PENGARUH METODE PENGUPASAN TERHADAP SIFAT FISIK SAYURAN

Abstract

Vegetables are a type of food that contains lots of vitamins and minerals needed by the body. Vegetables contain high water content so their shelf life is shorter. Therefore, vegetables can be shipped, one of which is peeling to extend their shelf life. This research aimed to determine the effect of the stripping method on stripping performance and the quality of the peeled product. This research uses a descriptive method. The parameters observed were the length of time for peeling and the physical quality of the vegetable flesh after peeling. The results of the research show that the most effective vegetable peeling is peeling with NaOH where the time required for peeling vegetables is an average of 52.85 seconds while the resulting yield is an average of 87.85% because the time required to peel the vegetables is relatively short. compared to other methods and the yield produced is also quite large.