Karakteristik Fisik dan Kimia Tepung Timun Suri (Cucumis sativus L.)

Rosidah, Umi (2008) Karakteristik Fisik dan Kimia Tepung Timun Suri (Cucumis sativus L.). In: Proseding Seminar Nasional dan Kongres PATPI 2008. PATPI Cabang Palembang, pp. 1311-1317. ISBN 978-979-95249-7-3

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Abstract

The objective of this research was to study the physical and chemical characteristics of timun suri flour. Material used was timun suri fruit with average two months of harvest time and weight average 0,8 hours. This processing of timun suri flour carried out through drying at 70?C during 18 hours. This research used exploration method and result showed in tabulation. The parameters observed were yield, color, water content, ash, fat, protein, carbohydrate and kalium. The result showed that yield of timun suri flour was 3,44%. The fresh timun suri had color of 7,5 Y 8/8; water content was 96,31% and protein 1,26%, fat 0,05%, carbohydrate 65,56%, ash 6,53% and kalium 40 mg. The timun suri flour had color of 10 YR 6/7, water content 14,67%, protein 11,97%, fat 1,27%, carbohydrate 65.56%, ash 6,53% and kalium 1000mg.

Item Type:	Book Section
Uncontrolled Keywords:	Timun suri, drying, timun suri flour
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	backup admin
Date Deposited:	13 Jan 2020 04:51
Last Modified:	17 Jan 2020 03:22
URI:	http://repository.unsri.ac.id/id/eprint/22605

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