Pengaruh Cara Curing Konvensional yang Dimodifikasi dengan Pemberian Kecepatan Aliran Udara yang Berbeda Terhadap Karakteristik Umbi Bawang Merah  

Oleh:

Hervelly

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 7 no. 4 (Dec. 2005), page 233-254.
Topik: Bawang merah; Curing

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.4 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The aim of this experiment was to known the effect of modified conventional curing,treated with air velocities on characteristics of shallot cultivar BIMA.Randomized Block Design was used with six times replications and followed Duncan test.Treatment was assigned with four levels of air velocities,i.e.A (3.4 m.second), B (2.3 m.second), C (1.7 m.second) and D (control).The result of experiment showed that curing of shallot with 3.4 m.second of air velocities for four days gave moisture content of outer skin layers 11.24%,of inner skin layers 78.14%,weight loss 7.43%.Higher total soluble solid 17,07% and hardness 2.94 mm. 10 detik.50 g,respectively.However,no significantly difference between treatments on volatile reducing substances.Colour characteristics of outer layers skin shallot showed by L and - b values were no significantly difference between air velocities treatments but different with control,whereas + a value no different for all treatments.Shallot was cured with 3.4 m. second of air velocities gave yield 88.09% lowest than others treatments.In descriptively manner,after curing outer layers skin shallot have violet colour but shallot was treated with air velocities indicate that outer skin layer slightly brightness than control.

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