Pembuatan Serbuk Buah Jeruk Dengan Metode Pengeringan Busa

S. Prasetyo

doi:10.14710/reaktor.9.2.50-57

DOI: https://doi.org/10.14710/reaktor.9.2.50-57

Pembuatan Serbuk Buah Jeruk Dengan Metode Pengeringan Busa

*S. Prasetyo - , Indonesia

Published: 19 Jun 2017.

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Abstract

Salah satu produk olahan buahjeruk segar adalah serbuk sari jeruk instan yang dapat diperoleh dengan metode pengeringan busa. Minyak kelapa, dekstri dan tween 80 merupakan bahan aditif yang biasa ditambahkan pada pengeringan usa. Hasil penelitian menunjukkan bahwa kondisi optimum pengeringan busa diperoleh pada konsentrasi dekstrin 10%, tween 80 0,5% dan minyak kelapa 2% dengan nilai Nc = 1,03 x 10^-4 kg/(m².s), hc = 7,15 x 10^-3 Kw/(m².⁰C), ky= 6,95 x 10^-3 kg/(m².s), kadar air 0,13% dan kadar vitamin C sebesar 92,89 mg/ 100 g sampel serta waktu pengeringan selama 4 jam. Konsentrasi dekstrin, tween 80 serta interaksinya berpengaruh secara signifikan terhadap pengeringan busa. Penambahan dekstrin akan memperlambat laju pengeringan sedangkan penambahan tween 80 dan minyak kelapa dapat mempercepat laju pengeringan.

Kata kunci : Dekstrin, minyak kelapa, pengeringan busa, sari jeruk instan, tween 80

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Keywords: Dekstrin, minyak kelapa, pengeringan busa, sari jeruk instan, tween 80

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Article Info

Section: Research Article

Language : INDONESIA

In Volume 09 No.1 Juni 2005

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