PENGARUH PENGERINGAN TERHADAP TEPUNG REMPAH

YUDHIA, YUDHIA and Priyanto, Gatot and Hamzah, Basuni (2009) PENGARUH PENGERINGAN TERHADAP TEPUNG REMPAH. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to observe the effect of temperature and drying time on powder characteristic of turmeric, black pepper and nutmeg flour The experiment was conducted at Chemical Laboratory of Agricultural Product of Agricultural Technology Department, Agricultural Faculty, Sriwijaya University from May 2009 to November 2009. The experiment was done on factorial completely randomized design with three treatment factors. The treatment was consisted of spices powder type (turmeric, black pepper and nutmeg flours), drying temperatures (55 °C and 65 °C), drying time (0, 24, 48 and 72 hours). Experiments was replicated three times. Quality powder parameters was measured as moisture content, specific volume, repose angle, antioxidant activity and water vapour adsorption. The result showed that temperature and drying time had significant effect moisture content, specific volume, repose angle, antioxidant activity and water characteristic. vapour adsorption. The best treatment was shown by the spice powder with drying process of 55 °C temperature and 24 hours drying times. The powder was characterized by moisture content 6.31%, specific volume 2.41 mL/g, repose angle 34,26°, antioxidant activity 91.15% and rate of drying 0,055% per hour.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengeringan, Tepung Rempah
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	18 Aug 2022 03:53
Last Modified:	18 Aug 2022 03:53
URI:	http://repository.unsri.ac.id/id/eprint/77375

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