Pengaruh Waktu dan Suhu Pemeraman Terhadap Mutu Cengkeh Kering Yang Dihasilkan

Samsoeri Tirtosastro, Nanan Nurdjanah

Abstract


Effect of fermentation time and temperature on the quality of dried clove.

A study on the effect of time and temperature on fermentation was conducted on clove bud processing. The fermentation temperature of 30, 40, 50, 60 and 700C were tested in combination with 24, 48, 72 and 96 haurs fermentation time. Factorially completely randomized design was used with three replications. The instrument used for fermentation process was an automatic temperature control oven.

The result showed that time and temperature of fermentation and their interaction had an significant effect on the oil and eugenol content, refrective index and colour of dried clove. The longer the fermentation time and the higher the fermentation temperature the lower are the oil content, eugenol content, refractive index and the darker is the colour of the clove tended. Only the temperature gave a significant effect on the weight of 100 buds, where treatment at 700C the buds weight.

The combination treatment of 400C temperature and 24 hours fermentation time produced of high oil content (19,70%), relatively high eugenol content (> 80 percen), while the refractive index number (1,5273) was very much the same to that which was dried without fermentation (1,5267). The colour of the clove (4,7 scale) was relatively darker than the ones produced with other treatment, and it was still lighter than the one that was dried without fermentation (6,3 scale).

Keywords


Cengkeh; Pasca panen; Mutu cengkeh kering

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References


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DOI: http://dx.doi.org/10.21082/bullittro.v2n2.1987.1-8

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