Kajian Metode Pengeringan Cabai Merah Menggunakan Kombinasi Artificial Dryer Dan Sun Drying Terhadap Kualitas Chili Flakes

Simbolon, Winda (2022) Kajian Metode Pengeringan Cabai Merah Menggunakan Kombinasi Artificial Dryer Dan Sun Drying Terhadap Kualitas Chili Flakes. S1 thesis, Teknologi Hasil Pertanian.

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Abstract

ABSTRAK - Penelitian bertujuan untuk mengetahui karakteristik chili flakes dihasilkan dari penggunaan metode pengeringan sun drying kombinasi artificial dryer. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan metode pengeringan sun drying kombinasi artificial dryer (pengeringan dengan sinar matahari, pengeringan sinar matahari kombinasi kipas angin, pengeringan dengan tray dryer, pengerinngan tray dryer kombinasi matahri dan pengerimgan oven) diulang sebanyak 3 kali sehingga didapat 15 satuan percobaan. Penelitian ini dilakukan dengan 2 tahap penelitian yaitu pengeringan cabai merah dan pembuatan chili flakes. Hasil penelitian menunjukan chili flakes yang terbaik pada metode pengeringan tray dryer kombinasi sinar matahari dengan rendemen 66,86 %, kadar air 8,5%,vitamin C 269,86 mg/100 gr, nilai kecerahan 41, dengan warna merah kekuningan. Kata kunci: Cabai merah, Chili flakes, warna, vitamin C, pemanasan ABSTRACT - The aim of the study was to determine the characteristics of chili flakes produced from the use of drying methods under the sun combined with artificial dryers. The design used was a completely randomized design (CRD) with 5 levels of drying treatment. The combination design of artificial dryer (sun drying, fan combination drying, drying with tray dryer, tray drying combination of sun drying and oven drying) was repeated 3 times in order to obtain 15 trial trials. This research was conducted in 2 stages of research, namely drying red chilies and making chili flakes. The results showed that the best chili flakes in the tray dryer drying method combined with sunlight with a yield of 66.86%, water content 8.5%, vitamin C 269.86 mg/100 g, brightness value 41, with a bright red color. Keywords: Red chili, Chili flakes, color, vitamin C, heating

Type:	Thesis (S1)
Subjects:	L Education > L Education (General) S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian
Depositing User:	SIMBOLON
Date Deposited:	12 May 2022 04:00
Last Modified:	12 May 2022 04:00
URI:	https://repository.unja.ac.id/id/eprint/33424

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