Skripsi

PENGARUH LAMA PERENDAMAN DAN KONSENTRASI SARI BUAH BELIMBING WULUH (Averrhoa bilimbi L.) TERHADAP KARAKTERISTIK TEPUNG UMBI TALAS KIMPUL (Xanthoxoma sagittifolium)

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This study aims to determine the effect of soaking time and concentration of starfruit juice on characteristics of kimpul taro flour. This study used a completely randomized factorial design (RALF) with 2 treatment factors, namely soaking time (A1 = 10 minutes, A2 = 20 minutes, and A3 = 30 minutes) and starfruit juice concentration (B1 = 0%, B2 = 3%, B3 = 5%, and B4 = 7%). Each treatment was repeated 3 times. The parameters observed included amount of calcium oxalate, the percentage of calcium oxalate reduction, and degree of whiteness. The results showed that the soaking time, concentration of starfruit juice and their interaction had a significantly affected the amount of calcium oxalate, the percentage of calcium oxalate reduction, and degree of whiteness. Treatment A2B3 (20 minutes soaking time and 5% starfruit juice concentration) was the best treatment with the amount of calcium oxalate of 95.04 mg/100 g, the percentage reduction of calcium oxalate of 49.03%, and the degree of whiteness of 78.38%.

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Detail Information

Series Title

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Call Number

T1837392025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

vii, 23 hlm.; ilus,; tab, 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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