Pawignya, Harsa and Retno, Dyah Tri and Pelasula, Richard and Suprianti, Suprianti (2012) Pengeringan Buah Pepaya dengan Cara Osmosis. In: Prosiding Seminar Nasional Teknik Kimia “Kejuangan" 2012, 6 Maret 2012, Fakultas Teknik Kimia UPNVYK.
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Abstract
Papaya fruit as other fruits undergo a process of maturation, wilhering and decay.
Especially ihe papaya is a commodity Ihat is not durable during storage. Because of the short shelf
life of papaya fruit in addition to a constraint in the time of distribution to consumers led to the
need for preservation efforis after he escape harvest. Though papaya has a very high water
content. This is a major factor perishable fruits or decay. One way to reduce the water conten! in
he material is by way of drying. Drying is usually done at high temperatures and thus reguire
heat source. But for fruits, drying with a high temperature can damage the existing content in the
material, therefore it needs to be developed with low-temperature drying way, one of them by
osmosis dehydration, the study will try drying papaya Jruit by osmosis.
This research aims to study the effects of temperature, concentration of sugar solution to
reducing papaya Jruit weight per dry weight and water content in the material during the drying
process. And determining the specific permeability values in the drying process by osmosis by
using a sugar solution. Experiments carried out by soaking the meat in a papaya Jruit sugar
solution at different temperatures and concentrations Of sugar solution . After soaking for a
certain time, then removed and dried papaya. After it was weighed to determine Ihe reduction in
weight and moisture content of papaya Jruit. Variables used in ihis experiment is the experiment
temperature (309 C, 40” C, 50 2. C, dan60 0C) and the conceniration Of sugar (6526, 7096, 7398,
8095, and 8599).
From the results of research that has been done Shows that ihe greater ihe osmotic
temperature 0f 309 C - 60? C and the longer time af osmosis ihan 10 minutes - 60 minutes Ihen
the reduction in material weight per weight of dry matter increases. And obtained the optimum
conditions of temperature (TI) 30? C, the concentration 0f 6594 sugar solution, and the OSmoOSis
time 60 minutes. The optimum conditions of the specific permeability values obtained (Pw / Lm) of
4.5086 x 10-4 g air/cm2.men.atm with the water content of 77 8197.
Keywords: osmosis, Specific permeability values
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | osmosis, Specific permeability values |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | Dr. Ir. MT Harsa Pawignya |
| Date Deposited: | 06 Jun 2023 06:33 |
| Last Modified: | 06 Jun 2023 06:33 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/35809 |
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