakum terhadap Mutu Produk yang Dihasilkan. Jurnal BETA (Biosistem dan Teknik Pertanian), [S.l.], v. 4, n. 2, p. 17-26, oct. 2016. ISSN 2502-3012. Available at: <https://ojs.unud.ac.id/index.php/beta/article/view/19858>. Date accessed: 24 mar. 2019.
Section
Articles

Keywords

pineapple;fruit preparation;ways of drying