PENGARUH PENGERINGAN BUMBU DAN GULA AREN PADA PEMBUATAN CUKO PEMPEK SERBUK

OKTOVIANI, TAMILA and Sugito, Sugito and Merynda, Syafutri (2021) PENGARUH PENGERINGAN BUMBU DAN GULA AREN PADA PEMBUATAN CUKO PEMPEK SERBUK. Undergraduate thesis, Sriwijaya University.

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Abstract

This study amied to determine the effect of dryring seasoning and palm sugar on cuko pempek powder processing. This research was conducted at the Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatera. This research was conducted on October 2020 untill January 2021. This study used Factorial Completely Randomized Design with two treatment factors, namely (A) the seasoning consisted of 2 treatment levels and (B) drying time consisted of 3 treatment levels. The treatment was repeated three times. The second stage consisted of the best treatment taken from the first stage of treatment, then the best sample would be carried out a proximate analysis consisted of water, ash, protein, fat and carbohydrate content. The results showed that the drying time of the seasoning and palm sugar significantly affected the lightness and chroma, while the chemical characteristics (moisture content, ash content, and pH) of the use of heat energy in a long time could decrease the compounds in the sample. The best treatment obtained based on the analysis of water content was A1B3 and A2B3 with water content was 3.05 % and 2.38%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Gula Aren, Cuko
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	TAMILA OKTOVIANI
Date Deposited:	30 Nov 2021 06:20
Last Modified:	30 Nov 2021 06:20
URI:	http://repository.unsri.ac.id/id/eprint/58231

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