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Daniel Saputera
Fakultas Pertanian, Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

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OSMOSIS – PUFFING SEBAGAI SUATU ALTERNATIF PROSES PENGERINGAN BUAH DAN SAYURAN Daniel Saputera
Jurnal Keteknikan Pertanian Vol. 20 No. 1 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.1.%p

Abstract

Abstract A new method of drying fruits and vegetables, a combination of the osmotic drying with the CO2 puffing process, was carried out in this study. the fruits were soaked in an osmotic media, continued by puffing the product with CO2 gas and then dried using the fluidized bed dryer wich resulted in a product that resembled the volume and  shape of  a fresh product. The type of osmotic media and concentration, and the soild gain. Also the sample’s tichness had a significant effect on the water loss and solid gain. The best concentration was 50%, and the best media was sucrose. Osmotic-puffing using sugar solution had no significant effect to the ratio of bulk specific volume (BSV) between the osmotic puffing compare to without osmotic. The product treated with the solution of KCI combined with sugar had a lower BSV of puff product compared to the product soaked only with KCI. The concentration of KCI 5% gave the best BSV. The NaCI solution of  5% was also tested for osmotic-puffing dehydration of carrot which resulted in the BSV of 6.8 cm3/g. Keyword: osmotic, pufing, CO2
PENGERINGAN PUFFING SAYURAN DENGAN GAS KARBON DIOKSIDA Daniel Saputera
Jurnal Keteknikan Pertanian Vol. 20 No. 2 (2006): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.020.2.%p

Abstract

Abstract The objective of this research was to determine if CO2 puffing process could be applied to indonesian vegetables which resulted in the largest increase in bulk specific volume (BSV) and rehydration ratio (RR). This reseach also was intended to reduce the residence time and CO2 pressure needed to puff the product. Several vegetables wich were common in the indonesian’s instant food were puffed dried using CO2 gas at the pressure of 3.72, 5.10 and 6.48 Mpa and residence time of  4 and 8 minutes and were then dried using a fluidized bed drier.this technology had successfully dried the carrot, potato, andSiamese squash cube with the size of 6x6x6 mm3, and green bean chunk in the length of 6 mm. The bulk specific volume and rehydration ratio of the sample tried were significantly higher than the hot air dried one (1.3 to 5 times for BSV and 1.2 to 5 for RR) and were 0.6 to 0.95times the freeze dried product. The residence time, and pressure used for puffing with CO2 could be reduced by soaking the semple into 2% Na2HPO4, moisture content of  40 to 50%, residence time of 4 to 8 minutes, and CO2 pressure of 5.10 to 6.48 Mpa. Keyword: CO2, puffing, vegetable, rehydration ratio
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