Improvement of Sensory and Chemistry Quality of Fried Edamame by Freezing

Hariono, Budi; Kurnianto, M F; Bakri, Abi; Ardiansyah, Muhammad; Wijaya, Rizza

doi:10.1088/1755-1315/207/1/012048

Cited by 5 publications

(3 citation statements)

References 4 publications

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“…Selain itu, reaksi pencoklatan (browning) banyak terjadi pada debit udara yang rendah, karena suhu pengeringannya yang sangat tinggi (B. Hariono et al, 2018). Pada penelitian ini juga hasil bahan setelah melalui proses pengeringan sudah sesuai dengan SNI 01-2997-1996.…”

Section: Hasil Dan Pembahasanunclassified

Analisis Pindah Panas Pada Pengeringan Tepung Singkong (Manihot utilissima) Menggunakan Pneumatic Flash Dryer

Wijaya

Handayani

2021

Teknotan

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Singkong merupakan tanaman yang dapat mudah kita jumpai di Indonesia, bahan pangan ini juga merupakan salah satu yang memiliki jumlah karbohidrat tinggi. Beberapa permasalahan pada pengolahan tepung singkong ini, antara lain: proses pengeringan parutan singkong, teknologi pembuatan tepung singkong, dan parameter kualitas tepung singkong. Metode pengeringan secara mekanis diharapkan dapat lebih baik dibandingkan dengan metode penjemuran. Tujuan dari penelitian ini adalah untuk mengetahui performa dari alat pengering flash dryer paa pengeringan tepung singkong. Pengeringan dengan menggunakan langkah tradisional membutuhkan 3-5 jam, sehingga dapat menghambat untuk proses selanjutnya. Pada penelitian ini dilakukan pengeringan dengan memanfaatkan pengering tipe pneumatic (flash) dryer. Pengeringan pada debit udara bukaan 50% (14,63 m3/s) mampu menghasilkan suhu pengeringan yang lebih tinggi jika dibandingkan dengan pengeringan pada debit udara bukaan 75% (20,57 m3/s). Kadar air akhir bahan setelah proses pengeringan sudah sesuai dengan SNI tepung singkong yaitu kurang dari 15 %. Efisiensi pengeringan berkisar antara 47 – 53 %.

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Section: Hasil Dan Pembahasanunclassified

Analisis Pindah Panas Pada Pengeringan Tepung Singkong (Manihot utilissima) Menggunakan Pneumatic Flash Dryer

Wijaya

Handayani

2021

Teknotan

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“…Edamame also contains high amounts of calcium, so it can strengthen teeth, bones and prevent osteoporosis. Phytoestrogens contained in edamame can also reduce the risk of heart disease, lower cholesterol and also reduce pain for post-menopausal women (Hariono et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

Wijaya¹,

Yudiastuti²,

Handayani³

et al. 2022

JTEP-L

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Edamame is included in perishable products or products that have a fairly short shelf life if post-harvest processing is not carried out. One of the post-harvest processing methods commonly used by the community is drying. The purpose of this study was to analyze the drying process of edamame related to the MLRL and ANN models. This study used a completely randomized design (CRD) with three variations of air velocity, namely 1 m/s, 3 m/s, and 5 m/s. Data collection was repeated three times every 30 minutes until 330 minutes. Multiple linear regression (MLR) model training and validation produce accuracy values of 88.03 and 82.23, and the value of R2 of 0.93 and 0.90. While the training and validation of the artificial neural network (ANN) model resulted in accuracy values of 88.34 and 82.15, and R2 values of 0.93 and 0.90. Keywords: ANN, Drying, Edamame, Food dehydrator

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“…The coconut sap evaporation process carried out in this study used a low-temperature vacuum evaporator. This aims of evaporation processes in order to maintain the food quality and increase the production quantity in one cycle (Hariono et al, 2018). Initially, an approach is made to changes in materials' physical properties during the cooking process.…”

Section: Introductionmentioning

confidence: 99%

Mathematical Model of Physical Properties Change of Coconut Sap in the Vacuum Evaporator

Wisnu

Rahayoe

Wijaya

et al. 2021

JTEP-L

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The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles. This study used a vacuum evaporator that emphasizes the hygienic and effective mass production of brown sugar. For this reason, it is necessary to approach changes in the physical properties of sap juice during the cooking process. This knowledge is indispensable in the cooking process, which involves the proper evaporation and crystallization of brown sugar. This research is devoted to determining the viscosity, density, and dissolved solids expressed in Brix and proposes a mathematical model to predict the physical properties during the evaporation process of brown sugar as a function of the initial concentration the solution before proceeding to the crystallization process. Results confirm that the prediction model for Brix is Cθ=(Co–Ce)·exp(0.0067·t)+Ce, the model for viscosity µθ=µo·exp(0.011·t), and ρө=(0.44996·t)+ρ0 for the density prediction model. The resulted mathematical model can accurately predict the rate of change in coconut sap's physical properties, indicated by the high coefficient of determination (R2). Keywords : brix, brown sugar, density, vacuum evaporator, viscosity

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Improvement of Sensory and Chemistry Quality of Fried Edamame by Freezing

Cited by 5 publications

References 4 publications

Analisis Pindah Panas Pada Pengeringan Tepung Singkong (Manihot utilissima) Menggunakan Pneumatic Flash Dryer

Analisis Pindah Panas Pada Pengeringan Tepung Singkong (Manihot utilissima) Menggunakan Pneumatic Flash Dryer

Mathematical Model of Drying Edamame (Glycine max (L.) Merill) Using Food Dehydrator Technology Based on Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

Mathematical Model of Physical Properties Change of Coconut Sap in the Vacuum Evaporator

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