Electronic Theses and Dissertation

Abstrak. tujuan penelitian ini adalah untuk mengetahui pengaruh daya pada pengeringan menggunakan oven microwave terhadap kualitas gaplek uwi ungu. metode yang dilakukan adalah melakukan pengeringan uwi ungu 500g dalam microwave oven frekuensi 2.450 mhz selama 8 menit dengan variasi daya 300, 450 dan 600 w, di mana setiap perlakuan diberikan 3x ulangan. pengamatan dilakukan terhadap kadar air, rendemen, kadar vitamin c, kadar karbohidrat, analisis warna l*a*b, dan uji organoleptik (warna, tekstur dan aroma). hasil penelitian menunjukkan bahwa perlakuan variasi daya microwave selama 8 menit berpengaruh nyata terhadap kadar air dan kadar karbohidrat, namun perlakuan tersebut tidak memberi pengaruh nyata terhadap faktor lain yang diuji yaitu rendemen, kadar vitamin c, warna dan uji organoleptik. perlakuan terbaik adalah pada penggunaan daya 300w. kata kunci : gaplek uwi ungu, pengeringan, microwave, daya abstract. the purpose of this study was to determine the influence of power level on drying by using microwave oven on the quality of purple yam gaplek. about 500g of purple yam was dried in a microwave oven with a frequency of 2,450 mhz for 8 minutes under the power level variation of 300, 450 and 600w, with 3 replications. observations were made on water content, yield, vitamin c content, carbohydrate content, l*a*b color and organoleptic tests (color, texture and aroma). the results showed that the variation of microwave power for 8 minutes had a significant effect on water content and carbohydrate content, but the treatment did not significantly affect other factors tested, namely yield, vitamin c content, color and organoleptic tests. the best treatment was at power level of 300w. keywords : purple yam, drying, microwave, power