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PENGARUH METODE BLANCHING PADA PENGERINGAN DAUN JERUK PURUT (CITRUS HYSTRIX) TERHADAP KARAKTERISTIK FISIK DAN KIMIA YANG DIHASILKAN

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Penilaian

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This study aimed to determine the effect of blanching method and blanching time on physical and chemical characteristics of dried kaffir lime leaves. The study was carried out at Agriculture Product Chemistry Laboratory, Agriculture Technology Department, Faculty of Agriculture, Sriwijaya University, South Sumatera, on June 2020. A Factorial Complete Randomized Design (RALF) was used. Two treatment factors were investigated, namely blanching method (water blanching and steam blanching) and blanching (1, 2, and 3 minutes). Further test was continued with Honestly Significant Different Test. Observed parameters were physical (color and brown index) and chemical (water content and total phenolic content) characteristics. The result showed that blanching method had no significant effect on all parameters, whereas blanching time had significant effect on water content. Moreover, interaction of the two factors significantly affected lightness of dried kaffir lime leaves.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001026	T39377	T393772020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T393772020

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2020

Collation

xv, 52 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.407

Content Type

Text

Media Type

unmediated

Carrier Type

other (unmediated)

Edition

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Subject(s)

Jurusan Teknologi Hasil Pertanian
Pengeringan Daun Jeruk Purut - Metode Blanching

Specific Detail Info

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Statement of Responsibility

AA

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