DOI : https://doi.org/10.62527/ijasce.6.1.196

Identification of Ultraviolet (UV) Levels in the Caramelization Process of Sale Pisang

Rahmi Berlianti (1), Dedi Kurniadi (2), Dian Permata Putri (3), Nadia Alfitri (4), Roza Susanti (5), Halim Mudia (6)
(1) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
(2) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
(3) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
(4) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
(5) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
(6) Politeknik Negeri Padang, Kampus Limau Manis, Padang, 25164, Indonesia
Fulltext View | Download
How to cite (IJASEIT) :
Berlianti, R., Kurniadi, D., Putri, D. P., Alfitri, N., Susanti, R., & Mudia, H. (2024). Identification of Ultraviolet (UV) Levels in the Caramelization Process of Sale Pisang. International Journal of Advanced Science Computing and Engineering, 6(1), 27–31. https://doi.org/10.62527/ijasce.6.1.196
Citation Format :

Sale pisang is a typical Indonesian food made from dried bananas. Usually, this drying is done by drying directly in the sun. Drying bananas in the sun is not very effective because it takes a long time and is very dependent on weather conditions. After innovation was made by making a dryer, sale pisang was produced which had a hard texture and low moisture content that affected the caramelization process. Therefore, a dryer is needed that can replace the drying process under the sun. One of the contents of sunlight is ultraviolet light. Irradiation of ultraviolet light, especially UVC light, can help shrink the cell wall of bananas so that the evaporation of water during drying is small. This study aims to identify good UV levels for the caramelization process to produce the same sale pisang as drying under the sun using 5 different treatments, namely, without UV lighting, 15 minutes irradiation, 30 minutes irradiation, 1-hour irradiation, and 2 hours irradiation. Irradiation for 15 minutes produces a water content of 11%, irradiation for 30 minutes produces a water content of 12%, irradiation for 1 hour produces a water content of 18%, and Sale pisang with irradiation for 2 hours produces a water content of 20%. Based on the texture analysis produced by irradiation for 1 hour produces a texture that is almost the same as drying directly under the sun.

bps.go.id, “Produksi Tanaman Buah-buahan 2021,” bps.go.id, 2021. https://bps.go.id/indicator/55/62/2/produksi-tanaman-buah-buahan.html (accessed Aug. 24, 2023).

R. W. Isnaini, “Analisis Scale Up Kebutuhan Energi Dan Kondisi Pengeringan Terhadap Kualitas Sale Pisang Goreng (Studi Kasus Di Spkp Sarongan, Banyuwangi),” 2018.

A. Surya and Bina Age Aratama, “Alat Pengering Sale Pisang Dengan Energi Surya,” JTTM J. Terap. Tek. Mesin, vol. 1, no. 2, pp. 54–66, 2020, doi: 10.37373/msn.v1i2.35.

C. AR, “Perbandingan analisis nilai tambah produk Pisang Sale Kering dan Pisang Sale Basah pada usaha tradisional Red Golden desa Deyah Raya kecamatan Syiah Kuala kota Banda Aceh,” pp. 87–98, 2021.

Y. P. Kusuma and O. Candra, “Rancang Bangun Alat Pengering Pisang Sale Berbasis Mikrokontroler dan Internet of Things (IoT),” JTEIN J. Tek. Elektro Indones., vol. 2, no. 2, pp. 210–216, 2021, doi: 10.24036/jtein.v2i2.169.

O. W. Nilasari, W. H. Susanto, and J. M. Maligan, “Pengaruh Suhu Dan Lama Pemasakan Terhadap Karakteristik Lempok Labu Kuning (Waluh),” J. Pangan dan Argoindustri, vol. 5, no. 3, pp. 15–26, 2017.

C. D. N. Sutrisno and W. H. Susanto, “Pengaruh Penambahan Jenis dan Kosentrasi Pasta (Santan dan Kacang) Terhadap Kualitas Gula Merah,” J. Pangan dan Agroindustri, vol. 2, no. 1, pp. 97–105, 2014.

N. Diniyah, S. B. Wijanarko, and H. Purnomo, “Teknologi Pengolahan Gula Coklat Cair Nira Silawan (Borassus Flabellifera L.),” J. Teknol. dan Ind. Pangan, vol. 23, no. 1, pp. 53–57, 2013.

I. N. K. P. Putra, “Upaya Memperbaiki Warna Gula Semut Dengan Pemberian Na-Metabisulfit,” J. Apl. Teknol. Pangan, vol. 5, no. 1, pp. 1–5, 2016, doi: 10.17728/jatp.v5i1.2.

N. Utami Dewi, L. Wrasiati, and D. Anom Yuarini, “Pengaruh Suhu Dan Lama Penyangraian Dengan Oven Drier Terhadap Karakteristik Teh Beras Merah Jatiluwih,” J. Rekayasa Dan Manaj. Agroindustri, vol. 4, no. 2, pp. 1–12, 2016.

R. Chaniago, “PENGARUH FORMULASI DAGING BUAH PISANG LOWE ( Musa acuminata NUGGET Effect of Formulation of Lowe Banana ( Musa acuminata L .) and Chicken Meat on Sensory Characteristics of Nugget Ramadhani Chaniago Pengaruh Formulasi Pisang Lowe dan Daging Ayam,” vol. 12, no. 1, pp. 16–20, 2017.

Muh Arsyad, “Pengaruh Lama Pengeringan terhadap Karakteristik Fisikokimia Pisang Sale,” Perbal J. Pertan. Berkelanjutan, vol. 10, no. 1, pp. 53–62, 2022, doi: 10.30605/perbal.v10i1.1540.

I. W. S. Yasa, “[ The Effect of the Concentration of Sodium Metabisulfite and Drying Method Toward Vitamin C and Organoleptic of Banana Slice ( Sale )],” vol. 2, no. 1, 2016.

N. Ruddin, “Kajian Sistem Pengolahan Pisang Sale dengan Menggunakan Gas Elpiji,” Int. J. Nat. Sci. Eng., vol. 2, no. 1, p. 28, 2018, doi: 10.23887/ijnse.v2i1.13910.

M. Marwati, Y. Yuliani, Y. Andriyani, and M. Mentari, “Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata),” J. Kim. Mulawarman, vol. 15, no. 1, p. 24, 2017, doi: 10.30872/jkm.v15i1.494.

K. Taiwo, O. Adeyemi, and 2009, “Influence of blanching on the drying and rehydration of banana slices,” African J. Food Sci., vol. 3, no. 10, pp. 307–315, 2009, [Online]. Available: https://www.researchgate.net/profile/Kehinde-Taiwo-4/publication/228652604_Influence_of_blanching_on_the_drying_and_rehydration_of_banana_slices/links/0912f50f8feb03f46c000000/Influence-of-blanching-on-the-drying-and-rehydration-of-banana-slices.pdf

M. Lisa, M. Lutfi, and B. Susilo, “Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Tepung Jamur Tiram Putih ( Plaerotus ostreatus ) Effect of Temperature Variation and Long Drying Of the Quality Flour White Oyster Mushroom ( Plaerotus ostreatus ),” vol. 3, no. 3, pp. 270–279, 2015.

Akhyar, Y. Away, Yunidar, A. Adria, and Fathurrahman, “Desain Data Logger Sinar Ultraviolet Berbasis Internet Of Thing (IoT),” KITEKTRO J. Online Tek. Elektro, vol. Vol.7, no. No.1, pp. 15–22, 2022.

J. Muhammad Jabbar and S. Nursafitri, “Tingkat Pengetahuan Petani Tentang Sinar Ultra Violet Terhadap Kesehatan Mata,” J. Sehat Masada, vol. 13, no. 1, pp. 32–39, 2019, doi: 10.38037/jsm.v13i1.75.

S. Ayu Sulistiyowati, Yushardi, “Potensi Keberagaman SPF ( Sun Protection Factor ) Sunscreen terhadap Perlindungan Paparan Sinar Ultraviolet Berdasarkan Iklim di Indonesia,” J. Bid. Ilmu Kesehat., vol. 12, no. 3, pp. 261–269, 2022.

Maiti and Bidinger, “Penggunaan sinar ultra violet untuk menekan penyakit busuk asam pada buah tomat pasca panen,” J. Chem. Inf. Model., vol. 53, no. 9, pp. 1689–1699, 1981.

U. Setyaning, E. Sulistyaningsih, and S. Trisnowati, “Pengaruh Lama Penyinaran UV-C Terhadap Mutu dan Umur Simpan Tomat (Lycopersicon esculentum Mill.),” Vegetalika, vol. 1, no. 1, pp. 148–159, 2012.