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PENGARUH SUHU PEMANASAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KALE ( Brassica oleracea var. sabellica)

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Penilaian

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This research aimed to determine the difference of heating temperature on physical and chemical characteristics of kale. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repeated 3 times. The first factor was the heating temperature (A1 = 100ºC, and A2 = 70ºC) and the second factor was the heating time (B1 = 1 minute, B2 = 2 minutes, B3 = 1 minute, repeated after 3 hours later, and B4 = 2 minutes, repeated after 3 hours later). Observed parameters were physical characteristic (color), chemical characteristics (moisture content, ash content, antioxidants and vitamin C). The results showed that the heating temperature had a significant effect on the chemical characteristics of ash content, antioxidants, and vitamin C. While the heating time had a significant effect on color [redness (a*)], moisture content, ash content, antioxidants, and vitamin C. Interaction of heating temperature and heating time had a significant effect on physical characteristics [color (redness (a*) and yellowness (b*)], moisture content, ash content, and antioxidants. Keywords: kale, boiling, heating temperature

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000520	T66095	T660952022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T660952022

Publisher

Inderalaya : Prodi Teknologi Hasil Peritanian, Jurusan Pertanian, Fakultas Pertanian., 2022

Collation

xv, 73 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.307

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)

Prodi Teknologi Hasil Peritanian
Mesin Perlengkapan pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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