PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI LOTUS (Nelumbo nucifera)

LADIA, INDA DIKA and Widiastuti, Indah and Rinto, Rinto (2021) PENGARUH SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA TEPUNG UMBI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was determined the effect of drying temperature on the physical and chemical characteristics of lotus rhizome flour (Nelumbo nucifera). This research was conducted experimentally using a Randomized Block Design (RBD) method. This study used three treatments of drying temperatures 60 ºC (A1), 70 ºC (A2), and 80 ºC (A3) with data collection repeated three times. The parameters were yield, fineness, moisture, ash, starch, crude fiber, and reducing sugar content. Based on the results, it is known that the drying temperature has a significant effected on yield, moisture, starch, crude fiber, and reducing sugar content of lotus flour, except fineness and ash content. The best treatment was analyzed on 60 ºC (A1), which resulted 19.27% and 12.34% in a yield, 39.95% fineness, 10.72% moisture, 0.27% ash, 12.01% starch, crude fiber 3.59%, and 1.48% reducing sugar content. From the Duo-Trio, study have conclude that lotus rhizome flour has different characteristics in terms of this color, texture, flavor, and appearance compared to cassava flour. Keyword : drying temperature, flour, Nelumbo nucifera, physicochemical

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	suhu pengeringan, tepung, Nelumbo nucifera, fisikokimia
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Inda Dika Ladia
Date Deposited:	27 Sep 2021 04:19
Last Modified:	27 Sep 2021 04:19
URI:	http://repository.unsri.ac.id/id/eprint/54999

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