PENGARUH BLANCHING DAN PEREBUSAN TERHADAP SIFAT FISIK DAN KIMIA KECIPIR REBUS (Psophocarpus tetragonolobus L.)

SURI, DINDA PUTRI BALQYS and Priyanto, Gatot (2022) PENGARUH BLANCHING DAN PEREBUSAN TERHADAP SIFAT FISIK DAN KIMIA KECIPIR REBUS (Psophocarpus tetragonolobus L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to know the effect of blanching (temperature and time) and duration of boiling on the physical and chemical properties of winged bean vegetables. The research was conducted in Januari 2022 to March 2022 at the Laboratory of Agricultural Chemistry and Laboratory of Agricultural Product Processing, Agricultural Faculty, University of Sriwijaya. The research used a factorial randomized block design (RBD) with three treatment factor and each treatment is repeated two times. Factor B is treatment of blanching temperature (60°C and 70°C), factor L is treatment of blanching time (0 minutes, 5 minutes, 10 minutes, 15 minutes, and 20 minutes), and factor P is treatment of boiling time (0 minutes, 10 minutes, and 20 minutes). The parameters observed include physical characteristics (color, texture and specific gravity), chemical characteristics (moisture content, ash content, vitamin C content, protein content, and antioxidant activity. The results showed that all treatment of blanching and boiling had no significant effect on moisture content. Treatment of blanching temperature (B), treatment of blanching time (L), and treatment of boiling time (P) all had a significant effect on ash content, protein content, vitamin C content, antioxidant, specific gravity, texture, and color (L*, a*, and b*). The interaction between blanching temperature and blanching time (BL) had a significant effect on ash content, vitamin C content, protein content, antioxidant, and color (L*, a*, and b*). The interaction between blanching temperature and boiling time (BP) has a significant effect on ash content, vitamin C content, protein content, and antioxidant). The interaction between blanching time and boiling time (LP) significantly affected ash content, vitamin C content, protein content, antioxidants, texture, and color (L*). The interaction between blanching temperature (B), blanching time (L), and boiling time (P) has a significant effect on ash content, antioxidant, and color (L*). The average value of the overall treatment is the texture parameter of 7.47 gf; lightness parameter is 39,1; greenness parameter is -23,72; yellowness parameter is 37,70; specific gravity parameter is 0,62; moisture content parameter is 91,90%; ash content parameter is 0,65%; protein content parameter is 2,73%; vitamin C content parameter is 15,28 mg; antioxidant parameter is 21132,73 ppm.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kecipir, Blanching, Perebusan
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:	Dinda Putri Balqys Suri
Date Deposited:	20 Jul 2022 02:28
Last Modified:	20 Jul 2022 02:28
URI:	http://repository.unsri.ac.id/id/eprint/74202

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