Skripsi

PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI LOTUS (Nelumbo nucifera)

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Penilaian

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The purpose of this study was determined the effect of drying temperature on the physical and chemical characteristics of lotus rhizome flour (Nelumbo nucifera). This research was conducted experimentally using a Randomized Block Design (RBD) method. This study used three treatments of drying temperatures 60 ºC (A1), 70 ºC (A2), and 80 ºC (A3) with data collection repeated three times. The parameters were yield, fineness, moisture, ash, starch, crude fiber, and reducing sugar content. Based on the results, it is known that the drying temperature has a significant effected on yield, moisture, starch, crude fiber, and reducing sugar content of lotus flour, except fineness and ash content. The best treatment was analyzed on 60 ºC (A1), which resulted 19.27% and 12.34% in a yield, 39.95% fineness, 10.72% moisture, 0.27% ash, 12.01% starch, crude fiber 3.59%, and 1.48% reducing sugar content. From the Duo-Trio, study have conclude that lotus rhizome flour has different characteristics in terms of this color, texture, flavor, and appearance compared to cassava flour. Keyword : drying temperature, flour, Nelumbo nucifera, physicochemical

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001977	T54999	T549992021	Central Library (References)	Available

Detail Information

Series Title

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Call Number

T549992021

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2021

Collation

xvi, 45 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fisikokimia
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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