Pengaruh Perbandingan Sukrosa Dan Glukosa Dengan onsentrasi Gelatin Terhadap Pembuatan Modifikasi Soft Candy Soyghurt Rasa Mangga Kweni (Mangifera odorata Griff)  

Oleh:

Sofyan, H.M. Iyan

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 8 no. 3 (Sep. 2006), page 173-198.
Topik: Konsentrasi; Perendaman; Ca(COH)2; Stick Ubi Kayu

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.5 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The purpose of this research were to study the effect of the concentration and soaking time of cassava in Ca(OH)2. The benefit of this research was to add a various type of food and to improve economic value. The design of experiment that used was a factorial design (3x3) in randomized group design with three times replication. Variable that used were concentration Ca(OH)2, (0,05%, 0,1%, and 0,15%) and soaking times (20 minutes; 30 minutes; and 40 minutes). The analysis parameters of this research of this research were moisture content, ash content, starch content, fat content, and organoleptic test including taste, flavour, crispness, and colour. The method were cleaning, slicing, soaking, blanching, drying, and flying. The result of this research based on scoring test to cassava stick showed that cassava stick with code a2d2 was an interaction of 0,1% Ca(OH)2 and 30 minutes soaking time, was the bestproduct water content 2,13%, ash content 1,19% starch content 33,38% and lipid content 3.69%

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