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All Journal Pro Food Jurnal Ilmu Alam dan Lingkungan Jurnal Agrotek UMMat IKRA-ITH ABDIMAS Jurnal Abdimas Madani dan Lestari (JAMALI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani JIIP (Jurnal Ilmiah Ilmu Pendidikan) BEMAS: Jurnal Bermasyarakat Bioscientist : Jurnal Ilmiah Biologi Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Jurnal Teknologi Pengolahan Pertanian Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE) Jurnal Teknologi dan Mutu Pangan Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal Jurnal Kesehatan Tujuh Belas (Jurkes TB)
Afgani, Chairul Anam
Universitas Teknologi Sumbawa
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Journal : Jurnal Agrotek UMMat

 1 
Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale Devi Tanggasari; Ariskanopitasari Ariskanopitasari; Chairul Anam Afgani
Jurnal Agrotek Ummat Vol 10, No 1 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i1.12860

Abstract

One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.
Co-Authors Adi Ardiansyah, Adi Amrullah, Shafwan Ana Rifdah Salsabiela Apriadi Apriadi Ariskanopitasari Ariskanopitasari, Ariskanopitasari Azmi, Asraar Kamal Beata Ratnawati Chairul Hudaya Dedy Heri Wibowo Devi Tanggasari Erni Suminar Fadhilah Rahmawati Husnita Komalasari Ihlana Nairfana Ihlana Nairfana Imam Munandar Isworo, Rhestu Jihan Nabilla Komarudin, Nurul Amri Leonard Dharmawan Lukman Azis Manguntungi, Baso Melandani, Astri Miftah Nurfitrinnisa Mikhratunnisa, Mikhratunnisa Mohammad Zulkarnain Muhammad Alhajj Dzulfikri Mukhliso, Ida Nairfana, Ihlana Novi Ayuwardani Nuraisyah, Anni Nurrahman, Aulia Nurul Amri Komarudin Nurul Amri Komarudin Ofi Hidayat Pinasthika Rizkia Warapsari Wiratara Pramudya Bagas Utama Raida Amelia Ifadah Rifqi Rahmat Hidayatullah Rina Nurmaulawati Rizaldi, Lalu Heri Rohmawati, Uun Roni Gumilar Saputri, Dinar Suksmayu Sari, Dinda Sari, Ratna Nurmalita Sasmita, Heny Setiawati, Veni Rori Shaddiqah Munawaroh Fauziah Sofyan Hadi Supriadi Supriadi Sutama, Daning Kinanti Syamsul Hidayat Tanggasari, Devi Ucu Wandi Somantri Veni Rori Setiawati Yuni Yolanda Yunita Khilyatun Nisak