0614051027, DIAN FREDY PUTRI (2012) PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK TEPUNG LABU KUNING (Cucurbita maxima). UNSPECIFIED.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap sifat kimia dan organoleptik dari tepung Labu Kuning (Cucurbita maxima). Perlakuan disusun secara faktorial dalam Rancangan Acak Kelompok Lengkap dengan tiga ulangan. Faktor pertama adalah suhu pengeringan (T) yang terdiri dari tiga taraf, yaitu 55 °C (T1), 65 °C (T2) dan 75 °C (T3). Faktor kedua adalah pengeringan yang terdiri dari tiga taraf, yaitu 24 jam (L1), 28 jam (L2) dan 32 jam (L3). Kesamaan ragam data diuji dengan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey. Data hasil pengamatan dilakukan analisis sidik ragam untuk mengetahui ada tidaknya perbedaan antar perlakuan. Data diolah lebih lanjut dengan uji Polinomial Ortogonal pada taraf nyata 1% atau 5%. Hasil penelitian menunjukkan bahwa suhu pengeringan 65 °C dan lama pengeringan 32 jam (T2L3), menghasilkan tepung dengan karakteristik kimia dan organoleptik terbaik, yaitu kadar air 12,30 %, kadar lemak 1,29 %, kadar serat 10,82 %, kadar karbohidrat 69,49 %, skor penampakan 3,1 dan skor penerimaan keseluruhan 3,2. Kata kunci: Cucurbita maxima, suhu pengeringan, lama pengeringan, tepung labu kuning. Abstract The research in this phase was prepared by a multiple treatment in a structured Complete Randomised Group Design. The factors investigated in this phase were the temperature (T) which consisted of 3 levels which is 55 ºC (T1), 65 ºC (T2) and 75 ºC (T3), and drying time which consisted of 3 leveles which is 24 hours (L1), 28 hours (L2) and 32 hours (L3). The overall research was carried out in three replications and then the data were analyzed by using Bartlett Test. Tuckey Test was used for their homogenity and additivity. Then they were analyzed further using Polynomial Orthogonals Test each at level 1% or 5% to look for differences between the bleaching process. The results showed drying temperature of 65 ºC and the drying time of 32 hours produced flour with the best characteristics of chemical and organoleptic properties, that is water content 12,30 %, fat content 1,29 %, fiber content 10,82 %, carbohydrate content 69,49 %, appearance scores 3,1 and overall acceptance scores 3,2. Keyword: Cucurbita maxima, drying temperature, drying time, pumpkin’s flour
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | IC-STAR . 2015 |
| Date Deposited: | 07 Sep 2015 04:37 |
| Terakhir diubah: | 21 Oct 2015 06:43 |
| URI: | http://digilib.unila.ac.id/id/eprint/12593 |
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