Image of PENGARUH LAMA PERENDAMAN DALAM LARUTAN NATRIUM METABISULFIT TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG UBI JALAR KUNING (Ipomoea batatas L.)

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PENGARUH LAMA PERENDAMAN DALAM LARUTAN NATRIUM METABISULFIT TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG UBI JALAR KUNING (Ipomoea batatas L.)

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The effect of soaking in sodium metabisulphite solution on yellow sweet potato flour characteristics was studied in this research. One factor was investigated, namely soaking time in sodium metabisulphite (control, 30, 45, 60, 75 and 90 min.). The observed parameters were physical (color and browning index) and chemical (water content, ash content dan total caterotenoid) characteristics. The result showed that soaking in sodium metabisulphite solution had significant effects on color (yellowness), browning index, water content and total carotene. The best treatment was yellow sweet potato soaked in sodium metabisulphite solution for 30 min.

Availability
Inventory Code Barcode Call Number Location Status
2207001275T70915T709152022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T709152022
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay.,
Collation
vii, 35 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
630.207
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Pengolahan dan analisa data di bidang pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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