Perancangan Proses Pengolahan Sayur Frozen

Abstract

ATP Pasir Sarongge merupakan unit bisnis IPB yang bergerak pada pengemasan hasil pertanian yang hendak mengembangkan produk sayuran frozen. Penelitian ini berfokus pada pemilihan komoditas dan desain proses pengolahan sayur frozen. Komoditas yang terpilih yaitu brokoli, jagung, dan kentang dengan jenis produk yaitu brokoli potong, jagung pipil, dan kentang utuh berdasarkan pengelompokan jenis sayuran yang akan dikembangkan menjadi sayur frozen. Berdasarkan quality function deployment, proses blanching, post blanching, dan pembekuan menjadi titik kritis. Proses blanching pada brokoli, jagung, dan kentang berupa rebus dengan lama waktu masing-masing 2 menit, 2 menit, dan 30 detik dan post blanching direndam air es pada brokoli dan jagung dengan suhu = 10°C selama 4 menit serta kentang menggunakan udara dingin 16°C selama 5 menit. Proses pembekuan menggunakan blast freezer menghasilkan waktu pembekuan brokoli potong, jagung pipil, dan kentang utuh masing-masing selama 42,5 menit, 27 menit, dan 80,5 menit. Berdasarkan desain proses tersebut sayur frozen yang dilakukan thawing terjadi penurunan kekerasan brokoli sebesar 18,29%, jagung 17,07%, dan kentang 18,68% dari bentuk segarnya.

ATP Pasir Sarongge is a business unit of IPB engaged in the packaging of agricultural products and is currently developing frozen vegetable products. This study focuses on the selection of commodities and the design of frozen vegetable processing. The selected commodities are broccoli, corn, and potatoes, with the product types being cut broccoli, shelled corn, and whole potatoes, based on the classification of vegetables to be developed into frozen products. Based on quality function deployment, the blanching, post-blanching, and freezing processes are identified as critical points. The blanching process for broccoli, corn, and potatoes is boiling, with respective durations of 2 minutes, 2 minutes, and 30 seconds. Post-blanching is carried out by immersing broccoli and corn in ice water at a temperature of =10°C for 4 minutes, while potatoes are cooled with cold air at 16°C for 5 minutes. The freezing process using a blast freezer results in freezing times of 42.5 minutes for cut broccoli, 27 minutes for shelled corn, and 80.5 minutes for whole potatoes. Based on this process design, frozen vegetables that undergo thawing experience a reduction in hardness of 18.29% for broccoli, 17.07% for corn, and 18.68% for potatoes compared to their fresh form.