PENGARUH KONSENTRASI PATI, SUHU, DAN WAKTU PEMANASAN TERHADAP KARAKTERISTIK PASTA DAGING BUAH KERANJI (Dialium indum L)

WULANDARI, FITRI and Priyanto, Gatot and Hermanto, Hermanto (2020) PENGARUH KONSENTRASI PATI, SUHU, DAN WAKTU PEMANASAN TERHADAP KARAKTERISTIK PASTA DAGING BUAH KERANJI (Dialium indum L). Undergraduate thesis, Sriwijaya University.

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Abstract

This objective research was to determine the effect of starch concentration, temperature, and heating time on the process of making keranji fruit paste (Dialium indum. L). This research used Factorial Group Randomized Design (RAKF) with three treatment factors, namely factor A (starch concentration) consisting of two levels of treatment, factor B (heating temperature) consisting of three levels of treatment and factor C (heating time). The parameters observed in this study include physical analysis (color, texture, specific gravity, and brownish index), chemical characteristics (water content, analysis of vitamin C, total acid, and antioxidant activity). The results showed that starch concentration significantly affected color, brownish index and total acid, heating temperature significantly affected the texture of keranji paste while heating time significantly affected color, texture and moisture content. The interaction of starch concentration and heating time showed a significant effect on color while the interaction of starch concentration and heating temperature significantly affected water content.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	pasta keranji, pati, suhu dan waktu
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:	Users 8212 not found.
Date Deposited:	25 Sep 2020 04:34
Last Modified:	25 Sep 2020 04:34
URI:	http://repository.unsri.ac.id/id/eprint/35656

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