Analisis Kinetika Perubahan Kualitas Edamame (Glycine max. L. Merill) selama Pengeringan Menggunakan Freeze Dryer dengan Perlakuan Blanching

INAS KAMILA, Dr. Joko Nugroho W.K., STP., M.Eng.; Arifin Dwi Saputro, STP., M.Sc., Ph.D.

2020 | Skripsi | S1 TEKNIK PERTANIAN

Edamame (Glycine max. L. Merill) dikonsumsi karena memiliki rasa gurih dan kandungan gizi tinggi. Edamame dapat dikeringkan dan dikonsumsi sebagai snack melalui metode pengeringan yang dapat menjaga kandungan gizinya, yaitu freeze drying. Informasi pengeringan edamame dengan metode ini dihubungkan dengan perlakuan blanching masih sedikit. Penelitian dilakukan untuk menentukan kinetika perubahan kualitas edamame selama freeze drying dan menentukan pengaruh blanching terhadap kualitas edamame kering beku serta kondisi blanching terbaik. Alat utama yang digunakan adalah freeze dryer berkapasitas 1,5 kg dengan suhu pendingin -18oC dan tekanan -76 cmHg. Pengamatan kinetika dilakukan terhadap edamame segar dengan kadar air awal 60-70% yang telah melalui steam blanching selama 9 menit. Parameter kadar air, dimensi, warna, dan tekstur diukur pada jam ke-0, ke-12, ke-18, ke-24, ke-30, dan ke-36. Penurunan kadar air sebesar 6,28% per jam dengan nilai k kadar air 0,1, dimensi 0,0512, volume 5,1617, L* -0,1259, a* 0,00007, b* -0,201, dan tekstur -70,802. Perlakuan steam blanching 100ºC dan water blanching 90ºC dilakukan terhadap edamame segar sebelum freeze drying masing-masing selama 3, 9, dan 15 menit. Edamame segar yang dikeringkan secara freeze drying sebagai kontrol. Pengaruh blanching terhadap warna dan kekerasan edamame kering beku tidak signifikan. Perbedaan metode blanching berpengaruh signifikan terhadap pengerutan serta perbedaan perlakuan blanching berpengaruh signifikan terhadap kesukaan konsumen dan kadar protein maupun klorofil edamame kering beku. Kualitas edamame kering beku terbaik dihasilkan oleh perlakuan water blanching selama 15 menit.

Edamame (Glycine max. L. Merill) has been consumed due to its savory taste and high nutrient content. Edamame can be dried and consumed as a snack through the drying process which is ably retaining nutrition loss, that is freeze-drying. There was still the least information about freeze-drying of blanched edamame. Therefore, the objective of this study was to investigate the edamame's quality reduction kinetics during freeze-drying and to observe the blanching effect on freeze-dried edamame then determine the best blanching condition. Freeze dryer with 1,5 kg capacity was used with freezing temperature at -18oC and pressure at -76 mmHg. Fresh edamame with the initial water content of 60-70% was steam-blanched to 9 minutes before drying. Its parameters of moisture content, dimension, colour, and the texture was measured at 0, 12, 18, 24, 30, and 36 hours. Moisture content loss per hour 6,28% with kinetic slope of moisture content was 0,1, dimension was 0,0512, volume was 5,1617, L* was -0,1259, a* was 0,00007, b* was -0,201, dan texture was -70,802. Steam blanching at 100ºC and water blanching at 90ºC was used for pre-treatment, each for 3, 9, and 15 minutes. Freeze-dried fresh edamame was used for control. Blanching effect was not significant on edamame's colour and hardness. Different blanching method affected significantly on shrinkage and different blanching conditions effected significantly on consumer liking and both protein and chlorophyll contain. The best productâ's quality was freeze-dried edamame after 15 minutes of water blanching.

Kata Kunci : edamame, freeze drying, kinetika, blanching