?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=MEMPELAJARI+PEMBUATAN+TEPUNG+DARI+BUAH+PEPAYA+%0D%0ASEBAGAI+BAHAN+BAKU+MAKANAN&rft.creator=NUR+OKTAVIA%2C+1514071006&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Papaya+is+one+of+the+fruits+that+are+liked+in+the+community+because+of+it+has+a+%0D%0Asweet+taste+and+rich+in+vitamin+C.+In+Indonesia+papaya+is+abundant+and+the+price+of+%0D%0Ait+is+relatively+low+so+that+papaya+gets+wasted+easily.+Therefore%2C+it+is+necessary+to+%0D%0Aprocess+the+product+to+extend+the+shelf+life+and+increase+the+value-added+papaya+%0D%0Afruit.+Papaya+flour+is+a+product+of+new+innovations+of+flour+from+the+fruit+besides+%0D%0Apapaya+flour+is+food+processed+products+to+increase+the+value-added+agricultural+%0D%0Aproduce.+In+this+study+used+the+temperature+treatment+and+type+of+papaya%2C+with+%0D%0Asuccessive+research+procedures+namely+taking+papaya+fruit%2C+peeling%2C+slicing%2C+%0D%0Asoaking%2C+drying%2C+grinding%2C+and+sieving.+The+results+showed+that+the+temperature+of+%0D%0Adrying+can+affect+the+moisture+content+of+papaya+flour%2C+color%2C+aroma%2C+and+vitamin+%0D%0AC.+The+best+quality+of+papaya+flour+is+at+70%C2%B0C%2C+which+is+with+the+desired+color+and+%0D%0Aaroma%2C+resulting+in+an+average+water+content+of+4.96%25+and+vitamin+C+content+that+%0D%0Atends+to+be+higher+with+a+value+of+420%2C+06+(mg%2F100g).+Drying+with+papaya+type+treatment+does+not+significantly+affect+the+moisture+content+of+flour%2C+color%2C+aroma+%0D%0Aand+vitamin+C+content.%0D%0AKeywords%3APapaya%2CFlour%2CDrying%2C+Color%2CAroma+and+Vitamin+C.%0D%0APepaya+merupakan+salah+satu+buah+yang+digemari+oleh+masyarakat+karena+rasanya+%0D%0Ayang+manis+dan+kaya+akan+kandungan+vitamin+C.+Di+Indonesia+buah+papaya+%0D%0Amelimpah+dan+harga+buah+pepaya+relatif+rendah+sehingga+banyak+terbuang.+Oleh+%0D%0Akarena+itu+perlu+pengolahan+produk+untuk+memperpanjang+umur+simpan+dan+%0D%0Ameningkatkan+nilai+tambah+buah+pepaya.+Tepung+pepaya+merupakan+produk+%0D%0Ainovasi+baru+tepung+dari+buah+selain+itu+tepung+pepaya+merupakan+produk+olahan+%0D%0Apangan+untuk+meningkatkan+nilai+tambah+hasil+pertanian.+Pada+penelitian+ini+%0D%0Amenggunakan+perlakuan+suhu+dan+jenis+pepaya%2C+dengan+prosedur+penelitian+yaitu+%0D%0Apengambilan+buah+pepaya%2C+pengupasan%2C+pengirisan%2C+perendaman%2C+pengeringan%2C+%0D%0Apenggilingan%2C+dan+pengayakan.+Hasil+penelitian+menunjukan+bahwa+suhu+%0D%0Apengeringan+dapat+mempengaruhi+kadar+air+tepung+pepaya%2C+warna%2C+aroma+dan+%0D%0Akandungan+vitamin+C.+Mutu+terbaik+tepung+pepaya+terdapat+pada+suhu+70%CB%9AC+yaitu+%0D%0Adengan+warna+dan+aroma+yang+di+kehendaki%2C+menghasilkan+rata-rata+kadar+air+4%2C96%25+dan+kandungan+vitamin+C+yang+cenderung+lebih+tinggi+dengan+nilai+%0D%0A420%2C06+(mg%2F100g).+Pengeringan+dengan+perlakuan+jenis+pepaya+tidak+berpengaruh+%0D%0Asecara+signifikan+baik+kadar+air+tepung%2C+warna%2C+aroma+dan+kandungan+vitamin+C.%0D%0AKata+Kunci%3A+Pepaya%2CTepung%2C+Suhu+pengeringan%2C+Warna%2C+Aroma+dan+%0D%0AVitamin+C%0D%0A&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57001%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57001%2F2%2FSKRIPS%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57001%2F3%2FSKRIPS%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++NUR+OKTAVIA%2C+1514071006++(2019)+MEMPELAJARI+PEMBUATAN+TEPUNG+DARI+BUAH+PEPAYA+SEBAGAI+BAHAN+BAKU+MAKANAN.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57001%2F