BIDANG ILMU REKAYASA
LAPORAN HASIL PENELITIAN DISERTASI DOKTOR TAHUN ANGGARAN 2011
Judul
: Identifikasi Perubahan Sifat Fisik dan Karakteristik Penguapan Air Dalam Proses Penggorengan Vakum Pada Hasil Pertanian Berbentuk Padat dan Cair
Peneliti
: Ir. Anang Lastriyanto, M.Si
Dibiayai Oleh Direktorat Jenderal Pendidikan Tinggi, Kementerian Pendidikan Nasional Melalui Dipa Universitas Brawijaya REV.1 No. 0636/023-04.2.16/15/
2011 R, tanggal 30 Maret 2011, dan Surat Keputusan Rektor Universitas Brawijaya Nomor: 214/SK/2011 tanggal 2 Mei 2011.
Universitas Brawijaya Malang 2011
RINGKASAN Tujuan penelitian ini adalah menentukan konstanta laju penguapan air pada penggorengan vakum buah nanas menggunakan metode Eksponential Decay. Irisan buah nanas o berukuran 40mm x 20mm x 4mm digoreng pada suhu 85 ± 3 C dan tekanan maksimal 10 kPa abs dengan perlakuan jumlah isian yakni 50, 75, dan 100 % skala penuh. Proses tersebut dilakukan pada mesin penggoreng vakum kapasitas maksimal 6 kg/proses. Selama proses diamati laju produksi kondensat pada instrumen pengukuran kondensat. Perubahan kadar air selama proses dihitung berdasar perubahan laju kondensat. Berdasar persamaan didapatkan nilai yang diselesaikan dengan metode Eksponential Decay. Nilai untuk kapasitas isian 50, 75, dan 100% skala penuh masing-masing sebesar 0,078; 0,068 dan 0,065 (1/menit) dengan koefisien regresi masing-masing 0,9677; 0,9668 dan 0,9749. Berdasarkan hal tersebut dapat disimpulkan bahwa i) Metode eksponential decay dapat dipergunakan untuk menentukan konstanta laju penguapan air pada penggorengan vakum buah nanas. ii) Semakin besar jumlah bahan yang di proses konstanta laju penguapan air pada penggorengan vakum buah nanas nilainya semakin kecil. Kata Kunci: Konstanta laju penguapan air, pengorengan vakum, Eksponesial Decay, Moisture Ratio
SUMMARY Vacuum frying is Frying at under pressure and temperature, in order to prevent heat deterioration. This processed is suitable for fruits and vegetables processing to produce fruit chips. The objective of this research is to determine the rate of moisture removal constant in peanaple chips processing under vacuum frying. Peanaple slices in 40mmx20mmx4mm were fried o under equlibrium pressure at 10 kPa abs. (at – 68.5 cm Hg (g) and temperature 85 ± 3 C. Processing was conducted in three capasities: 50, 75, and 100% of full capacity (6kg/hr). The water removal rate was observed during the process by condensate measurement. According to the
equation, where k is frying constant, show: the k
values in capasities: 50, 75, and 100% of full capasity (6kg/hr) each are: 0,078; 0,068 dan 0,065 (1/minutes) with each regression coefficient 0.9677; 0.9668 and 0.9749. Based on this condition can be conclude that i) the frying constant (k) can be used to determine the evaporation rate constant in pineapple vacuum frying. ii) The k value greater at smaller feeding recommended capacity.
Key Words: vacuum frying, constant water removal rate, peanaples chips.
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