Skripsi

KARAKTERISTIK TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN PERBEDAAN JENIS DAN KONSENTRASI ANTI BROWNING AGENT

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Penilaian

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This study aimed to study the effect of the type and concentration of anti-browning agent on the physicochemical characteristics of taro beneng flour. This study used a factorial randomized block design which consisted of two treatment factors and was repeated three times. The first factor was the type of anti-browning agent (sodium metabisulfite and ascorbic acid), and the second factor was the concentration of anti�browning agents (500 ppm, 1000 ppm, 1500 ppm and 2000 ppm). Parameters observed were color, browning index, yield, moisture content, and ash content. This study showed that type of anti-browning agent had significant effect lightness, redness, yellowness, and ash content, while concentration of anti-browning agents had significant effect on moisture content. Interaction of type and concentration of anti-browning agents had significant effect on redness. P1K4 (sodium metabisulfite 2000 ppm) was the best treatment.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307004270	T91818	T918182023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T918182023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xi, 21 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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