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<http://digilib.unila.ac.id/id/eprint/84594> <http://purl.org/dc/terms/title> "KARAKTERISTIK FISIK DAN KIMIA\r\nTEPUNG BUAH MANGROVE (Rhizophora apiculata)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/84594> <http://purl.org/ontology/bibo/abstract> "Rhizophora apiculata mangrove fruit can be processed into food products and to\r\nmaintain its shelf life it is processed into flour. Currently there are not many studies\r\nthat examine the properties, content, and benefits of it. Therefore, testing the\r\nphysical and chemical characteristics of the flour needs to be done. The purpose of\r\nthe study was to determine the physical and chemical characteristics of Rhizophora\r\napiculata mangrove fruit flour, as well as to test the quality of the flour. The resulted\r\nof the study showed that the physical test of Rhizophora apiculata mangrove fruit\r\nflour had a water absorption capacity of 4.26%, solubility of 1.10%, swelling power\r\nof 2.84%, and whiteness of 10.24%. The chemical test showed that flour had a water\r\ncontent of 12.74%, ash 2.01%, fat 1.85%, protein 2.06%, carbohydrate 81.34%, and\r\ncrude fiber 11.51%. The physical characteristics of Rhizophora apiculata mangrove\r\nfruit flour can affect quality of mangrove fruit flour.\r\nKeywords : mangrove fruit, Rhizophora apiculata, physical characteristics,\r\nchemical characteristics\r\n\r\nBuah mangrove Rhizophora apiculata dapat diolah menjadi produk pangan dan\r\nuntuk mempertahankan umur simpannya maka diolah menjadi tepung. Saat ini\r\nbelum banyak penelitian yang mengkaji sifat, kandungan, dan manfaat tepung buah\r\nmangrove Rhizophora apiculata. Oleh karena itu, pengujian terhadap karakteristik\r\nfisik dan kimia tepung tersebut perlu dilakukan. Tujuan dari penelitian adalah untuk\r\nmengetahui karakteristik fisik dan kimia tepung buah mangrove Rhizophora\r\napiculata, serta menguji kualitas tepung tersebut. Hasil penelitian menunjukkan\r\nbahwa uji fisik tepung buah mangrove Rhizophora apiculata memiliki daya serap\r\nair sebesar 4,26 %, kelarutan 1,10%, swelling power 2,84%, dan derajat putih\r\n10,24%. Hasil uji kimia menunjukkan bahwa tepung buah mangrove Rhizophora\r\napiculata memiliki kadar air 12,74%, abu 2,01%, lemak 1,85%, protein 2,06%,\r\nkarbohidrat 81,34%, dan serat kasar 11,51%. Karakteristik fisik tepung buah\r\nmangrove Rhizophora apiculata dapat mempengaruhi kualitas tepung buah\r\nmangrove.\r\nKata kunci : buah mangrove, Rhizophora apiculata, karakteristik fisik,\r\nkarakteristik kimia"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/document/2333268> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/document/2333268> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/eprint/84594> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2333269> .
<http://digilib.unila.ac.id/id/document/2333269> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
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<http://digilib.unila.ac.id/id/document/2333269> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/document/2333269> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/document/2333269> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
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<http://digilib.unila.ac.id/id/document/2333270> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/document/2333270> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
<http://digilib.unila.ac.id/id/document/2333270> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2333258> .
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<http://digilib.unila.ac.id/id/document/2333271> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2333257> .
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<http://digilib.unila.ac.id/id/document/2333272> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2333257> .
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<http://digilib.unila.ac.id/id/document/2333272> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/84594/16/preview.jpg> .
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<http://digilib.unila.ac.id/id/document/2333274> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2333257> .
<http://digilib.unila.ac.id/id/document/2333274> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2333257> .
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<http://digilib.unila.ac.id/id/document/2333274> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/84594/18/small.jpg> .
<http://digilib.unila.ac.id/84594/18/small.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "small.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
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<http://digilib.unila.ac.id/id/eprint/84594> <http://purl.org/dc/terms/subject> <http://digilib.unila.ac.id/id/subject/580> .
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