PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING

FELIZA, MEGA and Sugito, Sugito and Priyanto, Gatot (2018) PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP CUKO PEMPEK INSTAN DENGAN METODE FOAM MAT DRYING. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of research was to analyze the effect of temperature and time on physical, chemical, and organoleptic characteristics of instant cuko pempek.. The research was conducted at the Agricultural Product Processing Chemistry Laboratory, Departement of Agricultural Faculty, Sriwijaya University. The research used a factorial completely rancomized design with two factos, namely temperature (50oC, 60oC, 70oC) and treatments drying time (5 hours, 6 hours, 7 hours, and 8 hours) and were done in triplicates. Observed parameters were physical characteristic (color (lightness, chroma, hue)), chemical characteristic (moisture content, ash content, pH value), and organoleptic test (color and aroma). The results showed that the addition temperature of drying and time of drying significantly affected the ash content, moisture content, pH and color. The best treatments was combination 60oC temperature drying with 8 hours dryingtime with hedonic skor on color 3,24 and aroma 3,20. The overall characteristics of the best traetment were lightness 75,00%, chroma 27,10%, hue 67,30%, water content 3,345%, ash content 3,42%, pH 5,40.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cuko pempek instant, temperature of drying, times of drying, foam mat drying
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S21-400.5 Documents and other collections
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	29 Oct 2019 03:36
Last Modified:	29 Oct 2019 03:36
URI:	http://repository.unsri.ac.id/id/eprint/13612

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