KARAKTERISTIK BUBUK PISANG AMBON (Musa paradisiaca var. sapientum) DENGAN METODE FOAM MAT DRYING

YUSTIWI, RARA SEPTI and Pratama, Filli and Widowati, Tri Wardani (2014) KARAKTERISTIK BUBUK PISANG AMBON (Musa paradisiaca var. sapientum) DENGAN METODE FOAM MAT DRYING. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41231_05101003002.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (33MB) | Request a copy
Preview	Text RAMA_41231_05101003002_0030066602_0010056302_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (10MB) | Preview
	Text RAMA_41231_05101003002_0030066602_0010056302_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05101003002_0030066602_0010056302_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05101003002_0030066602_0010056302_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7MB) | Request a copy
	Text RAMA_41231_05101003002_0030066602_0010056302_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (414kB) | Request a copy
	Text RAMA_41231_05101003002_0030066602_0010056302_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41231_05101003002_0030066602_0010056302_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7MB) | Request a copy

Abstract

Tujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi maltodekstrin dan lama pengeringan terhadap karakteristik bubuk pisang Ambon (Musa paradisiaca var. sapientum). Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Universitas Sriwijaya, Indralaya pada bulan Maret 2014 sampai dengan September 2014. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua perlakuan dan masing-masing perlakuan diulang sebanyak tiga kali. Faktor pertama yaitu konsentrasi maltodekstrin (5% dan 7%) dan faktor ke dua yaitu lama waktu pengeringan (6 jam, 7 jam, dan 8 jam). Parameter yang diukur adalah kadar air, kadar abu, total padatan terlarut, pH, kadar serat kasar, daya serap air, dan warna (lightness, redness, dan yellowness). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi maltodekstrin berpengaruh nyata terhadap nilai kadar air, kadar abu, total padatan terlarut, pH, daya serap air, dan warna (ilightness, redness, dan yellowness). Perlakuan lama waktu pengeringan berpengaruh nyata terhadap nilai kadar air, kadar abu, total padatan terlarut, pH, dan daya serap air. Interaksi konsentrasi maltodekstrin dan lama waktu pengeringan berpengaruh nyata terhadap daya serap air. Perlakuan terbaik pengolahan bubuk pisang Ambon dengan metode foam mat drying adalah dengan penambahan konsentrasi maltodekstrin 7% dan lama waktu pengeringan 7 jam. Bubuk pisang Ambon terbaik yang dihasilkan memiliki karakteristik: kadar air 4,17%, kadar abu 1,72%, pH 5,14, total padatan terlarut 7,43 %Brix, daya serap air 370,23%, total perbedaan warna 9,40, lightness (L*) 74,63%, redness (a*) 7,57 dan yellowness (b*) 14,50.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bubuk pisang Ambon
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 Jun 2022 01:25
Last Modified:	28 Jun 2022 01:25
URI:	http://repository.unsri.ac.id/id/eprint/72710

Actions (login required)

View Item