La Choviya Hawa, N. I. W. Yosika, Amirada Nur Laily, Firdiani Nur Affifah, D. Maharani
{"title":"辣椒的物理化学变化。干热水烘干机","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":"{\"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. 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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. 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引用次数: 0
摘要
摘要红辣椒是一种草本植物,原产于东南亚,主要是印度尼西亚。这种商品通常被用作草药和厨房调味品。在学术界,辣椒由于其抗癌、抗菌素等潜在抗病毒的特性而受到广泛关注。辣椒处理过程中最重要的一个过程是干燥过程。青瓷选择干燥前治疗方法,以加速干燥过程,并保留干辣椒产品的质量。这项研究的目的是确定脱盐对微结构、水份、物理性质和干辣椒的化学成分的影响,并在50、60和70摄氏度的温度下使用干辣椒水份。研究表明,blanching治疗可能会对辣椒细胞壁造成损伤,纹理也会软化,而blanching样本中的水分下降速度比不治疗快。维度性质的变化发生在三分之一的早期干燥时间。在干燥结束时不进行治疗和泡污样本质量的变化相对于31.8%的范围。不治疗样本中的抗氧化剂、苯酚和丙胺含量相对高于完全干燥温度的blanching样本。关键词:抗氧化剂;濮阳辣椒;不是;水位;Piperin;ABSTRACT C abya (Piper还原Vahl)的物理性质是一种天然的草药在亚洲东南部,尤其是在印尼。这只com就像传统的饮料和香料一样令人讨厌。大学,kabya获得了很多关注,因为它的反癌症,抗微生物,和潜在的美国反登革热病毒。cabya过程中的一个最重要的过程是干燥过程。随着竞争的临近,可能会增加干息和精简生产的质量。这项研究的目标是评估泄漏在微结构、湿度、物理和化学特性上的影响。结果表明,这种扩散的治疗方法对c的墙壁造成了损害,因此稀释的文本表明,不治疗的水的释放速度比不治疗时间快。在最初的干时间的第三个阶段,维度的性质发生了变化。局部弥撒和稀释样本的变化与31。8%的结果是相同的。抗氧化剂、苯酚和聚合酶的不治疗样本比干燥温度下的透明样本还要低。陈词滥调:C abya;白诺;我的卵巢;P iperine;P hy关节P rotees
PERUBAHAN FISIKO-KIMIA CABAI PUYANG (PIPER RETROFRACTUM VAHL.) PADA PENGERINGAN HOT AIR DRYER
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