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PENGARUH SUHU DAN WAKTU PEMASAKAN TERHADAP KOMPOSISI PROKSIMAT PEMBUATAN SUSU DARI BIJI LOTUS (Nelumbo nucifera)

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This study aimed to determine the effect of temperature and cooking time on the on the proximate processing of lotus milk from Nelumbo nucifera seeds, and the best treatment for this milk product. The research method has used a factorial randomized block design with 2 treatment factors. There were the cooking temperature (80℃, 90℃, 100℃) and cooking time (10 min, 30 min, 50 min) with 2 replications. The parameters included viscosity, proximate, and organoleptic analysis. The results showed that the ash content of the lotus seed milk has increased in 100℃. Otherwise, the protein of lotus milk was up to in 90℃, then down to in 100℃. The fat content of lotus milk has decreased for all cooking temperatures. The best treatment in sensory analysis was the lotus milk which have been made in 80℃ with 10 min cooking times, it was thicker and whiter than others.

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Detail Information

Series Title

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Call Number

T508022021

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2021

Collation

xvi, 22 hlm,: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pembuatan makanan dari biji-bijian
Jurusan Perikanan
Biji lotus

Specific Detail Info

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Statement of Responsibility

MURZ

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