Dianita Puspa Sari, 1014071030 (2015) PENGARUH SUHU DAN LAMA PENYANGRAIAN TERHADAP KARAKTERISTIK TEPUNG TULANG. Fakultas Pertanian, Universitas Lampung.
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Abstract
ABSTRAK Bahasa Indonesia Penyangraian merupakan suatu cara pengeringan yang menggunakan suhu tinggi. Suhu tinggi mampu mengubah komponen kimia dan struktur fisik suatu bahan. Penyangraian tulang bertujuan untuk merapuhkan tulang supaya mudah ditepungkan. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung tulang yang dihasilkan dari proses penyangraian. Penelitian dirancang meggunakan Rancang Acak Lengkap Faktorial yang terdiri dari dua faktor perlakuan dengan masing-masing tiga taraf. Faktor pertama adalah suhu yang terdiri dari 160, 180 dan 200 °C dan faktor kedua adalah waktu 90, 120 dan 150 menit yang semuanya saling dikombinasikan sehingga didapat sembilan kombinasi perlakuan dan diulang tiga kali sehingga didapat 27 unit percobaan. Parameter yang diamati adalah kadar air, rendemen, derajat kehalusan warna dan kadar kalsium serta posfor. hasil penelitian menunjukkan bahwa kadar air yang didapat telah memenuhi SNI yakni dibawah 8%. Derajat kehalusan sebesar 2,91 - 3,21 dalam skala 0 - 4 dengan warna coklat tua, kadar kalsium 39,9 % dan posfor 11,7 %. Uji sidik ragam dengan taraf α 0,05 menunjukkan bahwa suhu dan waktu tidak berpengaruh terhadap kadar air, rendemen dan derajat kehalusan tepung tulang. Kata kunci : tepung tulang, penyangraian, pengaruh suhu dan waktu ABSTRACT Bahasa Inggris Roasting is a method that uses high-temperature drying. High temperature capable of changing the chemical components and the physical structure of a material. Roasting aims to britling bone for easily powdered. The aim of this research is to know characteristics of bone meal produced from roasting process. This research was design using completely randomized factorial design consisting of two treatment factor with each of three levels. The first factor was temperature which consist of 160, 180 and 200 °C; and the second factor was duration which consist of 90, 120 and 150 minutes. Both of treatment factors has combined with each other in order to get nine combinations of treatment and repeated on three times so have obtained 27 experimental units. Parameters observation were moisture content, yield, fineness modulus, color, calcium levels and phosphor levels. The result showed that moisture content is obtained under 8%, so it has fullfilled the Indonesia National Standard (SNI). Fineness modulus is 2,91 – 3,21 on a scale of 0 - 4 with the color of bone meal was dark brown, average calcium levels of 39,9 % and phospor levels of 11,7 %. Levels of variance test with α 0,05 showed that temperature and duration has no effect on moisture content, yield and fineness modulus of bone meal. Key words : bone meal, roasting, influence of temperature and duration.
| Item Type: | Other |
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| Subjects: | Pertanian > Budidaya tanaman Pertanian > Budidaya hewan |
| Divisions: | Fakultas Pertanian > Prodi Teknik Pertanian |
| Depositing User: | 7319629 . Digilib |
| Date Deposited: | 26 Feb 2015 08:21 |
| Last Modified: | 26 Feb 2015 08:21 |
| URI: | http://digilib.unila.ac.id/id/eprint/7415 |
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