MODEL MATEMATIS PENURUNAN KADAR AIR DAN PERUBAHAN TEKSTUR IRISAN BUAH PEPAYA PADA PROSES DEHIDRASI OSMOTIK PADA BERBAGAI VARIASI SUHU DAN KONSENTRASI LARUTAN GULA

ANA MURTIATI, Hanim Zuhrotul Amanah,STP, MP; Dr. Joko Nugroho WK., STP, M.Eng

2015 | Skripsi | S1 TEKNIK PERTANIAN

Buah pepaya yang kaya gizi bertahan hanya 5 hari. Untuk memperpanjang umur simpan buah pepaya dilakukan pengolahan misalnya pepaya kering. Pembuatan pepaya kering dengan proses dehidrasi osmotik. Tujuan dari penelitian ini adalah menganalisis fenomena proses dehidrasi osmotik irisan pepaya pada berbagai variasi suhu dan konsentrasi. Suhu yang digunakan 40oC, 50oC, dan 60oC. Konsentrasi yang digunakan adalah 50%, 55%, 60%, 65%, dan 70%. Bahan yang digunakan adalah pepaya jenis kalifornia. Larutan osmotik yang digunakan adalah larutan gula. Waktu yang digunakan untuk proses dehidrasi osmotik adalah 50 menit. Hasil penelitian menunjukan bahwa dehidrasi osmotik menurunkan kadar air buah pepaya pada suhu 40oC, 50oC, dan 60oC adalah ±15%, 18%, 26%. Laju dehidrasi osmotik periode konstan masing-masing berkisar antara 0,563/detik - 0,96/detik, 0,87 detik - 1,035/detik, dan 0,832/detik - 1,311/detik. Laju periode menurun berkisar 0,001/detik - 0,002/detik disemua suhu. Energi aktivasi periode konstan berkisar pada 1,44kJ/mol 18,55kJ/mol, sedangkan nilai energi aktivasi laju periode menurun 1,37kJ/mol, 31,15 kJ/mol. Analisis dengan kekerasan menunjukan proses dehidrasi osmotik pada suhu 50oC dan 60oC dapat menurunkan kekerasan 0,287kg/mm2 dan 0,231kg/mm2. Laju perubahan kekerasan buah pepaya pada suhu 50oC, dan 60oC berkisar 0,00001/detik-0,000028/detik dan 0,000008/detik-0,000017/detik. Energi aktivasi kekerasan buah pepaya berkisar antara 2,495x10-10 kJ/mol-65297 kJ/mol. Penggunaan variasi suhu berpengaruh secara signifikan terhadap laju dehidrasi periode menurun.

Papaya fruit is rich in nutrient to survive 5 days, to extend the life of the papaya fruitprocessing performed excample dried papaya. Manufacture of dried papaya with osmotic dehidration process. The objective of this research was to analiysis the osmotic dehidration phenomenon on sliced of papaya fruit with temperature and concentration. The osmotic dehidration temperatures were 40oC, 50oC, and 60oC. The osmotic dehidration concentration were 50%, 55%, 60%, 65%, and 70%. The sliced of papaya fruit were used as samples. Sugar solution dipping were used for all variations in the osmotic dehidration process. The time needed for dripping fruit process at 50 minute. The result showed that the osmotic dehydration had effect on reducing the moisture content of papaya fruit at 40oC, 50oC, and 60oC for ±15%, 18%, 26% respectively. The dehidration rates in dry basis analysis at constant period of papaya fruit were 0.563/second - 0.96/ second, 0.87 second - 1.035/ second, and 0.832/ second - 1.311/ second . respectively, while the dehidration rates at falling period were 0.001/ second -0.002/ second in of them temperature. The activation energies of papaya fruit were 1.44kJ/mole 18.55kJ/mole respectively at constant period and 39.63 kJ/mole 56.38 kJ/mole, 1.37kJ/mole 31.15 kJ/mole respectively at falling period. Analysis with hardness, the osmotic dehydration had effect on reducing the hardness of papaya fruit at 50oC, and 60oC for 0,287kg/mm2 and 0,231kg/mm2. The hardness rates of papaya fruit were 0.00001/second-0.000028/second at 50oC, and 60oC. The activation energies of papaya fruit were 2.495x10-10 kJ/mole-65297 kJ/mole respectively by hardness analysi. The dipping temperature and consentration variance on osmotic solution process for the fruit had only effected the dehidration rates significantly.

Kata Kunci : Papaya fruit, Osmotic dehidration, Sugar solution, Dehidration rate, Hardness rate