Pengaruh Cara Blansing dan Suhu Pengeringan terhadap Mutu Sayuran Kering Wortel (Daucus carota L.)

Abstract

The effect of the blanching methods and drying temperatures on the quality of dried carrot vegetables were investigated.

The research had been performed using factorial Completely Randomized Design (CRD) with two factors, i.e. Method of Blanshing (B1, B2, B1, B) and Drying Temperatures (45°C, 55°C, 65°C, 75°C). Parameters analysed were yield, weight decrease, water content, rehidration, vitamine C content, and organoleptic values.

The results showed that the blanching methods had highly significantly affect the yield, weight decrease, organoleptic values and significantly affect the vitamine C content, organoleptic values (colour) but not the water content and rehidration.

The drying temperatures had highly significantly affect the yield, weight decrease, water content, rehidration, vitamine C content and organoleptic values.

The combination of blanching methods and drying temperatures had

highly significantly affect the yield, weight decrease, and organoleptic values and

significantly affect the water content but not significantly the rehidration, vitamine

C content, and organoleptic values (colour).