| Abstrak (Bhs. Indonesia) | Kacang tanah merupakan salah satu tanaman yang banyak digemari oleh masyarakat Indonesia. Hasil olahan kacang tanah yaitu kacang tanah goreng. Faktor yang mempengaruhi hasil penggorengan diantaranya suhu dan media penggorengan. Penelitian ini bertujuan untuk 1) Mengetahui suhu dan jenis media penggorengan paling optimal serta pengaruhnya terhadap kualitas hasil penggorengan kacang tanah kulit, 2) Mengetahui perubahan kadar air, sifat fisik dan analisis sensori hasil pengorengan kacang tanah, dan 3) Memperoleh model matematika dari perubahan kadar airnya. Penelitian ini menggunakan Rancang Acak Kelompok (RAK) dengan 12 kombinasi perlakuan dan diulang tiga kali. Variabel yang diukur yaitu kadar air, kekerasan, densitas padat, dan karakteristik sensori. Kombinasi perlakuan hanya berpengaruh nyata terhadap kekerasan kacang tanah hasil penggorengan. Berdasarkan penelitian didapatkan kadar air, tegangan, densitas kacang tanah akhir yang dihasilkan berturut-turut yaitu antara 1,68-3,5 %(bb), 0,15-0,52 N/m2, 964-1.730,6 Kg/m3. Untuk uji sensori warna kacang tanah hasil penggorengan coklat muda, rasa enak, tekstur renyah, dan panelis suka. Dari pengukuran variabel tersebut diperoleh jenis media dan suhu penggorengan yang paling optimal yaitu pasir sungai dengan diameter 0,5-1 mm dan suhu 2200C (D2T3) dengan kadar air 2,41 %(bb), densitas padat 1.351,6 Kg/m3 dan tegangan 0,19 N/m2. Pemodelan matematika yang diperoleh untuk pasir sungai dengan diameter 1-2 mm, 0,5-1 mm, 0,25-0,5 mm, dan pasir besi diameter kurang dari 0,25 mm berturut-turut yaitu (Mѳ-Me)/(Mi-Me)=exp{-72.402,78(e^(-5.925,6/(273+Tkelvin)))Ѳ} ; (Mѳ-Me)/(Mi-Me)=exp{-1.211,97(e^((-3.862,9)/(273+Tkelvin)))Ѳ}, (Mѳ-Me)/(Mi-Me)=exp{-1,38(e^((-1.075,9)/(273+Tkelvin)) )Ѳ}; (Mѳ-Me)/(Mi-Me)=exp{-281,46(e^((-3.150,5)/(273+Tkelvin)))Ѳ} dengan tingkat eror tiap persamaan yaitu 6,35%; 16,16%; 6,49%; 11,12%. |
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| Abtrak (Bhs. Inggris) | Peanuts is one of the many plants which favored by the people of Indonesia. One of the product is fried peanuts. The factors which influence of frying are temperature and types of medium. This research was aimed to Know: 1) the most optimum temperature and type of medium and influence on the quality of the frying peanut, 2) the change of moisture content, physical properties and Sensories caracteristic fried peanuts, 3) Acquire mathematical model of water content changes. This research used random Block Design with 12 treatment and three replications. The observed variables are water content, density, hardness, and Sensories characteristic. The research showed that most of the combination treatment is not effect to observed variables. Combination treatment is effect just to hardness of fried peanuts. Based on research obtained moisture content, force, density of peanuts in succession are between 1.68-3.5% (wb), 0.15-0.52 N/m2, 964-1,730.6 Kg/m3. The result of sensories test are light brown color, delicious taste, crunchy texture, and panelists like it. This research result that the most optimum temperature and type of medium are river sand with diameter of 0.5-1 mm and temperature of 2200C (D2T3) with a moisture content of 0.22% (bb), the solid density 1351.6 Kg/m3 and 0.13 voltage N/m2. Mathematical modeling for this research for Mathematicalmodeling for river sand with diameter 1-2 mm, 0.5-1 mm, 0.25-0.5 mm, and ferruginous sand with diameter of less than 0.25 mm are are (Mѳ-Me)/(Mi-Me)=exp{-72402.78(e^(-5925.6/(273+Tkelvin)) )Ѳ}; (Mѳ-Me)/(Mi-Me)=exp{-1211.97(e^((-3862.9)/(273+Tkelvin)))Ѳ}; (Mѳ-Me)/(Mi-Me)=exp{-1.38(e^((-1075.9)/(273+Tkelvin)) )Ѳ}; and (Mѳ-Me)/(Mi-Me)=exp{-281.46(e^((-3150.5)/(273+Tkelvin)))Ѳ} with error rate for each mathematical model 6,35%; 16,16%; 6,49%; 11,12%. |
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