Authors:

Ramendra Wiro Ginting, Ida Bagus Putu Gunadnya, I.A. Rina Pratiwipudja

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.”

Keywords

Keyword Not Available

Downloads:

Download data is not yet available.

References

  • Aman, W., Subarna, M. Arfah, D. Syah, dan A.I. Budiwati. 1992. Pengeringan dalam Petunjuk Laboratorium Peralatan dan Unit Proses Industri Pangan. Institut Pertanian Bogor. Halaman. 177-194.
  • Asni, N. 2006. Prospek pengembangan agroindustri nenas tangkit di Provinsi Jambi. J. Teknologi dan Industri Hasil Pertanian. 5(1):47-50.
  • Fitriani, S. 2008. Pengaruh suhu dan lama pengeringan terhadap beberapa mutu manisan belimbing wuluh (Averrhoa bellimbi L.). J. SAGU. 7(1):32 – 37.
  • Hardiyanti, N., E. J. Kining, Fauziah Ahmad, and N. M. Ningsih. 2009. Warna Alami. Jurusan Geografi. Fakultas Matematika dan Ilmu Pengetahuan Alam. Universitas Negeri Makassar.
  • Hidayat, N. 2008. Pengaruh lama pemanasan terhadap kandungan vitamin C daun singkong. http://nur_hidayat.com. Diakses tanggal 10 Februari 2008.
  • Larmond, E. 1987. Method for Sensory Evaluation of Food. Food Research Institute; Canada Departement of Agriculture. Canada Ottawa
  • Muchtadi, T. R. 1997. Teknologi Proses Pengolahan Pangan. Petunjuk Laboratorium. Departemen Pendidikan dan Kebudayaan. Direktorat Jendral Pendidikan Tinggi, Pusat Antar Universitas Pangan dan Gizi IPB. Bogor.
  • Rukmana, R. 1996. Nanas Budidaya dan Pascapanen. Yogyakarta, Kanisius.
  • Sebayang, S. N. Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Tepung Cabai. Universitas Sumatra Utara.
  • Sudarmadji, S., Bambang Haryono dan Suhardi. 1989. Analisa Bahan Makanan dan Pertanian. Edisi I. Cetakan Pertama. Yogyakarta: Liberty.
  • Tjahjadi, C dan H. Marta. 2011. Pengantar Teknologi Pangan. Universitas Padjajaran, Bandung

PDF:

https://jurnal.harianregional.com/beta/full-19858

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://jurnal.harianregional.com/beta/id-19858. Date accessed: 28 Aug. 2025.

Citation Format

ABNT, APA, BibTeX, CBE, EndNote - EndNote format (Macintosh & Windows), MLA, ProCite - RIS format (Macintosh & Windows), RefWorks, Reference Manager - RIS format (Windows only), Turabian

Issue

Vol 4 No 2 (2016): September

Section

Articles

Creative Commons License This work is licensed under a Creative Commons Attribution 4.0 International License