EFEKTIVITAS PENGERINGAN BIJI LOTUS (NELUMBO NUCIFERA) MENGGUNAKAN FOOD DEHYDRATOR

WIRA, YUDHA and Nata Iman, Sherly Ridhowati (2024) EFEKTIVITAS PENGERINGAN BIJI LOTUS (NELUMBO NUCIFERA) MENGGUNAKAN FOOD DEHYDRATOR. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

YUDHA WIRA, Effectivene of Drying Lotus Seeds (Nelumbo nucifera) Using a Food Dehydrator (Supervised By SHERLY RIDHOWATI N.I.). This research aims to determine the effectiveness of the time and temperature used for drying in a food dehydrator on the characteristics of lotus seeds (Nelumbo nucifera) in order to produce high quality dried lotus seeds. This research method was carried out experimentally in a laboratory using 2 treatments and 3 repetitions, drying at a temperature of 30℃ (A) and drying at a temperature of 50℃ (B). Drying temperature of 30℃ using a food dehydrator produces a water content of 12% at a drying time of 14 hours, a drying rate of 2.47 grams/hour, a yield of 31.12%, a starch content of 55.56%, and a color of L* 86. 12, a* 2.08 with a (+) sign indicates a reddish color, b* 8.78 with a (+) sign indicates a yellowish color. Drying at a temperature of 50℃ using a food dehydrator produces a water content of 12% at a drying time of 6 hours, a drying rate of 6.10 grams/hour, a yield of 27.48%, a starch content of 55.29%, and a color of L* 86. 01, a* 2.55 with a (+) sign indicates a reddish color, b* 9.54 with a (+) sign indicates a yellowish color. Keywords: Lotus seeds, drying, drying temperatureYUDHA WIRA, Efektivitas Pengeringan Biji Lotus (Nelumbo nucifera) Menggunakan Food Dehydrator (Di Bimbing Oleh SHERLY RIDHOWATI N.I.). Penelitian ini bertujuan untuk mengetahui efektifitas waktu dan suhu yang digunakan untuk pengeringan pada food dehydratorterhadap karakteristik pada biji lotus (Nelumbo nucifera) agar menghasilkan biji lotus kering dengan kualitas yang tinggi. Metode penelitian ini dilaksanakan secara eksperimental laboratorium dengan menggunakan 2 perlakuan dan 3 kali pengulangan yaitu pengeringan dengan suhu 30℃ (A) dan pengeringan dengan suhu 50℃ (B). Pengeringan pada suhu 30℃ menggunakan food dehydrator menghasilkan kadar air 12% pada waktu pengeringan selama 14 jam, laju pengeringan sebesar 2,47 gram/jam, rendemen sebanyak 31,12%, kadar pati 55,56%, dan warna L* 86,12, a* 2,08 dengan tanda (+) menandakan warna kemerahan, b* 8,78 dengan tanda (+) menandakan warna kekuningan. Pengeringan pada suhu 50℃ menggunakan food dehydrator menghasilkan kadar air 12% pada waktu pengeringan selama 6 jam, laju pengeringan sebesar 6,10 gram/jam, rendemen sebanyak 27,48%, kadar pati 55,29%, dan warna L* 86,01, a* 2,55 dengan tanda (+) menandakan warna kemerahan, b* 9,54 dengan tanda (+) menandakan warna kekuningan. Kata kunci : biji lotus, pengeringan, suhu pengeringan.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	biji lotus, pengeringan, suhu pengeringan.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Yudha Wira
Date Deposited:	02 Aug 2024 06:27
Last Modified:	02 Aug 2024 06:27
URI:	http://repository.unsri.ac.id/id/eprint/153856

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