| dc.contributor.advisor | Febrinda, Andi Early | |
| dc.contributor.author | Putri, Raissa Nelvandra | |
| dc.date.accessioned | 2026-08-07T10:43:15Z | |
| dc.date.available | 2026-08-07T10:43:15Z | |
| dc.date.issued | 2026 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/177723 | |
| dc.description.abstract | Buah nanas memiliki kandungan air yang tinggi sehingga rentan mengalami penurunan mutu dan kerusakan selama penyimpanan. Pengeringan beku merupakan metode pengawetan yang mampu mempertahankan karakteristik mutu produk. Penelitian ini bertujuan menganalisis pengaruh lama pengeringan beku terhadap mutu fisikokimia dan organoleptik nanas serta menentukan perlakuan terbaik. Parameter yang dianalisis meliputi kadar air, total padatan terlarut, vitamin C, rasio rehidrasi, L*, °hue, serta tingkat kesukaan panelis terhadap warna, aroma, rasa, dan tekstur. Data fisikokimia dianalisis menggunakan analisis ragam One Way ANOVA, sedangkan data organoleptik dianalisis menggunakan uji Kruskal–Wallis pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa lama pengeringan beku berpengaruh terhadap karakteristik fisikokimia nanas kering beku. Peningkatan lama pengeringan menurunkan kadar air dan kadar vitamin C, serta meningkatkan total padatan terlarut dan rasio rehidrasi. Perbedaan lama pengeringan juga memengaruhi karakteristik warna dan tingkat penerimaan panelis. Berdasarkan metode perbandingan eksponensial, perlakuan pengeringan beku selama 35 jam ditetapkan sebagai mutu terbaik. | |
| dc.description.sponsorship | Pineapple has a high water content, making it susceptible to quality deterioration and spoilage during storage. Freeze drying is a preservation method capable of maintaining product quality characteristics. This study aimed to analyze the effect of freeze-drying duration on the physicochemical and organoleptic quality of pineapple and to determine the best treatment. The parameters analyzed included moisture content, total soluble solids, vitamin C, rehydration ratio, L*, °hue, and panelists preference for color, aroma, and taste, texture. Physicochemical data were analyzed using one way analysis of variance (ANOVA), while organoleptic data were analyzed using the Kruskal–Wallis test at a 5% significance level. The results showed that freeze-drying duration affected the physicochemical characteristics of freeze-dried pineapple. Increasing drying time decreased moisture content and vitamin C levels, while increasing total soluble solids and rehydration ratio. Differences in drying time also influenced color characteristics and panelist acceptance. Based on the exponential comparison method, the freeze-drying treatment for 35 hours was determined as the best quality. | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengaruh Lama Pengeringan Beku Terhadap Mutu Fisikokimia dan Organoleptik Buah Nanas (Ananas comosus (L.) Merr) | id |
| dc.title.alternative | Effect of Freeze-Drying Duration on the Physicochemical and Organoleptic Quality of Pineapple (Ananas comosus (L.) Merr) | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Drying Time | id |
| dc.subject.keyword | Freeze Drying | id |
| dc.subject.keyword | Organoleptic Properties | id |
| dc.subject.keyword | physicohemical quality | id |
| dc.subject.keyword | pineapple | id |
| dc.subtype | Undergraduate Theses | |
