Pengaruh Lama Pengeringan terhadap Karakteristik Fisikokimia Pisang Sale
The Effect of Drying Time on Physicochemical Characteristics of Banana Sale
Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik fisikokimia dan tingkat penerimaan panelis terhadap pisang sale yang dihasilkan. Penelitian ini dilakukan dengan menggunakan 4 perlakuan dan 3 kali ulangan. Perlakuan yang dimaksud adalah pengeringan 28 jam, pengeringan 35 jam, pengeringan 42 jam, pengeringan 49 jam. Parameter yang diamati meliputi kadar air, gula total, kadar abu dan uji organoleptik terhadap warna, rasa, aroma, dan tekstur pada pisang sale. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), apabila ada beda nyata dipakai uji lanjut BNJ pada tarif 1%. Hasil penelitian ini menunjukan bahwa lama pengeringan berpengaruh sangat nyata terhadap kadar air, kadar abu dan gula total. Uji tingkat kesukaan terhadap warna, aroma, rasa dan tekstur yang paling disukai oleh panelis adalah perlakuan A1 pengeringan 28 jam.
This study aims to determine the effect of drying time on the physicochemical characteristics and the level of panelists' acceptance of the banana sale produced. This research was conducted using 4 treatments and 3 replications. The treatments in question are drying 28 hours, drying 35 hours, drying 42 hours, drying 49 hours. Parameters observed included water content, total sugar, ash content and organoleptic tests on color, taste, aroma, and texture on sale bananas. This study used a completely randomized design (CRD), if there was a significant difference, the BNJ further test was used at a rate of 1%. The results of this study indicate that drying time has a very significant effect on water content, ash content and total sugar. The test of the level of preference for color, aroma, taste and texture that was most favored by the panelists was the A1 treatment of 28 hours drying.
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