PEMBUATAN PASTA NANAS

PRAKTIKUM 12
(Praktikum Mata Kuliah Dasar Teknik Proses)

Kelompok 6A

Anis Fitriana 2202301006

Lutfiyatul Khasanah 2202301062
Nur Almaida 2202301071
Riska 2202301111
Akhmad Riduan 2202301065

PROGRAM STUDI AGROINDUSTRI

JURUSAN TEKNOLOGI INDUSTRI PERTANIAN
POLITEKNIK NEGERI TANAH LAUT
PELAIHARI
2022
 DAFTAR ISI

PEMBASAHAN ATAU HUMADIFIKASI UDARA PENGERIN

G......................................................................................................................................................1
DAFTAR ISI...................................................................................................................................2
DAFTAR TABEL...........................................................................................................................3
BAB I...............................................................................................................................................4
PENDAHULUAN...........................................................................................................................4
1.1. Latar Belakang..................................................................................................................4
1.2. Tujuan Praktikum..............................................................................................................5
BAB II.............................................................................................................................................6
TINJAUAN PUSTAKA..................................................................................................................6
2.1. Neraca Massa........................................................................................................................6
BAB III............................................................................................................................................7
METODE PRAKTIKUM................................................................................................................7
3.1. Waktu dan Tempat................................................................................................................7
3.2. Alat dan Bahan.....................................................................................................................7
3.2.1. Alat................................................................................................................................7
3.2.2. Bahan.............................................................................................................................7
3.3. Prosuder Kerja......................................................................................................................7
BAB IV............................................................................................................................................9
HASIL DAN PEMBAHASAN.......................................................................................................9
4.1. Hasil......................................................................................................................................9
4.2. Pembahasan..........................................................................................................................9
BAB V...........................................................................................................................................13
PENUTUP.....................................................................................................................................13
5.1. Kesimpulan.........................................................................................................................13
5.2. Saran...................................................................................................................................13
DAFTAR PUSTAKA....................................................................................................................14
LAMPIRAN..................................................................................................................................15
 DAFTAR TABEL

Tabel 1. 1.......................................................................................................................................10
 BAB I

PENDAHULUAN

1.1. Latar Belakang

1.2. Tujuan Praktikum

Tujuan praktikum ini adalah agar mahasiswa mengetahui cara pembuatan pasta nanas
mampu mengukur massa, volume dan suhu pasta nanas setelah dipanaskan.
1.
 BAB II

TINJAUAN PUSTAKA

2.1. HUMIDIFIKASI

Humidifikasi
 BAB III

METODE PRAKTIKUM

3.1. Waktu dan Tempat

Praktikum ini dilaksanakan pada hari Kamis tanggal 1 Desember 2022 pukul
08.00 – selesai WITA. Bertempat di Laboratorium Pangan Program Studi
Agroindustri Jurusan Teknologi Industri Pertanian Politeknik Negeri Tanah Laut.

3.2. Alat dan Bahan

3.2.1. Alat
a. Kompor gas
b. Wajan
c. Gelas beaker
d. Timbangan
e. Termometer
f. Baskom/Mangkok
g. Parutan
h. Pisau
i. Talenan
3.2.2. Bahan
a. Buah nanas
b. Air
3.3. Prosuder Kerja

1. Disiapkan buah nanas sebanyak 1 buah

2. Dicuci bersih buah nanas kemudian dikupas
3. Diparut buah nanas hingga halus
4. Ditimbang parutan buah nanas, dicatat massa dan volume sebelum
pemanasan
5. Dimasukkan parutan buah nanas ke dalam wajan sambil diaduk
hingga membentuk pasta
6. Diukur suhu pasta ketika proses pemanasan berlangsung
7. Diamati massa dan volume pasta nanas tersebut
 BAB IV

HASIL DAN PEMBAHASAN

4.1. Hasil
Tabel Hasil Percobaan Pembuatan Pasta Nanas

Suhu (
° C)
Kondisi Massa Volume Waktu Massa Volume
(gram) (ml) (menit) Penguapan Penguapan
(%) (%)
0 2 4 6

4.2. Pembahasan
 BAB V

PENUTUP

5.1. Kesimpulan

5.2. Saran
DAFTAR PUSTAKA
 LAMPIRAN

Gambar 1 Gambar 2