Skripsi

KARAKTERISTIK TEPUNG REBUNG SELAMA PENYIMPANAN DENGAN KEMASAN DAN KELEMBABAN RELATIF YANG BERBEDA

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Penilaian

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The objective of this research was to study the change of bamboo shoot powder quality during storage using different packaging and humidity. This research was conducted at Chemical Laboratory of Agricultural Product, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University from February to June 2008. The experiment was arranged in a Factorial Completely Randomized Design with three treatments, namely packaging (A), relative humidity (B) and storage times (C). The experiment was replicated three times. Observed parameters were moisture content, ashes content, solubility, specific volume and browning index. The results showed that different packaging had significant effects on ash content, browning index, solubility and specific volume. Different relative humidity had significant effects on moisture content, ashes content, browning index, and specific volume. Storage time had significant effects on moisture content, solubility, specific volume and browning index. Bamboo shoot powder which was store with polypropylene plastic with low relative humidity (32%) was the best treatment having the moisture content of 7.77%, ashes content of 5.73%, solubility of 1.11 minutes, volume specific of 2.73 ml/g and browning index of 0.60 respectively.

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Detail Information

Series Title

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Call Number

T893022008

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2008

Collation

xxi, 100 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.307

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Teknologi Hasil Pertanian
Pengemasan Tepung Rebung

Specific Detail Info

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Statement of Responsibility

HALIM

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