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PENGARUH PENGERINGAN TERHADAP TEPUNG REMPAH

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The objective of this research was to observe the effect of temperature and drying time on powder characteristic of turmeric, black pepper and nutmeg flour The experiment was conducted at Chemical Laboratory of Agricultural Product of Agricultural Technology Department, Agricultural Faculty, Sriwijaya University from May 2009 to November 2009. The experiment was done on factorial completely randomized design with three treatment factors. The treatment was consisted of spices powder type (turmeric, black pepper and nutmeg flours), drying temperatures (55 °C and 65 °C), drying time (0, 24, 48 and 72 hours). Experiments was replicated three times. Quality powder parameters was measured as moisture content, specific volume, repose angle, antioxidant activity and water vapour adsorption. The result showed that temperature and drying time had significant effect moisture content, specific volume, repose angle, antioxidant activity and water characteristic. vapour adsorption. The best treatment was shown by the spice powder with drying process of 55 °C temperature and 24 hours drying times. The powder was characterized by moisture content 6.31%, specific volume 2.41 mL/g, repose angle 34,26°, antioxidant activity 91.15% and rate of drying 0,055% per hour.

Availability
Inventory Code Barcode Call Number Location Status
1007000478T77375T773752009Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T773752009
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xvii, 85 hlm.: Ilus., tab.; 28 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.028 407
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
Teknologi Hasil Pertanian
Pengeringan--Tepung Rempah
Specific Detail Info
-
Statement of Responsibility
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No other version available

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