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

Text

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

Nugroho, A.K Panji - Personal Name;

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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.


Availability
Inventory Code Barcode Call Number Location Status
2007001026T39377T393772020Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
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
-
Classification
641.407
Content Type
Text
Media Type
unmediated
Carrier Type
other (unmediated)
Edition
-
Subject(s)
Jurusan Teknologi Hasil Pertanian
Pengeringan Daun Jeruk Purut - Metode Blanching
Specific Detail Info
-
Statement of Responsibility
AA
Other version/related

No other version available

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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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