PENGARUH SUHU PEMANASAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KALE (Brassica oleracea var. sabellica)

MARPAUNG, NAOMI LUMONGGA and Yuliati, Kiki (2022) PENGARUH SUHU PEMANASAN TERHADAP KARAKTERISTIK FISIK DAN KIMIA KALE (Brassica oleracea var. sabellica). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the difference of heating temperature on physical and chemical characteristics of kale. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repeated 3 times. The first factor was the heating temperature (A1 = 100ºC, and A2 = 70ºC) and the second factor was the heating time (B1 = 1 minute, B2 = 2 minutes, B3 = 1 minute, repeated after 3 hours later, and B4 = 2 minutes, repeated after 3 hours later). Observed parameters were physical characteristic (color), chemical characteristics (moisture content, ash content, antioxidants and vitamin C). The results showed that the heating temperature had a significant effect on the chemical characteristics of ash content, antioxidants, and vitamin C. While the heating time had a significant effect on color [redness (a*)], moisture content, ash content, antioxidants, and vitamin C. Interaction of heating temperature and heating time had a significant effect on physical characteristics [color (redness (a*) and yellowness (b*)], moisture content, ash content, and antioxidants. Keywords: kale, boiling, heating temperature

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kale, perebusan, suhu pemanasan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ms. Naomi Lumongga Marpaung
Date Deposited:	11 Mar 2022 07:22
Last Modified:	11 Mar 2022 07:22
URI:	http://repository.unsri.ac.id/id/eprint/66095

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