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DAFTAR ISI

Halaman
HALAMAN JUDUL
LEMBAR PERSETUJUAN
LEMBAR PENGESAHAN
RIWAYAT HIDUP
PERNYATAAN KEASLIAN SKRIPSI
RINGKASAN........................................................................................................

SUMARRY. ...........................................................................................................

ii

KATA PENGANTAR .........................................................................................

iii

DAFTAR ISI .........................................................................................................

iv

DAFTAR TABEL ...............................................................................................

vi

DAFTAR GAMBAR ...........................................................................................

vii

DAFTAR LAMPIRAN .......................................................................................

ix

DAFTAR SIMBOL. .............................................................................................

I. PENDAHULUAN .............................................................................................

1.1 Latar Belakang ...........................................................................................

1.2 Rumusan Masalah .....................................................................................

1.3 Tujuan Penelitian ......................................................................................

1.4 Manfaat Penelitian ....................................................................................

1.5 Batasan Masalah. .......................................................................................

1.6 Hipotesa. .....................................................................................................

II. TINJAUAN PUSTAKA .................................................................................

2.1 Tinjauan Umum Bawang Merah .............................................................

2.1.1 Klasifikasi Bawang Merah ............................................................

2.1.2 Morfologi Bawang Merah .............................................................

2.1.3 Kandungan Gizi Bawang Merah....................................................

2.2 Pengeringan ...............................................................................................

2.2.1 Pengertian Pengeringan. .................................................................

2.2.2 Kadar Air Bahan. .............................................................................

11

2.2.3 Aliran Udara Pengering. .................................................................

12

2.2.4 Laju Pengeringan.............................................................................

13

2.3 Mass Balance ............................................................................................

15

2.4 Reaksi Pencoklatan ...................................................................................

16

2.4.1 Pencoklatan Enzimatis. ...................................................................

17

2.4.2 Pencoklatan Non Enzimatis. ...........................................................

18

2.5 Na-metabisulfit ..........................................................................................

18

2.6 Oven ..........................................................................................................

21

2.7 Proses Pembuatan Tepung Bawang ..........................................................

22

III. METODE PENELITIAN .............................................................................

25

3.1 Waktu dan Tempat Penelitian .................................................................

25

3.2 Alat dan Bahan Penelitian .........................................................................

25

3.2.1 Bahan ................................................................................................

25

3.2.2 Alat ....................................................................................................

25

3.3 Metode Penelitian ......................................................................................

26

3.4 Pelaksanaan Penelitian ..............................................................................

28

3.5 Pengamatan dan Pengukuran Data ..........................................................

29

3.6 Analisa Statistik .........................................................................................

32

IV. HASIL DAN PEMBAHASAN .....................................................................

33

4.1 Mass Balance dan Analisa Proses ...........................................................

33

4.1.1 Sortasi...............................................................................................

33

4.1.2 Pengupasan. .....................................................................................

34

4.1.3 Pengirisan.........................................................................................

34

4.1.4 Perendaman......................................................................................

35

4.1.5 Pasta. ................................................................................................

36

4.1.6 Pengeringan. ....................................................................................

37

4.1.7 Penggilingan dan Pengayakan. .......................................................

38

4.2 Analisa Fisik Tepung Bawang Merah .....................................................

38

4.2.1 Kadar Air. ........................................................................................

38

4.2.2 Laju Pengeringan.............................................................................

41

4.2.3 Rendemen. .......................................................................................

43

4.2.4 Warna. ..............................................................................................

46

a. Kecerahan. .......................................................................................

46

b. Kekuningan. ....................................................................................

48

4.3 Analisa Kimia Tepung Bawang Merah ...................................................

49

4.3.1 Kadar Residu Sulfit. ........................................................................

49

4.3.2 Kadar Volatil. ..................................................................................

51

4.4 Organoleptik...............................................................................................

53

4.4.1 Kenampakan. ...................................................................................

53

4.4.2 Rasa. .................................................................................................

55

4.4.3 Aroma...............................................................................................

56

4.5 Pengamatan Hasil Terbaik .......................................................................

58

IV. KESIMPULAN DAN SARAN .....................................................................

61

5.1 Kesimpulan ...............................................................................................

61

5.2 Saran ..........................................................................................................

61

DAFTAR PUSTAKA ..........................................................................................

62

LAMPIRAN .........................................................................................................

66

DAFTAR TABEL
Nomor

Teks
Halaman

1. Klasifikasi Ilmiah Bawang Merah .....................................................

2. Morfologi Bawang Merah ..................................................................

3. Kandungan Zat Gizi Pada Bawang Merah ........................................

4. Penggunaan Na-metabisulfit dalam Bahan Makanan ......................

21

5. Kombinasi Perlakuan .........................................................................

27

6. Mutu Awal Bawang Merah.................................................................

34

7. Nilai Kadar Air Tepung Bawang Merah ...........................................

39

8. Laju Pengeringan Pembuatan Tepung Bawang Merah .....................

41

9. Nilai Rendemen Tepung Bawang Merah ..........................................

44

10. Hasil Perlakuan Terbaik Tepung Bawang Merah ............................

59

DAFTAR GAMBAR
Nomor

Teks
Halaman

1. Bawang Merah ......................................................................................

2. Morfologi Bawang Merah .......................................................................

3. Tahapan Pengeringan .............................................................................

14

4. Mass Balance Pada Proses Pengeringan .................................................

16

5. Diagram Alir Pelaksanaan Penelitian ......................................................

29

6. Flowchart Keseimbangan Massa Perlakuan N2T1 ..................................

33

7. Grafik Hasil Pengukuran Kadar Air Pengeringan tiap-tiap Penambahan


Na-metabisulfit ...........................................................................................

39

8. Grafik Hasil Pengukuran Laju Pengeringan pada tiap-tiap Penambahan


Na-metabisulfit .....................................................................................

42

9. Grafik Hasil Pengukuran Rendemen dan Suhu Pengering .......................

44

10. Nilai Kecerahan Tepung Bawang Merah akibat Pengaruh


Na-metabisulfit dan Suhu Pengering ............................................................

46

11. Nilai Kekuningan Tepung Bawang Merah akibat Pengaruh


Na-metabisulfit dan Suhu Pengering ............................................................

48

12. Nilai Kadar Residu Sulfit Tepung Bawang Merah akibat Pengaruh
Na-metabisulfit dan Suhu Pengering ............................................................

50

13. Nilai Kadar Volatil Tepung Bawang Merah akibat Pengaruh


Na-metabisulfit dan Suhu Pengering ............................................................

52

14. Grafik Tingkat kesukaan Panelis terhadap Kenampakan


Tepung Bawang Merah ....................................................................................

54

15. Grafik Tingkat kesukaan Panelis terhadap Rasa Tepung Bawang Merah..

55

16. Grafik Tingkat kesukaan Panelis terhadap Aroma Tepung


Bawang Merah ....................................................................................................

57

17. Proses Pengolahan Tepung Bawang Merah. ...........................................

90

18. Proses Analisa Residu Sulfit. ...................................................................

91

19. Perlakuan Suhu 50C N1T1, N2T1, N3T1 dan N4T1. ................................

92

20. Perlakuan Suhu 60C N1T2, N2T2, N3T2 dan N4T2. ................................

92

21. Perlakuan Suhu 70C N1T3, N2T3, N3T3 dan N4T3. ................................

92

22. Perlakuan Kontrol. .................................................................................

93

23. Kombinasi Semua Perlakuan. .................................................................

93

DAFTAR LAMPIRAN
Nomor

Teks
Halaman

1. Spesifikasi alat .....................................................................................

66

2. Gambar, bagian serta Prisip Kerja Alat..............................................

67

3. Data Keseimbangan Massa Pada Proses Pembuatan Tepung


Bawang Merah ...................................................................................................

68

4. Data Perhitungan untuk Kadar Air. ....................................................

69

5. Data Perhitungan Laju Pengeringan. ..................................................

70

6. Data Perhitungan Rendemen. .............................................................

71

7. Data Analisa Warna. ...........................................................................

72

8. Data Perhitungan Kadar Residu Sulfit. ..............................................

73

9. Data Perhitungan Kadar Volatil. ........................................................

74

10. Lembar Uji Organoleptik. ...................................................................

75

11. Data Organoleptik Kenampakan Tepung Bawang Merah. ...............

76

12. Data Organoleptik RasaTepung Bawang Merah. ..............................

77

13. Data Organoleptik Aroma Tepung Bawang Merah. .........................

78

14. Data Penilaian Panelis untuk Pemilihan Perlakuan Terbaik. ............

79

15. Tabel NP dan NE Parameter Organoleptik dan Penilaian Terbaik


Terhadap Tepung Bawang Merah. .....................................................

80

16. Analisa Ragam Kadar Air Tepung Bawang Merah...........................

81

17. Analisa Ragam Laju Pengeringan Tepung Bawang Merah. .............

82

18. Analisa Ragam Rendemen Tepung Bawang Merah. ........................

83

19. Analisa Ragam Kecerahan Tepung Bawang Merah. ........................

84

20. Analisa Ragam Kekuningan Tepung Bawang Merah. ......................

85

21. Analisa Ragam Kadar Residu SulfitTepung Bawang Merah. ..........

86

22. Analisa Ragam Kadar Volatil Tepung Bawang Merah. ...................

88

23. Dokumentasi Penelitian. .....................................................................

90

24. Tepung Bawang Merah Tiap-tiap Perlakuan. ....................................

92

DAFTAR SIMBOL
Simbol

Keterangan

Satuan

Persamaan

kadb

Kadar air basis kering

kawb

Kadar air basis basah

Ma

Massa Awal

gram

1,2

Mk

Massa Akhir

gram

1,2

ka1

Kadar air basis basah awal

ka2

Kadar air basis basah akhir

Laju Pengeringan

%bb/jam

Waktu

jam

Inflow

gram

Outflow

Accumulations

gram

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