KARAKTERISTIK KECIPIR KERING DAN PEMANFAATAANYA SEBAGAI SAYUR TUMIS KECIPIR (Psophocarpus tetragonolubus L)

NURFITRIYAH, SITI and Priyanto, Gatot (2022) KARAKTERISTIK KECIPIR KERING DAN PEMANFAATAANYA SEBAGAI SAYUR TUMIS KECIPIR (Psophocarpus tetragonolubus L). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of drying temperature and drying time on dried wing bean vegetable and saute wing bean vegetable on the physical and chemical characteristics of dried wing bean and saute wing bean vegetable. This study used a Factorial Completely Randomized Design with two treatment factors and each treatment was repeated 2 times. The first factor is drying temperature (60C, 70C and 80C) and the second factor is drying time (12 hours, 24 hours, 36 hours, 48 hours and 60 hours). The parameters observed included physical characteristics (specific gravity, rehydration rate, texture and color) and chemical characteristics (moisture content, fat content, browning index, and antioxidant activity) The results showed that the second factor of treatment on dried wing bean, that is drying temperature and drying time had a significant effect on the greenness of the dried wing bean vegetable. The drying temperature treatment significantly affected the texture, color (L*, a* and b*), specific gravity, rehydration rate, moisture content, browning index and antioxidant activity of the dried wing bean vegetable. The drying time treatment significantly affected the color (L*, a* and b*), specific gravity, rehydration rate, moisture content, fat content, browning index and antioxidant activity of dried wing bean vegetable. The results showed that the treatment factors for saute wing bean vegetable, that is temperature and drying time, had a significant effect on grenness of saute wing bean vegetable. The drying temperature treatment significantly affected the texture, color (L*, a* and b*), specific gravity, water content and fat content of saute wing bean vegetable. The drying time had a significant effect on the texture, color (L*, a* and b*), moisture content, fat content, browning index and antioxidant activity of saute wing bean vegetable. Dried wing bean vegetable treatment A1B2 (drying temperature 60C and drying time 24 hours) is the best treatment based on the highest rehydration rate parameter, which is 2,04 g/s and based on the Indonesian Food Composition Table, treatment A1B2 produces standards that meet the requirements: the value of water content is 8.88%, with characteristic specific gravity value 0.40 g/mL, browning index value 0.34 Abs420nm, texture value 91.05 gf, lightness value (L*) 41.72%, greenness value (a*) –7.47%, yellowness value (b*) 10.68%, fat content 1.21% and antioxidant activity value 1887.39 ppm. Saute wing bean vegetable treatment A1B2 (drying temperature 60C and drying time 24 hours) is the best treatment based on the highest water content parameter, which is 72.17%, with characteristic values specific gravity 0.59 g/mL, browning index value 0.59 Abs420nm, texture value 8.05 gf, lightness value (L*) 35.63%, greenness value (a*) -4.84%, yellowness value (b* ) 16.22% fat content value 2.55% and the antioxidant activity value 9097.10 ppm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecipir, Lama Pengeringan, Suhu Pengeringan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Siti Nurfitriyah
Date Deposited:	19 Jul 2022 03:11
Last Modified:	19 Jul 2022 03:11
URI:	http://repository.unsri.ac.id/id/eprint/74122

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