Pengaruh Variasi Daya Microwave Pada Pengeringan Cabai Merah Terhadap Karakteristik Mutu Cabai Merah
DOI:
https://doi.org/10.58466/8exh4650Abstrak
Tujuan penelitian adalah mengetahui pengaruh daya microwave terhadap kualitas cabai merah terhadap variasi daya microwave selama pengeringan. Daya microwave 200 Watt, 250 watt, dan 300 Watt. Parameter penelitian terdiri dari kadar air, rasio rehidrasi dan konsumsi energi spesifik (SEC) serta perubahan warna, tekstur dan aroma. Analisis data yang digunakan adalah analysis of Variance (ANOVA). Input tingkat daya microwave memiliki pengaruh terhadap pengeringan cabai merah mampu menurunkan kadar air berkisar 9-12 % bb dengan waktu 140-180 menit. Rasio rehidrasi berkisar 1,42-1,82 terhadap cabai merah yang dikering akibat perlakuan daya microwave yang baik terhadap cabai pad aperlakuan daya 200 Watt. Besaran Konsumsi energi selamanya mengeringkan cabai merah yang terkecil pada perlakuan 300 Watt yaitu sebesar 466,91 kWh g-1. Kareteristik cabai merah dari uji organoleptikh diperoleh dari penelis warna terbaik (4,49) pada perlakuan 250 Watt, aroma terbaik (4,61) pada perlakuaun 250 Watt dan tekstur terbaik (4,81) pada perlakuan 200 watt. namun secara keseluruhan penerimaan terbanyak paling disukai oleh panelis pada perlakuan daya 250 watt dengan tingkat penerimaan sebesar (3,89). Dari penelitian ini, diperoleh adanya viariasi pengaruh variasi daya microwave terhadap kualitas cabai merah.
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