KARAKTERISTIK TEPUNG TIMUN SURI (Cucumis sativus L)

PRASETYO, NOVANDI and Rosidah, Umi and Lidiasari, Eka (2008) KARAKTERISTIK TEPUNG TIMUN SURI (Cucumis sativus L). Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05013107026.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (21MB) | Request a copy
Preview	Text RAMA_41231_05013107026_0020116003_0002097509_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (6MB) | Preview
	Text RAMA_41231_05013107026_0020116003_0002097509_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_41231_05013107026_0020116003_0002097509_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05013107026_0020116003_0002097509_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (4MB) | Request a copy
	Text RAMA_41231_05013107026_0020116003_0002097509_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (313kB) | Request a copy
	Text RAMA_41231_05013107026_0020116003_0002097509_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (768kB) | Request a copy
	Text RAMA_41231_05013107026_0020116003_0002097509_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik tepung timun suri. Bahan yang digunakan adalah buah timun suri matang dengan umur panen rata-rata 2 bulan dan berat rata-rata perbuah 0,8 kg. Proses pembuatan tepung timun suri ini adalah dengan cara pengeringan menggunakan oven dengan suhu 70°C selama 18 jam. Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya pada bulan Maret sampai dengan Mei 2008. Penelitian ini menggunakan metode eksplorasi yang hasilnya disajikan dalam bentuk tabulasi. Parameter yang diamati meliputi rendemen, warna, kadar air, kadar lemak, kadar protein, kadar karbohidrat dan kadar kalium Hasil penelitian menunjukkan bahwa rendemen tepung timun suri diperoleh hasil sebesar 3,44%, analisa warna pada buah timun suri, diperoleh hasil sebesar 7,5 Y 8/8, kadar air sebesar 96,31%, kadar protein sebesar 1,26%, kadar lemak sebesar 0,05%, kadar karbohidrat sebesar 2,09%, kadar abu sebesar 0,29%, dan kadar kalium sebesar 0,04%. Analisa warna pada tepung timun suri sebesar 10 YR 6/7, kadar air sebesar 14,67%, kadar protein sebesar 11,97%, kadar lemak sebesar 1,27%, kadar karbohidrat sebesar 65,56%, kadar abu sebesar 6,53% dan kadar kalium sebesar 1%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	karakteristik tepung timun suri
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	28 Mar 2022 02:16
Last Modified:	28 Mar 2022 02:16
URI:	http://repository.unsri.ac.id/id/eprint/66838

Actions (login required)

View Item