KARAKTERISTIK TEPUNG KECAMBAH KACANG HIJAU DALAM KEMASAN POLIPROPILEN DAN ALUMINIUM FOIL SELAMA PENYIMPANAN

SARI, GUSTEN and Priyanto, Gatot and Hamzah, Basuni (2008) KARAKTERISTIK TEPUNG KECAMBAH KACANG HIJAU DALAM KEMASAN POLIPROPILEN DAN ALUMINIUM FOIL SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah mengetahui karakteristik tepung kecambah kacang hijau sebelum dan selama penyimpanan dengan jenis kemasan yang berbeda. Penelitian ini dilaksanakan pada bulan Februari 2008 sampai dengan Juni 2008 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) Faktorial dengan 2 perlakuan berupa jenis kemasan (A), lama penyimpanan (B). Percobaan diulang sebanyak tiga kali. Parameter yang diamati meliputi kadar air, kadar abu, volume spesifik, kelarutan, indeks kecoklatan, sudut repos, dan uji mutu hedonik. Hasil penelitian menunjukkan bahwa kadar air, kadar abu, volume spesifik, kelarutan, indeks kecoklatan, sudut repos, dan uji mutu hedonik berpengaruh nyata terhadap semua perlakuan. Tepung kecambah kacang hijau dengan kemasan Aluminium foil yang disimpan selama 30 hari merupakan perlakuan terbaik selama penyimpanan 30 hari, dengan kadar air 3,75%, kadar abu 3,71%, volume spesifik 1,66 ml/g, kelarutan 1,28 menit, indeks browning 0,47, sudut repos 38,42 dengan perbedaan yang nyata terhadap aroma pada mutu hedonik.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Kecambah Kacang Hijau, Aluminium foil
Subjects: S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 18 Aug 2022 04:00
Last Modified: 18 Aug 2022 04:00
URI: http://repository.unsri.ac.id/id/eprint/77383

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