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Pengaruh Media, Suhu, dan Lama Blansing Sebelum Pengeringan terhadap Mutu Lobak Kering Ali Asgar; Darkam Musaddad
Jurnal Hortikultura Vol 18, No 1 (2008): Maret 2008
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v18n1.2008.p%p

ABSTRAK. Penelitian bertujuan untuk mengetahui media, suhu, dan lama blansing yang optimum sebelum pengeringan terhadap mutu lobak kering. Penelitian dilakukan pada bulan Oktober sampai November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah dengan 3 ulangan. Petak utama yaitu media blansing yang terdiri dari (1) air dan (2) uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa terjadi interaksi antara media dan kombinasi suhu dan lama blansing terhadap rendemen, kadar air, dan vitamin C. Dari uji organoleptik perlakuan yang terbaik adalah media uap pada suhu 75°C selama 10 menit dengan hasil lobak kering yang disukai (nilai 3,73). Lobak kering hasil perlakuan tersebut mempunyai kadar air 8,33%, rendemen 3,75%, rasio rehidrasi 281,67%, dan vitamin C 567,25 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad. 2008. The Effect of Medium, Temperature, and Blanching Time on the Dried-Radish Quality. The objective of this research was to find out the effect of medium, temperature, and blanching time on the characteristic of dried-radish. Experiment was conducted at Indonesian Vegetables Research Institute from October to November 2004. This research was arranged in a split plot design with 3 replications and followed by Duncant’s test. The main plot was blanching medium, consisted of (1) water and (2) steam. While the subplot was temperature and time of blanching, consisted of (1) 65°C and 15 minutes, (2) 65°C and 30 minutes, (3) 75°C and 10 minutes, (4) 75°C and 20 minutes, (5) 85°C and 5 minutes, and (6) 85°C and 10 minutes. The results indicated that there was interaction between medium and the combination of temperature and duration of blanching. Organoleptics test showed that steam blanching at 75°C for 10 minutes gave the most prefered dried radish (3.73), with moisture content of 8.33%, dry matter of 3.75%, rehydration ratio of 281.67%, and vitamin C of 567.25 mg/100 g.

Uji Kualitas Umbi Beberapa Klon Kentang untuk Keripik Ali Asgar; - Kusmana; S T Rahayu; Eri Sofiari
Jurnal Hortikultura Vol 21, No 1 (2011): Maret 2011
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v21n1.2011.p51-59

Penelitian bertujuan menguji komponen kualitas dari beberapa klon kentang hasil seleksi untuk keripik. Penelitian dilakukan mulai bulan Juli sampai dengan September 2010 menggunakan metode eksperimen di laboratorium. Rancangan yang digunakan ialah acak kelompok dengan tiga ulangan. Perlakuan yang diuji terdiri atas 10 klon kentang yaitu (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, dan (10) Granola (kontrol). Hasil uji organoleptik menunjukkan bahwa keripik kentang yang memiliki skor antara 2,00-2,36 (kuning merata) untuk chips kentang ialah klon 7 (391011.17 x 385524.9) dan klon 8 (391011.17 x 385524.9). Kandungan gula reduksi dari kedua klon tersebut, yaitu masing-masing 0,029 dan 0,023% lebih rendah daripada kandungan gula reduksi pada klon-klon lainnya yang keripiknya berwarna gelap. Klon-klon tersebut memenuhi persyaratan kualitas dan berpeluang untuk digunakan sebagai bahan baku industri pengolahan keripik kentang. The objective of the research was to determine the quality of potato clones resulted from selection for potato chips. Quality test of 10 selective clones was determined. The research was conducted from July to September 2010, and was arranged in a completely randomized block design with three replications. Treatments consisted of (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, and (10) Granola (control). The results showed that chips which had a score value between 2.00 to 2.36 (yellow uniform) for potato chips were clone 7 (391011.17 x 385524.9) and clone 8 (391011.17 x 385524.9). The reducted sugar content of these clones was lower (0.029 and 0.023% respectively) than the reducted sugar content of the other potato clones which had dark color. The potato clones had good quality and fulfilled conditions for potato chips processing.

Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan Kubis Ali Asgar; Darkam Musaddad
Jurnal Hortikultura Vol 16, No 4 (2006): Desember 2006
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v16n4.2006.p%p

ABSTRAK. Penelitian bertujuan mengetahui media, kombinasi suhu, dan lama blansing yang optimum untuk pembuatan kubis kering. Penelitian dilakukan dari Oktober sampai dengan November 2004. Penelitian menggunakan metode eksperimen di laboratorium menggunakan rancangan acak kelompok pola petak terpisah. Petak utama yaitu media blansing yang terdiri dari (1) media air dan (2) media uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa interaksi antara media dan kombinasi suhu dan lama blansing berpengaruh terhadap rendemen, rasio rehidrasi, kadar air, dan kandungan vitamin C. Berdasarkan hasil uji organoleptik, kubis kering terbaik adalah hasil perlakuan blansing yang menggunakan media air pada suhu 75°C dengan lama blansing 10 menit. Kubis kering hasil perlakuan ini mempunyai kadar air 7,71%, rendemen 4,32%, rasio rehidrasi 747,24%, dan vitamin C 83,128 mg/100 g.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried cabbage. The purpose of this research was to study the effect of method, temperature, and time of blanching on the characteristics of dried cabbage. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial, 3 replications and followed by Duncan’s test. Main plot consisted of (1) steam blanching and (2) water blanching. Subplot consisted of temperature and time of blanching (1) 65°C 15 minutes, (2) 65°C 30 minutes, (3) 75°C 10 minutes, (4) 75°C 20 minutes, (5) 85°C 5 minutes, and (6) 85°C 10 minutes. The results showed that interaction between the method, temperature, and time blanching of significantly affect on dry matter, rehydration ratio, moisture, and ascorbic acid content. The organoleptic test of dried cabbage processed with water medium at 75°C for 10 minutes was the best. On this treatment dried cabbage were 7.71% of water content, 4.32% of dry matter, 747.24% of rehydration ratio, and 83.128 mg/100 g of vitamin C.

Optimalisasi Cara, Suhu, dan Lama Blansing sebelum Pengeringan pada Wortel Ali Asgar; Darkam Musaddad
Jurnal Hortikultura Vol 16, No 3 (2006): September 2006
Publisher : Indonesian Center for Horticulture Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jhort.v16n3.2006.p%p

ABSTRAK. Penelitian bertujuan mengetahui cara, suhu, dan lama blansing yang optimum sebelum pengeringan wortel. Penelitian dilakukan dari Oktober sampai dengan November 2004. Metode penelitian yang digunakan adalah metode eksperimen di laboratorium menggunakan rancangan kelompok pola petak terpisah. Petak utama yaitu cara blansing menggunakan air dan uap. Anak petak yaitu kombinasi suhu dan lama blansing yang terdiri dari (1) suhu 65°C selama 15 menit, (2) 65°C selama 30 menit, (3) 75°C selama 10 menit, (4) 75°C selama 20 menit, (5) 85°C selama 5 menit, dan (6) 85°C selama 10 menit. Hasil penelitian menunjukkan bahwa produk wortel kering yang terbaik yaitu hasil blansing menggunakan air dengan suhu 85°C selama 10 menit (1,533 = sangat disukai) dan berbeda nyata dengan perlakuan lainnya. Perlakuan tersebut mempunyai kadar air 7,53%, rendemen 9,27%, rasio rehidrasi 340,83%, vitamin C 68,55 mg/100 g, dan β-karoten 0,197%.ABSTRACT. Asgar, A. and D. Musaddad, 2006. Optimizing of method, temperature, and time of blanching for processing of dried carrot. The purpose of this research was to find out the method, temperature, and time of blanching on the characteristics of dehydrated carrot. The research was conducted from October to November 2004. The research was arranged in a split plot design with 2 x 6 factorial and, 3 replications. Main plot consisted of steam blanching and water blanching. Subplot consisted of temperature and time of blanching (1) 65°C for 15 minutes, (2) 65°C for 30 minutes, (3) 75°C for 10 minutes, (4) 75°C for 20 minutes, (5) 85°C for 5 minutes, and (6) 85°C for 10 minutes. The results of this research showed that dried carrot processed using water blanching at 85°C for 10 minutes was the best, with the properties of dried carrot were 7.53% moisture, 9.27% dry matter, 340.83% rehydration ratio, 68.55 mg/100 g ascorbic acid, and 0.197% β-caroten.

TEKNOLOGI OZONISASI UNTUK MEMPERTAHANKAN KESEGARAN CABAI CULTIVAR KENCANA SELAMA PENYIMPANAN Ali Asgar; d musaddad; Dondy A Setyabudi; Zahirotul H Hasan
Jurnal Penelitian Pascapanen Pertanian Vol 12, No 1 (2015): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v12n1.2015.20-26

The study aimed to determine the effect of storage temperature and ozonered chillies freshness Kencana. The study was conducted from October-DeLembang. The study was conducted using a randomized block design with a smain plot which consists of: 1) 10° C and 2) ambient temperature. As a sub-without immersion, 2) control with immersion (0 ppm), 3) 0.5 ppm and 4) 1 pcolor, freshness, and appearance of red chili with treatment storage temperatreatment in terms of color, freshness and appearance and panelists preferred.

KAJIAN OZONISASI (O3) TERHADAP KARAKTERISTIK KUBIS BUNGA {Brassica oleracea var. botrytis) SEGAR SELAMA PENYIMPANAN PADA SUHU DINGIN Ali Asgar; A T Sugiarto; Sumartini Sumartini; D Ariani
BERITA BIOLOGI Vol 10, No 6 (2011)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/beritabiologi.v10i6.1947

The aims and objectives of this study are to determine the effect of ozonization on the characteristics of cauliflower (Brassica oleraceae var.botrytis) during cold storage.The benefit of this research is to prolong the storage period of cabbage flowers with characteristic and quality be appropriate to consumers. The design used is the Randomized Block Design with 6 replications. The treatments consisted of 0 ppm ozone concentration bear leaves, 1.5 ppm ozone concentration without leaves, 1.5 ppm ozone concentration bearing leaves, and 1.5 ppm ozone concentrations without leaves.The parameters observed were weight loss, hardness, moisture content, vitamin C, heavy metals Hg and Ag,number of microorganisms, organoleptic color, freshness and appearance. The results showed that the best treatment was 1.5 ppm ozoneconcentrations with cabbage flowers and leaves. This was caused by ozone acts in sterilization (ozone can kill a variety of pathogenic microorganisms such as bacteria, viruses and fungi), deodorant (ozone eliminating odors caused by a variety of organic compounds and microorganisms), decoloration (ozone can eliminate organic color), and degradation (ozone can break down various organic compounds and heavy metals).

PENGARUH SUHU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN OPTIK BROKOLI SELAMA PROSES PENGERINGAN VAKUM DENGAN TEKANAN 15 cmHg Asri Widyasanti; Sudaryanto Sudaryanto; Rizky Arini; Ali Asgar
Jurnal Teknologi Pertanian Andalas Vol 22, No 1 (2018)
Publisher : Universitas Andalas

Brokoli merupakan salah satu jenis sayuran yang mengandung berbagai vitamin dan mineral. Akan tetapi, brokoli merupakan komoditas yang perishable, apabila disimpan tanpa penanganan pasca panen yang sesuai dan tepat. Pengeringan vakum merupakan salah satu penanganan pasca panen yang cocok untuk karakteristik dari brokoli. Penelitian ini bertujuan untuk mengetahui rendemen parsial dan total dari pengeringan vakum brokoli dan pengaruh proses pengeringan vakum terhadap karakteristik fisik dan kimia brokoli kering. Penelitian ini menggunakan metode analisis deskriptif dengan perlakuan suhu pengeringan 50⁰C dan 60⁰C dengan tekanan vakum sebesar 15 cmHg yang dilakukan sebanyak 3 ulangan. Hasil penelitian menunjukkan bahwa perlakuan suhu pengeringan 60°C dengan tekanan vakum 15 cmHg merupakan perlakuan terbaik dengan rasio pengerutan 16,67 %, rasio rehidrasi 518,27 %, kadar air akhir 5,64 %bk, bulk density 1056 kg/m³, protein 30,97 %, vitamin C 189,24 mg/100 g, Total Color Difference (TCD) 23,8 , rendemen parsial pengeringan 8,99 %, dan rendemen total 4,168 %. Semakin tinggi suhu pengeringan maka nilai rendemen pengeringan, rendemen total, rasio pengerutan, kadar air akhir, nilai total perbedaan warna, bulk density, protein, dan vitamin C semakin rendah sedangkan nilai rasio rehidrasi semakin tinggi.

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