Pengaruh Ketebalan Irisan dan Suhu Pengeringan Terhadap Karakteristik Lobak Kering (Raphanus Sativus)  

Oleh:

Gozali, H. Thomas

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 7 no. 1 (Mar. 2005), page 17-34.
Topik: suhu pengeringan; pengeringan; ketebalan irisan lobak kering

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 determine the influence of slice thickness and drying temperature on characteristic of dried radish. Radish (raphanus sativus) from daikoncultivar obtained from cisarua, lembang were used in this experiment. Split plot design with two factors and three replications were used as statistical analysis. The main plot were the slice thickness (2 mm (k1) , 3 mm (k2) and 4 mm (k3). The subplot were dying temperature (40 celcius degree (t1), 50 celcius degree (t2) and 60 celcius degree (t3). The result of the experiment show that the slice thickness (3 mm) combined with the drying temperature at 610 celcius degree (k2t3) was the best treatment for dried radish. The result of organoleptic obtained in term of colour 3,67 texture 3,80 and appearance 3,60 whereas for chemical analysis obtained moisture content 4,92% doluble solid content 45,71% asorbic acid 18,28%, rendemen value 3,46% and high dehydration rate 588,83%.

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