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

Authors

  • 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

DOI:

https://doi.org/10.24843/j.beta.2016.v04.i02.p03

Keywords:

blanching, drying temperature, vacuum drying, dried pineapple pulp

Abstract

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.

 

References

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Published

2026-02-03

How to Cite

Ginting, R. W., Gunadnya, I. B. P., & Pudja, I. A. R. P. (2026). Pengaruh Pelayuan dan Suhu Pengeringan Daging Buah Nanas pada Alat Pengering Vakum terhadap Mutu Produk yang Dihasilkan. Jurnal BETA (Biosistem Dan Teknik Pertanian), 4(2), 17–26. https://doi.org/10.24843/j.beta.2016.v04.i02.p03

Issue

Vol. 4 No. 2 (2016): September

Section

Articles

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