Peningkatan Mutu Keripik Labu Kuning (Cucurbita moschata L.) Goreng Vakum pada Berbagai Konsentrasi CaCl2 dan Suhu Pembekuan
DOI:
https://doi.org/10.30737/agrinika.v6i2.2388Keywords:
CaCl2, freezing, pumpkin chips, vacuum fryingAbstract
Pumpkin is one type of vegetable that is not easily damaged compared to other types of vegetables because it has thick and hard skin so it can be an obstacle to respiration. However, pumpkin requires a very large space and is less practical when stored in the form of fresh fruit. Processing pumpkin into chips is one of the efforts to diversify pumpkin products, in addition to extending shelf life it can also increase selling value. The purpose of this study was to determine the effect of CaCl2 concentration and freezing temperature on the quality of vacuum-fried pumpkin chips. The study used a two-factor Completely Randomized Design (CRD). The first factor was soaking pumpkin in CaCl2 with concentrations of 0%, 1%, 2%, and 3%. The second factor, freezing at a temperature of -10oC and -18oC. The results showed that soaking pumpkin in 1% CaCl2 solution with a freezing temperature of -10oC resulted in better quality pumpkin chips with a yield value of 28.03%, ash content of 1.69%, and fat content of 30.89%. The hedonic test of colour and taste was favoured for its crispness. The aroma was highly favoured.
Â
Labu kuning merupakan salah satu jenis sayuran yang tidak mudah rusak dibandingkan dengan jenis sayuran lainnya karena memiliki kulit yang tebal dan keras sehingga dapat menjadi penghambat respirasi. Namun demikian labu kuning membutuhkan ruang yang sangat luas dan kurang praktis apabila disimpan dalam bentuk buah segar. Pengolahan labu kuning menjadi keripik merupakan salah satu upaya diversifikasi produk labu kuning, selain dapat memperpanjang umur simpan juga dapat meningkatkan nilai jual. Tujuan penelitian adalah mengetahui pengaruh konsentrasi CaCl2 dan suhu pembekuan terhadap mutu keripik labu kuning goreng vakum. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama, perendaman labu kuning dalam CaCl2 dengan konsentrasi 0%, 1%, 2%, dan 3%. Faktor kedua, pembekuan pada suhu -10oC dan -18oC. Hasil penelitian menunjukkan bahwa perendaman labu kuning dalam larutan CaCl2 1% dengan suhu pembekuan -10oC menghasilkan kualitas keripik labu kuning yang lebih baik dengan nilai rendemen 28,03%, kadar abu 1,69%, kadar lemak 30,89%, dan uji hedonik terhadap warna dan rasa disukai, kerenyahan dan aroma sangat disukai.
References
Abriana, A. ,Saiman Sutanto, Evi Elvira, Abdul Halik, (2021). Sifat Kimia dan Uji Organoleptik Keripik Pepaya (Carica pepaya L.) dengan Perendaman dalam Larutan Garam. Media Gizi Pangan, Vol. 28, Edisi 2, 2021: 1-11.
Albertos I, Martin-Diana Ab, Sanz Ma, Barat Jm, Diez Am, Jaime I, Rico D (2016). Effect of High Pressure Processing or Freezing Technologies as Pretreatment In Vacuum Fried Carrot Snacks. Innovative Food Sci. Emerg Technol 33:115–122. Https://Doi.Org/ 10.1016/J.Ifset.2015.11.004
[AOAC] Association of Official Analytical Chemists (2000). Official Methods Of Analysis of Aoac International. Eds. 17. Association of Official Analytical Chemists, Maryland (US).
Ayustaningwarno, F. (2014). Teknologi Pangan. Yogyakarta: Graha Ilmu.
Barlina, R., Linda Trivana, and Engelbert Manaroinsong (2019). Effect of Immersion in Calcium Chloride Solution on The Characteristic of Coconut Chips During Storage. Cord 2019, 35 (1): 11-20. DOI: https://doi.org/10.37833/cord.v35i01.6
Charoenrein, S. and Owcharoen, K. (2016). Effect of Freezing Rates And Freeze-Thaw Cycles on The Texture, Microstructure and Pectic Substances of Mango. International Food Research Journal 23(2): 613-620. Journal homepage: http://www.ifrj.upm.edu.my
Dewatisari, Wh. F., Leni Rumiyanti , dan Ismi Rakhmawati (2017). Rendemen dan Skrining Fitokimia Pada Ekstrak daun Sanseviera Sp. Jurnal Penelitian Pertanian Terapan Vol. 17 (3): 197-202. Http://Dx.Doi.Org/10.25181/Jppt.V17i3.336
Hermida, L., Joni Agustian, Yunita Kesuma (2017). Pembuatan Keripik Jamur Tiram Aneka Rasa Menggunakan Teknologi Vakum Di Desa Sidosari. Prosiding Seminar Nasional Pengabdian Kepada Masyarakat, Vol. 2 No. 1: B43-B48
Hu, J. Zeng, H., Deng, Ch., Wang, P., Fan, L., Baodong Zheng, B., Zhang, Yi. (2019). Optimization of Vacuum Frying Condition for Producing Silver Carp Surimi Chips. Food Sci Nutr. 2019;7:2517–2526. Doi: 10.1002/Fsn3.1077
Ismanto, H. (2019). Aplikasi Teknologi Penggorengan Vakum pada Produksi Keripik Udang (L. Vannamei) dengan Perlakuan Pembekuan (Thesis). Program Pascasarjana Universitas Hasanuddin Makassar .
Lastriyanto, A., Argo, B.D., & Pratiwi, R.A. (2019). Karakteristik Fisik dan Protein Fillet Daging Ikan Lele Beku (Clarias Batrachus) Hasil Penggorengan Vakum. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 7, 87-96.
Millati, T., Udiantoro., Raihani Wahdah (2020). Pengolahan Labu Kuning Menjadi Berbagai Produk Olahan Pangan. Selaparang. Jurnal Pengabdian Masyarakat Berkemajuan. Vol.4 No, 1: 306-310
Nofrianti, R. (2013). Metode Freeze Drying Bikin Keripik Makin Crunchy. Jurnal Aplikasi Teknologi Pangan; Vol.2 No.1: Vi
Nurainy, F., Siti Nurdjanah, Otik Nawansih, dan Rahmad Hidayat (2013). Pengaruh Konsentrasi CaCl2 Dan Lama Perendaman Terhadap Sifat Organoleptik Keripik Pisang Muli (Musa paradisiaca L.) Dengan Penggorengan Vakum (Vacuum Frying). Jurnal Teknologi Industri dan Hasil Pertanian, Volume 18 No.1, Maret 2013. 78-90
Pandey, A., & Moreira, R. G. (2012). Batch Vacuum Frying System Analysis for Potato Chips. Journal of Food Process Engineering, 35(6), 863–873. Https ://Doi.Org/10.1111/J.1745-4530.2011.00635.X
Praseptiangga, D., Dyah Eti Maheswari, dan Nur Her Riyadi Parnanto (2020). Pengaruh Aplikasi Edible Coating Hidroksi Propil Metil Selulosa dan Metil Selulosa Terhadap Penurunan Serapan Minyak dan Karakteristik Fisikokimia Keripik Singkong. Jurnal Teknologi Hasil Pertanian. 13(2), 70-83 Url: Https://Jurnal.Uns.Ac.Id/Ilmupangan/Article/View/42275 Doi: Https://Doi.Org/10.20961/Jthp.V13i2.42275
Puspitasari, E., S.M. Sutan, A. Lastriyanto (2020). Pendugaan Umur Simpan Keripik Kelapa (Cocos nucifera L.) Menggunakan Metode Accelerated Shelf-Life Testing (ASLT) Model Pendekatan Persamaan Arrhenius. Jurnal Keteknikan Pertanian Tropis dan Biosistem 8(1). 36-45. doi https://doi.org/10.21776/ub.jkptb.2020.008.01.04.
Rady, A., A. Giaretta, A. Akinbode, M. Ruwaya, S. Dev (2018). Pretreatment And Freezing Rate Effect on Physical, Microstructural, and Nutritional Properties of Fried Sweet Potato. American Society of Agricultural And Biological Engineers, Vol. 62(1): 1-15. Doi:10.13031/Trans.13099
Rahmadi, I., Syahrizal Nasution, Dea Tio Mareta, Lasuardi Permana, Zada Agna Talitha, Annisa Saputri, Samsu Udayana Nurdin (2021). Nilai Mutu Keripik Buah Hasil Penggorengan Vakum. Jurnal Standardisasi, Volume 23 Nomor 3, November 2021: 303 – 312
Ren, Aiqing, Pan, Siyi, Li, Weirong, Guobao Chen, And Xu Duan (2018). Effect of Various Pretreatment on Quality Attributes of Vacuum Fried Shiitake Mushroom Chips. Journal of Food Quality. Sethttps://Www.Hindawi.Com/Journals/Jfq/2018/4510126/
Romadhon, F.A.I. (2017). Pengaruh Pembekuan Sebagai Perlakuan Pendahuluan Terhadap Kerenyahan Keripik Salak Menggunakan Penggoreng Vakum. Sarjana Thesis, Universitas Brawijaya. Malang
Setyawan, N., dan Widaningrum (2013). Pengaruh Suhu Penggorengan Vakum dan Cara Pembumbuhan Terhadap Karaktersitik Keripik Wortel. Pascapanen 10(2): 106-115
SNI 01-2891-1992 Cara Uji Makanan dan Minuman.Pdf
Sucipto, S., Ismi Ardiyati, Dan Usman Effendi (2018). Evaluasi Kualitas Keripik Buah Nangka Dengan Metode Six Sigma. Jurnal Teknologi Pertanian Andalas, Vol. 22, No.2, September 2018. 126-138. Doi:10.25077/Jtpa.22.2.126-138.2018
Sudarmadji. S., Haryono, B., Suhardi. (2007). Analisa Bahan Makanan dan Pertanian. Liberty Yogyakarta. Yogyakarta.
Sugito, Hermanto dan Arfah (2013). Pengaruh Ketebalan Irisan dan Suhu Penggorengan Hampa (Vakum) Terhadap Karakteristik Keripik Labu Kuning (Cucurbita moschata). Jurnal Agroindustri, Vol. 3 No. 2, November 2013: 83 – 97.
Suryanto, R. (2018). Rendemen dan Fisiko-Kimia Keripik Nangka (Arthocarpus sp) Berdasar Masa Masak Optimal Buah. Indonesian Green Technology Journal. Vol 7, No 1: 1-5 DOI: https://doi.org/10.21776/ub.igtj.2018.007.01.01
Tika, K. S. (2010). Pengaruh Metode Blanching Dan Perendaman Dalam Kalsium Klorida (CaCl2) Untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Crespo. (Skripsi). Universitas Jendral Sudirman. Purwokerto.
Utari, Ni Wayan Arya (2021). Kinetika Pengaruh Kalsium Klorida dan Kelembaban Relatif terhadap Kualitas Cabai Merah (Capsicum annum L.). Journal of Science and Applicative Technology. Vol. 5 (1), 2021, pp. 30-37: DOI: https://doi.org/10.35472/jsat.v5i1.393
Vauvre Jm, Kesteloot R, Patsioura A, Vitrac, O (2014). Microscopic Oil Uptake Mechanisms In Fried Products. Eur J Lipid Sci Technol. 116:741–755. Https://Doi.Org/10.1002/Ejlt.201300278.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish in this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc-nd/4.0/) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Permitted third-party reuse is defined by the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND). This permission allows users to copy and distribute the Article, provided this is not done for commercial purposes and further does not permit distribution of the Article if it is changed or edited in any way, and provided the user gives appropriate credit (with a link to the formal publication through the relevant DOI), provides a link to the license, and that the licensor is not represented as endorsing the use made of the work.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
- For open-access publishing, this journal uses an exclusive licensing agreement. Authors will retain copyright but license exclusive rights in their article to Kadiri University. Authors have the right to share their articles in the same ways permitted to third parties under the relevant user license, as well as certain scholarly usage rights.
