PERPINDAHAN PANAS BIT (Beta vulgaris L.) SELAMA PROSES HYDROCOOLING DAN PERUBAHAN KUALITAS PRODUK SELAMA PENYIMPANAN DALAM SUHU RENDAH

AHMAD TSALIS FAHRURROZI, Dr. Sri Rahayoe, S.TP., M.P.; Hanim Zuhrotul Amanah, S.TP., M.P.

2016 | Skripsi | S1 TEKNIK PERTANIAN

Buah bit (Beta vulgaris L.) adalah tanaman musiman yang memiliki nilai ekonomis tinggi ditinjau dari kandungan nutrisi dan manfaatnya. Penelitian terkini melaporkan bahwa bit mampu menghambat perkembangan sel kanker. Namun demikian sebagaimana produk hortikultura segar, bit akan mengalami losses dan deteriorasi akibat laju respirasi. Losses dan kerusakan merupakan kendala dalam pascapanen produk hortikultura, khususnya di daerah tropis seperti Indonesia. Salah satu metode dalam menghambat laju respirasi adalah pendinginan cepat hydrocooling. Hydrocooling dinilai dapat mengambil panas lapang produk dengan cepat, sehingga mampu menurunkan suhu produk. Penelitian ini bertujuan memahami fenomena pindah panas bit saat hydrocooling, dan pengaruhnya terhadap perubahan kualitas selama penyimpanan suhu rendah. Proses hydrocooling dilakukan dengan menggunakan 3 variasi kapasitas bahan yaitu 2,5 kg, 5 kg dan 7,5 kg. Selama hydrocooling berlangsung, perubahan suhu bahan dan medium pendinginan diamati pada interval waktu tertentu. Bit perlakuan hydrocooling dan kontrol selanjutnya disimpan pada coolstorage dengan suhu 10 ºC dengan RH 90% selama 5 hari. Selama masa simpan, susut bobot dan kekerasan diamati dan dievaluasi sebagai parameter kualitas, baik pada bit perlakuan hydrocooling maupun kontrol. Hasil penelitian menunjukkan bahwa laju pendinginan lambat seiring dengan meningkatnya kapasitas. Koefisien perpindahan panas konveksi berada pada kisaran antara 6,47–12,13 W/m2.°C. Proses hydrocooling mampu menghambat kerusakan bahan ditinjau dari aspek kekerasan maupun susut bobot.

Beet (Beta vulgaris L.) is a seasonal crop which has high economic value in terms of nutrient content and benefits. Recent research reports that beets capable of inhibiting cancer cell growth. However, as fresh horticultural products, beet will experience losses and deterioration due to excessive respiration rate. Losses and deterioration of a significant constraint in the postharvest of horticultural products, especially in tropical areas like Indonesia. One method of inhibiting respiration rate is rapid cooling by hydrocooling. Hydrocooling rated can take field heat quickly, thus can be lowering the temperature of the product. The objective of this research is to evaluate heat transfer during hydrocooling by determining convective heat transfer coefficient, and to evaluate the effect of hydrocooling to physical quality deterioration of beet during low temperature storage. This research was carried out in three variation of capacity i.e. 2,5 kg, 5 kg and 7,5 kg. Temperature of product observed periodically during hydrocooling process. Hydrocooled product was stored in cold storage that controlled at 10ºC of temperature with 90% of relative humidity. Quality parameters i.e. texture and weight loss, observed everyday during storage. Nonhydrocooled product also stored at the same condition as a comparison. The result of this research showed that cooling rate will be slowed down along with increasing capacity. A convection coefficient ranging from 6,47 – 12,13 W/m2.°C. Referring by texture and weight loss aspect, hydrocooling process capable to slowed down deterioration quality of product.

Kata Kunci : Bit, hydrocooling, perpindahan panas, susut bobot, kekerasan