Pengaruh Metode Blanching pada Proses Pengeringan Cabai

Authors

  • Nida Khaerunnisya Universitas Ahmad Dahlan
  • Elok Rahmawati Universitas Ahmad Dahlan

DOI:

https://doi.org/10.12928/jfc.v2i1.1569

Keywords:

blanching, cabai, pengeringan

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengeringan cabai dengan metode blanching, dimana proses blanching bertujuan untuk menonaktifan enzim yang terdapat didalam cabai. Peneletian dilakukan dengan tahapan berbeda yaitu dengan penjemuran langsung,dan melalui proses blanching dengan memberikan campuran larutan Natrium Metabisulfit (Na2S2O5) dan kemudian di blanching dengan beberapa waktu yang berbeda yaitu 3 menit, 7 menit, dan 11 menit. Hasilnya cabai yang melalaui proses blanching memiliki warna, aroma, dan rasa yang lebih baik dari pada cabai yang tidak melalui proses blanching.

References

Ali, Akhyar dkk. 2002. Pengaruh Konsentrasi Natrium Metabisulfit dan Lama Blanching Terhadap Mutu Cabai Merah (Capsicum annuum L.) Kering. Vol 1,No. 1.: 19-26. Fakultas Pertanian: Universitas Riau, Pekanbaru.

Aulia, R.E dan D.R. Putri. 2015. Karakteristik Sifat Fisikokimia Te-pung Ubi Jalar Orange Hasil Modifi-kasi Kimia Dengan STPP. Jurnal Pangan dan Industri. 3(2) : 476 - 482

Feri,dkk. 2018. Pengaruh Blanching Terhadap Kualitas Cabai Merah (Capsicum annuum L). Naskah Publikasi (2018). Fakultas Pertanian: Universitas Muhammadiyah Yogyakarta.

Rukmana, R., Y.Y. Oesman. 2006. Bertanam cabai dalam pot. Kanisius, Yogyakarta.

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Published

2019-06-01

Issue

Vol. 2 No. 1 [Juni 2019]

Section

Articles

License

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