EFEK PERLAKUAN LOW TEMPERATURE LONG TIME BLANCHING TERHADAP KARAKTERISTIK CABAI KERING
DOI:
https://doi.org/10.31328/ja.v14i2.1619Keywords:
Kata kunci, cabai, pretreatment, pengeringan, vitamin C, warna, Keywords, chili, color, dryingAbstract
ABSTRAKProses pretreatment sebelum cabai dikeringkan berperan penting untuk menghasilkan cabai kering dengan kualitas lebih baik. Penelitian ini bertujuan untuk melihat efek pretreatment LTLT blanching sebelum proses pengeringan terhadap karakteristik pengeringan dan kualitas cabai kering. Penelitian dilaksanakan dengan 12 perlakuan, yaitu pengeringan dengan pretreatment LTLT blanching pada suhu 60, 70, dan 80 oC masing-masing selama 10, 15, dan 20 menit, lalu pengeringan dengan pretreatment HTST blanching pada suhu 100 oC selama 10 detik, pengeringan tanpa pretreatment blanching di dalam alat pengering ERK, serta pengeringan tanpa pretreatment blanching di bawah sinar matahari secara langsung. Hasil penelitian menunjukkan pengaruh positif pretreatment LTLT blanching dapat mempercepat laju pengeringan, menghasilkan cabai kering dengan kadar air rendah sesuai standar SNI, menghasilkan warna cabai kering yang menarik, serta memiliki kandungan vitamin C lebih tinggi dibanding cabai kering tanpa pretreatment blanching. Secara keseluruhan, perlakuan pretreatment LTLT blanching pada suhu 80 oC selama 20 menit adalah perlakuan terbaik dari penelitian ini dengan kadar air akhir 8.17%, laju pengeringan yang tercepat, kandungan vitamin C sebesar 0.96%, dan warna yang menarik. ABSTRACTThe pretreatment before drying chilies plays an important role to produce better quality of dried chilies. This study aims to determine the pretreatment effect of LTLT blanching before the drying process on the drying characteristics and quality of dried chilies. This research was carried out with 12 treatments, namely drying with LTLT blanching pretreatment at 60, 70, and 80 oC for 10, 15, and 20 minutes respectively, then drying with HTST blanching pretreatment at 100 oC for 10 seconds, drying without pretreatment blanching in the ERK dryer, and drying without pretreatment blanching in direct sunlight. The results show the positive effect of LTLT blanching pretreatment which can accelerate the drying rate, produce dry chilies with low water content according to SNI standards, produce an attractive dried chilies color, and have a higher vitamin C than dried chilies without blanching pretreatment. Overall, pretreatment with LTLT blanching at 80 oC for 20 minutes is the best treatment in this study with a final moisture content of 8.17%, the fastest drying rate, a vitamin C content of 0.96%, and an attractive color.ÂReferences
AOAC. 2005. Official Method of Analysis of The Association of Official Analytical Chemist. AOAC. Washington DC.
Akanbi, C. T., Olumese, A. O., Taiwo, K. A., Ojo, A., and Akinwande, B. A. 2003. Effect of blanching medium on drying and storage characteristics of pepper. In Nigerian Drying Symposium Series. 1: 95-107.
Akpinar, E. K., and S. Toraman. 2016. Determination of Drying Kinetics and Convective Heat Transfer Coefficients of Ginger Slices. Heat and Mass Transfer. 52: 2271-2281.
Almatsier, S. 2001. Prinsip-Prinsip Ilmu Gizi. Gramedia Pustaka. Jakarta.
Amanto, B. S., S. Siswanti dan A. Atmaja. 2015. Kinetika Pengeringan Temu Giring (Curcuma heyneana valeton and van zijp) Menggunakan Cabinet Dryer dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian. 8 (2): 107-114.
Anoraga, S. B., I. Sabarisman, and M. Ainuri. 2018. Effect of Different Pretreatments on Dried Chilli (Capsicum annum L.) Quality. in IOP Conference Series: Earth And Environmental Science. 131: 012014-012014. IOP Publishing.
Apriana, D., E. Basuki dan A. Alamsyah. 2016. Pengaruh Suhu dan Lama Blanching terhadap Beberapa Komponen Mutu Tepung Ubi Jalar Ungu (Ipomoea batatas L). Pro Food. 2(1): 94-100.
Asgar, A., dan D. Musaddad. 2008. Pengaruh Media, Suhu, dan Lama Blansing Sebelum Pengeringan Terhadap Mutu Lobak Kering. Jurnal Hortikultura. 18(1): 87-94.
Bodra, N., and I.A. Ansari. 2018. Optimization of Blanching Treatments of Green Chilli. International Journal of Chemical Studies. 6(6): 486-489.
Burdurlu, H. S., N. Koca, and F. Karadeniz. 2006. Degradation of Vitamin C in Citrus Juice Concentrates During Storage. Journal Of Food Engineering. 74(2): 211-216.
Denglin, L., L. Juan, L. Yunhong, and R. Guangyue. 2015 Drying Characteristics and Mathematical Model of Ultrasound Assisted Hot-Air Drying of Carrots. International Journal of Agricultural and Biological Engineering. 8(4): 124-132.
Dutta, D., U. Raychaudhuri, and R. Chakraborty. 2004. Retention of ß-Carotene in Frozen Carrots under Frying Condition of Temperature and Time of Storage. African Journal of Biotechnology. 4(1): 102-108.
Efendi, Z., F.E.D. Surawan dan Winarto. 2015. Efek Blanching dan Metode Pengeringan terhadap Sifat Fisikokimia Tepung Ubi Jalar Orange (Ipomoea batatas L.). Jurnal Agroindustri. 5(2): 109-117.
Gregory, J. F. 1996. Vitamins. In: Food Chemistry (edited by O.R. Fennema), 3rd edn. Marcel Dekker. New York.
Hawa, L. C., N.I.W. Yosika, A.N. Laily, F.N. Affifah dan D.M. Maharani. 2020. Perubahan Fisiko-Kimia Cabai Puyang (Piper retrofractum vahl.) pada Pengeringan Hot Air Dryer. Jurnal Teknologi Pertanian, 21(2): 128-135.
Hossain, M. A., J.L. Woods and B.K. Bala. 2007. Singleâ€Layer Drying Characteristics and Colour Kinetics of Red Chilli. International Journal of Food Science and Technology. 42(11): 1367-1375.
Igwemmar, N. C., S.A. Kolawole, and I.A. Imran. 2013. Effect of Heating on Vitamin C Content of Some Selected Vegetables. International Journal of Scientific and Technology Research. 2(11): 209-212.
Irfan, A. M., A. Arimansyah, A.R. Rasyid & N. Lestari. 2020. Unjuk Kerja Pengering Tenaga Surya Tipe Efek Rumah Kaca untuk Pengeringan Cabai dengan Perlakuan Low Temperature Long Time Blanching. Jurnal Rona Teknik Pertanian, 13(2): 42-58.
Jamilah, M., K. Kadirman dan R. Fadilah. 2019. Uji Kualitas Bubuk Cabai Rawit (Capsicum frutescens) Berdasarkan Berat Tumpukan dan Lama Pengeringan Menggunakan Cabinet Dryer. Jurnal Pendidikan Teknologi Pertanian. 5(1): 98-107.
Kemp, I. C. 2007. Humidity Effects in Solids Drying Processes. Measurement and Control. 40(9): 268-271.
Khairunnisa. 2011. Pengaruh Pretreatments pada Pengeringan Cabai Merah (Capsicum annuum L.) dengan Mesin Pengering Tipe Rak (Tray Dryer). [Skripsi]. Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor.
Lestari, N., S. Samsuar, E. Novitasari & K. Rahman. 2020. Kinerja Cabinet Dryer pada Pengeringan Jahe Merah dengan Memanfaatkan Panas Terbuang Kondensor Pendingin Udara. Jurnal Agritechno, 13(1): 57-70. https://doi.org/10.20956/at.v13i1.250
Mazza, G. 1983. Drying of Carrots: Effect of Pre-Drying Treatments on Moisture Transport and Product Quality. Journal of Food Technology. 18: 113-123.
Moehamed, S. and R. Hussein. 1994. Effect of Low Temperature Blanching, Cysteine-Hcl, N-Acetyl-Lcysteine, Na-Metabisulphite, and Drying Temperature on the Firmness and Nutrient Content of Dried Carrots. Journal of Food Processing and Preservation. 18: 343-348.
Murni, M., dan M.E. Hartati. 2010. Pengaruh Perlakuan Awal dan Blansing Terhadap Umur Simpan Cabai Merah Kering. Berita Litbang Industri. XLV(3): 45-51.
Nieto, A., D. Salvatori, M.A. Castro and S.M. Alzamora. 1998. Air Drying Behaviour of Apples as Affected by Blanching and Glucose Impregnation. Journal of Food Engineering. 36(1): 63-79.
Omolola, A. O., A.I.O Jideani, and P.F. Kapila. 2015. Drying Kinetics of Banana (Musa spp.) Interciencia. 40(6).
Orobiyi, A., H. Ahissou, F. Gbaguidi, F. Sanoussi, A. Houngbèmè, A. Dansi, and A. Sanni. 2015. Capsaicin and Ascorbic Acid Content in the High Yielding Chili Pepper (Capsicum annuum L.) Landraces of Northern Benin. International Journal of Current Microbiology and Applied Sciences. 4(9): 394-403.
Tatengkeng, M. A., I.S. Setiasih dan D.M. Sumantri. 2019. Kadar Vitamin C Cabai Rawit (Capsicum frutescens L) Hasil Ozonasi Selama Penyimpanan Suhu Ruang. Pasundan Food Technology Journal (PFTJ). 6(2): 102-104.
Tifani, K. T. 2013. Karakteristik Pengeringan Cabai Merah (Capsicum annuum L.) sebagai Pewarna Alami Kosmetik. [Skripsi]. Fakultas Teknologi Pertanian Institut Pertanian Bogor. Bogor.
Tundeâ€Akintunde, T. Y. 2010. Effect of Pretreatment on Drying Time and Quality of Chilli Pepper. Journal of Food Processing and Preservation. 34(4): 595-608.
Usman, U., A. Muchtar, U. Muhammad & N. Lestari. 2020. Purwarupa dan Kinerja Pengering Gabah Hybrid Solar Heating dan Photovoltaic Heater dengan Sistem Monitoring Suhu. Jurnal Teknik Elektro, 12(1): 24-32. https://doi.org/10.15294/jte.v12i1.24028.
Vishwanathan, K. H., G.K. Giwari and H.U. Hebbar. 2013. Infrared Assisted Dry-Blanching and Hybrid Drying of Carrot. Food and Bioproducts Processing. 91: 89-94.
