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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Wrastiati, Luh Putu
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Bubuk Buah Salak Gula Pasir (Salacca Zalacca Var. Amboinensis) Pada Perlakuan Lama Dan Suhu Blansir Wardana, Made Kusuma; Wrastiati, Luh Putu; Hartiati, Amna
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i03.p12

Abstract

Salak is one of the tropical plants that is often found in almost all provinces in Indonesia. This fruit has a high water content of 78%, so further processing is needed and one alternative to increase the economic value of salak fruit is to make it into salak fruit powder. This study aims to determine the effect of blanching temperature and blanching time on the characteristics of granulated sugar salak fruit powder (Salacca Zalacca var. Amboinensis) and to determine the best blanching temperature and blanching time treatment to produce granulated sugar salak powder. This study used a factorial randomized block design with 2-factor experiments. The first factor is the blanching temperature consisting of 3 levels, namely 70, 80, 90○C. The second factor is the blanching time consisting of 3 levels, namely 1, 3, 5 minutes. Each treatment was carried out 2 times and 18 experimental units were obtained. The data obtained were analyzed by ANOVA analysis. if the results obtained have a significant effect on the observed variables, it will be continued with the Tukey test. The results of the study showed that the effect was not significant or not real (P>0.05) on the average value of water content and total phenol. While in the vitamin C test, the level of brightness (L*), redness (a*), yellowness (b*) obtained significant or real results (P<0.05). Blanching time one minutes and blanching temperature 90○C is the best treatment.
Karakteristik Bubuk Kulit Buah Jeruk Siam (Citrus Nobilis) Pada Variasi Suhu Dan Lama Blansir Jelau, Kaprianto; Wrastiati, Luh Putu; Anggreni, A. A Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p10

Abstract

Siamese orange is classified as a citrus that contains chlorophyll and can be used as a natural dye. This study aims to examine the impact of blanching time and temperature on the best results of Siamese orange peel powder. This study applies a Randomized Block Design from the first 2 aspects (blanching temperature, 3 levels of 60°C, 70°C, and 80°C) and the second (blanching time, 3 levels of 2, 4, and 6 minutes). The report is analyzed using ANOVA. From the results, it was found that, the blanching temperature treatment greatly affected the water content, chlorophyll content, total beta-carotene content, greenness level (a *), yellowness level (b *) and sensory tests ( hedonic), but did not affect the brightness level (L *). Meanwhile, the blanching time treatment greatly affects the total chlorophyll content, total beta-carotene content, brightness level (L*) and overall sensory acceptance test, but does not affect the water content and greenness level (a*).
Co-Authors Amna Hartiati Anggreni, A. A Made Dewi Jelau, Kaprianto Wardana, Made Kusuma