Pengaruh Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Alat Pengering Vakum terhadap Mutu Produk yang Dihasilkan

Ramendra Wiro Ginting (Prodi. Teknik Pertanian, Universitas Udayana)
Ida Bagus Putu Gunadnya (Prodi. Teknik Pertanian, Universitas Udayana)
Ida Ayu Rina Pratiwi Pudja (Prodi. Teknik Pertanian, Universitas Udayana)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 4 No 2 (2016): September

The objective of this research were to know the effect of blanching and drying temperature of vacuum dryer on pineapple pulp and also to know the best quality of dried pineapple pulp resulting from both treatments. The experiments were done using Randomized Group Block Design (RGBD) with factorial experiments. The first factor was blaching consisted of two treatments, namely with and without blanching and the second one was drying temperature such as control, vacuum drying at 60 oC, 70o C, and 80 oC. The experiment was repeated three times. The results of the experiment showed that treatment with blanching and using drying temperature of pineapple pulp at 70 oC under vacuum for 2.5 hour of drying resulting the best quality of dried pineapple pulp based on the results of organoleptic tests of dried pineapple pulp including its colour, crispiness, and taste which its values were 5.70, 4.20 and 5.35, respectively.