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Yunus, Ridhayani
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PENGARUH PERSENTASE DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH Ca(OH)2TERHADAP KUALITAS KERIPIK PEPAYA (Carica papaya L.) DENGAN VACUUM FRYING Yunus, Ridhayani; Syam, Husain; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.649 KB) | DOI: 10.26858/jptp.v3i0.5721

Abstract

This research aims to know the effect of percentage dan long of submersion of solution of whiting Ca(OH)2   towards water level, organoleptic, texture, and colour. This research method using  Completely Randomized Design (RAL) factorial with the two factors those are factor of percentage of whiting solution (percentage 0,05%,0,10%, and 0,15%) and factor of long of submersion (10 minutes adn 15 minutes) by 3 repetitive . The research result was processed by using ANOVA variety analysis techniques with DMRT (Duncan Multiple Rate) advanced test. The research result indicated that percentage the solution of whiting of  that varied had affect on water content,colour, aroma, texture, taste, hardness , crispness and ΔE * colour alteration.  the long of submersion  had effect on water content, colour, aroma, texture, taste, hardness, crispness and ΔE * colour alteration. The interaction between percentage of whiting solution and long submersion only influence towards water content, crispness, and ΔE *  colour alteration. And no effect on colour, aroma, texture, taste and hardness. Based on the chemical result test, organoleptic test, texture test, and colour test were obtained that the best product with 0.15% whiting solution percentage with  15 minutes the long of submersion
Co-Authors Husain Syam Jamaluddin P, Jamaluddin P