Record Details

Optimization Process For Production Of Tomato Leather (Lycopersicum esculentum Mill.)

JURNAL AGROSAINS : Karya Kreatif dan Inovatif

View Archive Info
 
 
Field Value
 
Title Optimization Process For Production Of Tomato Leather (Lycopersicum esculentum Mill.)
 
Creator Rahman, Askur
Zainab, Zainab
Fakhry, Muhammad
 
Description Research aims to understand the right formula in making tomato leather good and favored.One of the in the form of a fine texture is pectin. Hence in this research using two factors that is pectin and long drying. Design this research using RSM (Response Surface Method) on the software minitab 14.The research results show that pectin had have significant effect on gumminess, hardness, sensory (color and smell) but not had no effect on springiness, chewiness, pH, moisture content, sensory (taste, texture, and preferences a whole) while long drying only had have significant effect on moisture content, color, smell, and texture. The right formula according to the analysis of data using RSM is pectin 1 % and long drying 6,86977 hours.
Penelitian ini bertujuan untuk mengetahui formula yang tepat dalam pembuatan tomato leather yang baik dan disukai. Salah satu bahan pembentuk tekstur yang baik adalah pektin. Oleh Karena itu dalam penelitian ini menggunakan dua faktor yaitu pektin dan lama pengeringan. Desain penelitian ini menggunakan RSM (Response Surface Method) pada software minitab 14. Hasil penelitian menunjukkan bahwa pektin berpengaruh nyata terhadap gumminess, hardness, sensoris (warna, dan aroma) namun tidak berpengaruh nyata terhadap springiness, chewiness, pH, kadar air, sensoris (rasa, tekstur, dan kesukaan keseluruhan) sedangkan lama pengeringan hanya berpengaruh nyata terhadap kadar air, warna, aroma, dan tekstur. Formula yang tepat berdasarkan analisis data menggunakan RSM yaitu pektin 1% dan lama pengeringan 6,86977 jam.
 
Publisher Universitas Islam Madura
 
Date 2021-12-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.uim.ac.id/index.php/agrosains/article/view/1233
10.31102/agrosains.2021.6.2.62-68
 
Source JURNAL AGROSAINS : Karya Kreatif dan Inovatif; Vol 6 No 2 (2021): JURNAL AGROSAINS : Karya Kreatif dan Inovatif; 62-68
JURNAL AGROSAINS : Karya Kreatif dan Inovatif; Vol 6 No 2 (2021): JURNAL AGROSAINS : Karya Kreatif dan Inovatif; 62-68
2598-4179
2407-6287
10.31102/agrosains.2021.6.2
 
Language eng
 
Relation https://journal.uim.ac.id/index.php/agrosains/article/view/1233/811
 
Rights Copyright (c) 2021 JURNAL AGROSAINS : Karya Kreatif dan Inovatif
http://creativecommons.org/licenses/by/4.0