eprintid: 68144
rev_number: 10
eprint_status: archive
userid: 12460
dir: disk0/00/06/81/44
datestamp: 2024-10-24 07:30:43
lastmod: 2024-10-24 07:30:43
status_changed: 2024-10-24 07:30:43
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Nuzila Rif’atul Himah, NIM.: 20106030012
title: ANALISIS KIMIA MENGGUNAKAN INSTRUMEN SPEKTROFOMETER UV-VIS PADA KERIPIK JAMBU KRISTAL KEBUN BUAH BENDOSARI METODE PENGGORENGAN HAMPA (VACUUM FRYING) DENGAN PERLAKUAN AWAL LAMA WAKTU PERENDAMAN NATRIUM BISULFIT (NaHSO3)
ispublished: pub
subjects: 540
divisions: jur_kim
full_text_status: restricted
keywords: Buah Jambu Kristal, Keripik Jambu Kristal, Lama Perendaman, Natrium Bisulfit
note: Pembimbing: Atika Yahdiyani Ikhsani,M.Sc
abstract: Crystal guava fruit is a category of fruit with high water content and is easily damaged, so it requires processing of products that have high selling value in the food sector and are beneficial for the human body, for example crystal guava chips. The research aims to determine the quality and vitamin C of crystal guava chips using the vacuum frying method with pre-treatment for a long soaking time in sodium bisulfite for the resulting crystal guava chips. This research design used a factorial Completely Randomized Design (CRD) Sodium bisulfite soaking factorial, ANOVA data analysis used by the SPPS excel single one way ANOVA program to determine the significant influence of the chemical analysis data of crystal guava chips, then if the data has a significant effect, further tests are carried out, namely the Smallest Real Difference (BNT) test at the level of 0.05. The process of making crystal guava chips consists of several stages, namely first, soaking the guava slices using sodium bisulfite for 15, 20 and 25 minutes. Second, the crystal guava slices are frozen for 48 hours. Third, fry using vacuum frying at a temperature of 70℃ for 60 minutes. Finally, drain the remaining oil from the crystal guava chips using a spinner. The research parameters carried out included quality analysis, namely water content, ash content, fat content, texture and color as well as analysis of vitamin C levels using a UV-Vis spectrophotometer to determine the maximum wavelength of vitamin C. Based on the results of the study, the duration of sodium bisulfite soaking has a significant effect on moisture content, ash content, fat content, texture and color. The water content of crystal guava chips ranges from 7.77-10.86%. The ash content of crystal guava chips ranges from 2.10 – 2.48%. The fat content of guava chips ranges from 17.34 -24.11%. Crystal guava chips texture 35.58 – 58.77 N/mm2. Color of crystal guava chips 41.95- 53.91% and Vitamin C of crystal guava chips 0.727- 0.952 mg/100 g. So it can be concluded that the longer the soaking time has an effect on the quality of crystal guava chips, namely the water content decreases, the ash content decrease, the fat content increases, the texture is crispy and the color is not brownish and the vitamin C content does not decrease.
date: 2024-07-31
date_type: published
pages: 101
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Nuzila Rif’atul Himah, NIM.: 20106030012  (2024) ANALISIS KIMIA MENGGUNAKAN INSTRUMEN SPEKTROFOMETER UV-VIS PADA KERIPIK JAMBU KRISTAL KEBUN BUAH BENDOSARI METODE PENGGORENGAN HAMPA (VACUUM FRYING) DENGAN PERLAKUAN AWAL LAMA WAKTU PERENDAMAN NATRIUM BISULFIT (NaHSO3).  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/68144/1/20106030012_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/68144/2/20106030012_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf