PENGARUH METODE PENGERINGAN BERSUMBER ENERGI MATAHARI TERHADAP LAJU PENGERINGAN SERTA KARAKTERISTIK FISIKOKIMIAWI DAN SENSORIS MIE SINGKONG INSTAN DENGAN SUBSTITUSI DAUN SINGKONG

ERIDANTY, FELISITA INANADA (2009) PENGARUH METODE PENGERINGAN BERSUMBER ENERGI MATAHARI TERHADAP LAJU PENGERINGAN SERTA KARAKTERISTIK FISIKOKIMIAWI DAN SENSORIS MIE SINGKONG INSTAN DENGAN SUBSTITUSI DAUN SINGKONG. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Cassava noodle is one of example of food diversification. In this research, substitution cassava’s leaf to the amount of 15% of the total cassava used, aimed to increase the nutrition content of cassava noodle. Instant cassava noodle can be made through drying process. Generally drying method is open air sun drying, but this method has some weaknesses. Drying with several methods using solar energy (solar drying), like tent drying, solar tunnel drying, and mini solar tunnel drying are believed can overcome the problems. The purpose of this research was to observe the effect of solar drying methods on drying rate, physicochemical and sensory characteristics of instant cassava noodle with cassava’s leaf substitution. The measurements included time- and rate of drying test, physical tests (tensile strength and color test), chemical tests (water content, protein content, crude fiber content, vitamin A content), and sensory evaluation. The results showed that solar drying methods gave faster and higher time- and rate of drying than open air sun drying method, so it could retain colour and nutrition content. To reach water content at 7%, solar tunnel drying method needed 3 hours. It was the fastest time among the others. Instant cassava noodle with cassava’s leaf substitution dried with solar tunnel drying had the highest tensile strength (1,70 ± 0,19 kgf/cm2), lightness value (51,06 ± 0,60), yellowness value (5,16 ± 0,42), protein content (7,31 ± 0,61%), crude fiber content (4,18 ± 0,27%), and vitamin A content (2321,88 ± 39,32 IU). Several methods were used in this research giving significantly effect on the colour, protein content, and vitamin A content of instant cassava noodle with cassava’s leaf substitution, but there were no effects on tensile strength and crude fiber content. The consumer amusement on colour and texture cassava noodle with cassava’s leaf substitution wasn’t affected by drying methods that were used

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering
> 660 Chemical engineering > Food Technology > Drying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 09 Sep 2015 20:26
Last Modified: 09 Sep 2015 20:26
URI: http://repository.unika.ac.id/id/eprint/2402

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