La Choviya Hawa, N. I. W. Yosika, Amirada Nur Laily, Firdiani Nur Affifah, D. Maharani
{"title":"PERUBAHAN FISIKO-KIMIA CABAI PUYANG (PIPER RETROFRACTUM VAHL.) PADA PENGERINGAN HOT AIR DRYER","authors":"La Choviya Hawa, N. I. W. Yosika, Amirada Nur Laily, Firdiani Nur Affifah, D. Maharani","doi":"10.21776/ub.jtp.2020.021.02.6","DOIUrl":null,"url":null,"abstract":"ABSTRAK Cabai puyang ( Piper retrofractum Vahl.) adalah komoditas tanaman herbal yang merupakan tanaman asli Asia Tenggara, terutama Indonesia. Komoditas ini umumnya dimanfaatkan sebagai bahan baku jamu dan bumbu dapur. Di kalangan akademisi, cabai puyang banyak mendapatkan perhatian karena sifat anti kanker, anti mikroba, dan potensial sebagai anti virus demam berdarah. Salah satu proses terpenting dalam pengolahan cabai puyang adalah pada proses pengeringan. Blanching dipilih sebagai pra-perlakuan sebelum pengeringan untuk mempercepat proses pengeringan dan mempertahankan kualitas produk cabai puyang kering. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh blanching pada mikrostruktur, kadar air, sifat fisik, dan kandungan kimiawi cabai puyang kering menggunakan hot air dryer pada suhu 50, 60 dan 70oC. Hasil penelitian menunjukkan bahwa perlakuan blanching menyebabkan kerusakan pada dinding sel cabai puyang, tekstur melunak sehingga penurunan kadar air pada sampel blanching lebih cepat dibanding nontreatment . Perubahan sifat fisik berupa dimensi terjadi secara cepat pada sepertiga waktu pengeringan awal. Perubahan massa sampel nontreatment dan blanching pada akhir pengeringan relatif sama pada kisaran 31,8%. Kandungan antioksidan, fenol dan piperin pada sampel nontreatment relatif lebih tinggi daripada sampel blanching pada seluruh suhu pengeringan. Kata Kunci : Antioksidan; Cabai Puyang; Fenol; Kadar Air; Piperin; Sifat Fisik ABSTRACT C abya (Piper retrofractum Vahl) is a native herb comodity in Southeast Asia, especially in Indonesia. This com m odity commonly used as tradisional drink (jamu) and spices. Among academics, cabya gets a lot of attention becouse of its anti cancer, anti microbial, and potential as an anti dengue virus. One of the most important process in the processing of cabya is drying process. Blanching as a pretreatment can increase drying rate and maintain quality of dried products. The aim of this research were to evaluate the effect of blanching on microstructrure, moisture content, physical and chemical properties of dried cabya which used hot air dryer at different temperature: 50, 60 and 70o C . The results showed that blanching treatment caused damage to the cell walls of c abya , softened texture so that the decrease of water content in blanching samples were faster than nontreatment. Changes in physical properties in the form of dimensions occured quickly in one third of the initial drying time. The change of mass in n ontreatment and blanching samples were relatively the same which ranged of 31.8%. The antioxidant, phenol and piperine content in nontreatment samples are relatively higher than blanching samples at all drying temperatures. Keywords : A ntioxidant; C abya ; P henol ; M oisture C ontent ; P iperine; P hysical P roperties","PeriodicalId":17692,"journal":{"name":"Jurnal Teknologi Pertanian","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Teknologi Pertanian","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21776/ub.jtp.2020.021.02.6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
ABSTRAK Cabai puyang ( Piper retrofractum Vahl.) adalah komoditas tanaman herbal yang merupakan tanaman asli Asia Tenggara, terutama Indonesia. Komoditas ini umumnya dimanfaatkan sebagai bahan baku jamu dan bumbu dapur. Di kalangan akademisi, cabai puyang banyak mendapatkan perhatian karena sifat anti kanker, anti mikroba, dan potensial sebagai anti virus demam berdarah. Salah satu proses terpenting dalam pengolahan cabai puyang adalah pada proses pengeringan. Blanching dipilih sebagai pra-perlakuan sebelum pengeringan untuk mempercepat proses pengeringan dan mempertahankan kualitas produk cabai puyang kering. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh blanching pada mikrostruktur, kadar air, sifat fisik, dan kandungan kimiawi cabai puyang kering menggunakan hot air dryer pada suhu 50, 60 dan 70oC. Hasil penelitian menunjukkan bahwa perlakuan blanching menyebabkan kerusakan pada dinding sel cabai puyang, tekstur melunak sehingga penurunan kadar air pada sampel blanching lebih cepat dibanding nontreatment . Perubahan sifat fisik berupa dimensi terjadi secara cepat pada sepertiga waktu pengeringan awal. Perubahan massa sampel nontreatment dan blanching pada akhir pengeringan relatif sama pada kisaran 31,8%. Kandungan antioksidan, fenol dan piperin pada sampel nontreatment relatif lebih tinggi daripada sampel blanching pada seluruh suhu pengeringan. Kata Kunci : Antioksidan; Cabai Puyang; Fenol; Kadar Air; Piperin; Sifat Fisik ABSTRACT C abya (Piper retrofractum Vahl) is a native herb comodity in Southeast Asia, especially in Indonesia. This com m odity commonly used as tradisional drink (jamu) and spices. Among academics, cabya gets a lot of attention becouse of its anti cancer, anti microbial, and potential as an anti dengue virus. One of the most important process in the processing of cabya is drying process. Blanching as a pretreatment can increase drying rate and maintain quality of dried products. The aim of this research were to evaluate the effect of blanching on microstructrure, moisture content, physical and chemical properties of dried cabya which used hot air dryer at different temperature: 50, 60 and 70o C . The results showed that blanching treatment caused damage to the cell walls of c abya , softened texture so that the decrease of water content in blanching samples were faster than nontreatment. Changes in physical properties in the form of dimensions occured quickly in one third of the initial drying time. The change of mass in n ontreatment and blanching samples were relatively the same which ranged of 31.8%. The antioxidant, phenol and piperine content in nontreatment samples are relatively higher than blanching samples at all drying temperatures. Keywords : A ntioxidant; C abya ; P henol ; M oisture C ontent ; P iperine; P hysical P roperties