Dellia Mutia Sari, NIM.: 20106030024 (2024) PENGARUH PENAMBAHAN CACL2 TERHADAP MUTU DAN KADAR VITAMIN C KERIPIK JAMBU KRISTAL HASIL PENGGORENGAN DENGAN METODE VACUUM FRYING. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.
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Text (PENGARUH PENAMBAHAN CACL2 TERHADAP MUTU DAN KADAR VITAMIN C KERIPIK JAMBU KRISTAL HASIL PENGGORENGAN DENGAN METODE VACUUM FRYING)
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Text (PENGARUH PENAMBAHAN CACL2 TERHADAP MUTU DAN KADAR VITAMIN C KERIPIK JAMBU KRISTAL HASIL PENGGORENGAN DENGAN METODE VACUUM FRYING)
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Abstract
Crystal guava is one of the Indonesian local fruits popular with many people. The crystalline guava fruit has several advantages in terms of size, flavor and color. Another advantage for crystal guava growers is the speed of harvest, which ensures abundant availability of crystal guava during the harvest season. However, crystal guava is very susceptible to damage and has a short shelf life. So, it is easily damaged and can significantly reduce its economic value and can affect its nutritional quality. Therefore, efforts are needed to increase the economic value of crystal guava by maintaining its nutritional content and avoiding wastage of crystal guava. The method is to process crystal guava into processed fruit chips products. Apart from that, to increase the quality of the chips, you can use a treatment by soaking the crystal guava fruit before frying in a calcium chloride (CaCl2) solution. This study aims to determine the effect of CaCl2 concentration on vitamin C and quality of crystallized guava chips using a vacuum frying system. The concentration of CaCl2 used for soaking varies between 0, 1, 2 and 3%, and crystal guava is soaked for 15 minutes, then frozen for 48 hours and then fried at 70⁰C for 60 minutes. The quality parameters of crystal guava chips tested included water content, fat content, ash content, texture and color. Vitamin C testing using a UV-Visible spectrophotometer with a maximum wavelength of 265.5 nm. The test results were analyzed by ANOVA and then analyzed by the BNT test, which was significant at the 5% level. The research results showed that crystal guava chips treated with 0% CaCl2 concentration or as a control produced the lowest fat content and ash content of 17.34% and 2.11%. However, the ANOVA results showed that increasing the CaCl2 concentration had a significant effect on reducing water content, producing better texture and color, and producing the highest levels of vitamin C in chips. The optimum conditions for treatment were obtained by soaking in 3% CaCl2 as indicated by the highest vitamin C content of the chips at 1.119%, water content at 7.76%, and producing chips with a crunchy texture and the brightest chip color. The conclusion of this research is that there is a real influence of variations in the concentration of CaCl2 used when soaking crystal guava on vitamin C and the quality of crystal guava chips.
Item Type: | Thesis (Skripsi) |
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Additional Information / Supervisor: | Pembimbing: Atika Yahdiyani Ikhsani, M.Sc. |
Uncontrolled Keywords: | Keripik Jambu Kristal, CaCl2, Vacuum Frying, Perendaman, Vitamin C, Spektrofotometri UV-Vis, Mutu Keripik |
Subjects: | 500 Sains Murni > 540 Kimia |
Divisions: | Fakultas Sains dan Teknologi > Kimia (S1) |
Depositing User: | Muh Khabib, SIP. |
Date Deposited: | 02 Oct 2024 08:55 |
Last Modified: | 02 Oct 2024 08:55 |
URI: | http://digilib.uin-suka.ac.id/id/eprint/67415 |
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