PENGARUH METODE PENGERINGAN TERHADAP LAJU PENGERINGAN DAN MUTU PRODUK KWETIAU KERING BERBAHAN DASAR UMBI KIMPUL (Xanthosoma sagittifolium Schott)

FRANSINTIANI, JESIKA (2009) PENGARUH METODE PENGERINGAN TERHADAP LAJU PENGERINGAN DAN MUTU PRODUK KWETIAU KERING BERBAHAN DASAR UMBI KIMPUL (Xanthosoma sagittifolium Schott). Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Kimpul (Xanthosoma sagittifolium Schott) can be used as food with carbohydrate source and can be stored as a flour. Kwetiau is a noodle that have thin and wide appearance. The making of dry kwetiau kimpul from raw kimpul can increase raw kimpul’s value. Open Air Sun Drying has a lot of weaknesses. One of them is takes a long time to drying the product. Based on the weaknesses of Open Air Sun Drying, it is necessary to do a research using the other sun drying methods. In this research the drying process was done until the water content of product achieves ± 7 %. Twice drying process has been done, first produces kimpul flour from raw kimpul, whereas the second produces dry kwetiau kimpul. The aim of this research are observing the effect of some drying methods : Solar Tunnel Drying, Mini Solar Tunnel Drying, Tent Drying dan Open Air Sun Drying to control toward time and drying rate, also observing the product quality such as Tensile Strength, chewiness, rehidration capacity and rehidration rate, water content, ash content, amylose, calsium, oxalate, color analysis using chromameter and sensory characteristic. The results show that the best drying rate for the first drying is Mini Solar Tunnel Drying and for the second drying is Solar Tunnel Drying and Mini Solar Tunnel Drying. The best amylose is found in the sample that is dried using Solar Tunnel Drying. On the other hand, there is no drying method which is tend to gives the highest calsium. The best ash content, oxalate content, rehidration capacity and rehidration rate and color analysis using chromameter are found in the sample that is dried by using Solar Tunnel Drying and Mini Solar Tunnel Drying. The highest tensile strength is found in the sample wet kwetiau kimpul ready to consume that is dried by using STD dan Mini STD. The highest chewiness value is found in the sample that is dried by using Solar Tunnel Drying, followed by Mini Solar Tunnel Drying, Tent Drying, and then the last is Open Air Sun Drying. The sensory analysis shows that the most favorite wet kwetiau kimpul ready to consume from most sensory parameters is the wet kwetiau kimpul that is dried by using Solar Tunnel Drying.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering
> 660 Chemical engineering > Food Technology
> 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 20:23
Last Modified: 09 Sep 2015 20:23
URI: http://repository.unika.ac.id/id/eprint/2412

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