| NIM | A1H009020 |
|---|
| Namamhs | DYAH EMI ROFI'AH |
|---|
| Judul Artikel | KETAHANAN MUTU DAUN BAWANG (Allium Fistulosum L.) KERING MENGGUNAKAN KEMASAN ALUMUNIUM FOIL DAN POLYPROPHYLENE SELAMA PENYIMPANAN
|
|---|
| Abstrak (Bhs. Indonesia) | Daun bawang (Allium Fistulosum L. ) merupakan tanaman yang termasuk jenis sayuran daun karena berbentuk rumput dengan struktur tubuh yang terdiri dari akar, batang semu dan daun. Salah satu upaya penanganan pascapanen untuk memperpanjang umur simpan yaitu melalui proses pengeringan. Penelitian ini bertujuan untuk mengetahui perubahan kadar air daun bawang selama pengeringan, mutu daun bawang kering dengan kemasan polyprophylene dan alumunium foil selama penyimpanan dan nilai kesukaan terhadap daun bawang kering sebelum dan setelah penyimpanan. Daun bawang segar dipotong 5-10 mm kemudian dikeringkan menggunakan pengering kabinet pada suhu 50°C lalu dikemas menggunakan alumunium foil ketebalan 0,2 mm, PP ketebalan 0,12 mm dan PP ketebalan 0,05 mm. Hasil penelitian menunjukkan bahwa pengeringan menggunakan pengering kabinet pada suhu 50°C memerlukan waktu 9,5 jam dengan kadar air mencapai 6,05%. Model matematik perubahan kadar air selama pengeringan adalah Mt = Me + (Mo – Me) exp (-0,8178t) dengan error rata-rata 13,72%. Kadar air akhir penyimpanan daun bawang kering kemasan paling baik (alumunium foil 0,2 mm) yaitu 6,67%, persamaan model matematik At = A0 exp (0,0034t) dengan error rata-rata 2,7%. Untuk nilai warna L di akhir penyimpanan sebesar 15,5; persamaan model matematiknya yaitu At = A0 exp (-0,0019t) dengan error rata-rata 0,4%; nilai akhir a sebesar -2,7 model matematiknya yaitu At = A0 exp (-0,008t) dengan error rata-rata 1,3% dan nilai akhir b sebesar -1,9 model matematiknya yaitu At = A0 exp (0,0039t) dengan error rata-rata 0%. Kandungan abu, protein kasar, lemak kasar, serat kasar, karbohidrat dan kalori daun bawang setelah dikeringkan berturut-turut sebesar 9,67%; 24,44%; 5,21%; 16,01%; 38,62% dan 2932,55 kal/gram dan setelah penyimpanan 20 hari sebesar 9,63%; 24,24%; 5,12%; 15,97%; 38,37% dan 2902,17 kal/gram. Daun bawang kering kemasan alumunium foil 0,2 mm masih disukai panelis sedangkan kemasan PP 0,12 mm dan PP 0,05 mm tidak disukai panelis di akhir penyimpanan. Prediksi umur simpan alumunium foil 0,2 mm menggunakan acuan kadar air maksimum sebesar 13% yaitu selama 225 hari. |
|---|
| Abtrak (Bhs. Inggris) | Green onion (Allium Fistulosum L.) is a plant that belongs to the type of leaf vegetables because the body structure are consists of a pseudo root, stem and leaf. One of the harvest handling effort to extend the shelf life of vegetables is drying process. This research aimed to know the change of green onion moisture content during drying, the quality of dried green onion packaged with alumunium foil and polyprophylene during storage and preferences score of green onion before and after storage by tester. Fresh green onion was cut 5-10 mm then dried using cabinet dryer at temperature 50°C and then packaged with aluminum foil thickness 0,2 mm, PP thickness 0,12 mm and PP thickness 0,05 mm. The result showed that drying used cabinet dryer at temperature 50°C took 9,5 hours until the moisture content reached 6,05%. Mathematical model of moisture content changes during the drying was Mt = Me + (Mo – Me) exp(-0,8178t) with an average error rate 13,72%. The final moisture content of dried green onion storage best packaging (alumunium foil 0,2 mm) was 6,67%, mathematical models At = A0 exp (0,0034 t) with an average error rate 2,7%. The value of L at the end of storage was 15,5; mathematical models At = A0 exp (-0, 0019t with an average error rate 0,4%, for a was -2,7; mathematical models At = A0 exp (-0,008t) with an average error rate 1,3% and b was -1,9; mathematical models At = A0 exp (-0,0039t) with an average error rate 0%. The content of ash, protein, fat, fiber, carbohydrates and gross energy of green onion after dried were 9,67%; 24,44%; 5,21%; 16,01%; 38,62% and 2902,17 cal/gram and after 20 days storage were 9,63%; 24,24%; 5,12%; 15,97%; 38,37% and 2902,17 cal/gram. Dried green onion packaged with alumunium foil 0,2 mm was still liked by tester but dried green onion packaged with PP 0,12 mm and 0,05 mm were disliked by tester at the end of storage. Shelf life prediction alumunium foil 0,2 mm with maximum moisture content 13% was for 225 days. |
|---|
| Kata kunci | Daun bawang, Daun bawang kering dan ketahanan mutu |
|---|
| Pembimbing 1 | Dr.Ir.Siswantoro M.P |
|---|
| Pembimbing 2 | Rifah Ediati S.TP., M.P |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2013 |
|---|
| Jumlah Halaman | 25 |
|---|
| Tgl. Entri | (belum diset) |
|---|