PENGARUH WAKTU DAN SUHU PENGERING DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG UBI JALAR KUNING (IPOMEA BATATAS L.)
| Main Author: | Akbar, Muhammad Dery Adhatul |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/1937/1/Cover.pdf http://eprints.polsri.ac.id/1937/2/BAB%20I.pdf http://eprints.polsri.ac.id/1937/3/BAB%20II.pdf http://eprints.polsri.ac.id/1937/4/BAB%20III.pdf http://eprints.polsri.ac.id/1937/5/BAB%20IV.pdf http://eprints.polsri.ac.id/1937/6/BAB%20V.pdf http://eprints.polsri.ac.id/1937/7/Daftar%20Pustaka.pdf http://eprints.polsri.ac.id/1937/ |
Daftar Isi:
- Sweet potato is the local food source of carbohydrates that used the tubers of its roots .The purpose of this research to know the influence of time and temperature drying optimal yellow sweet potato flour to produce in accordance with the criteria of quality of sweet potato flour .The chemical content specified in this research includes the water level , ash and levels of protein levels .Yellow sweet potato flour products obtained by means of steaming at a temperature of 60 to 70oC with 150 minutes for drying time .The results obtained to calculations 7,99 percent of the water level , levels of 2,13 percent and ashes of 0.75 percent protein content .This has fulfilled the criteria of quality of sweet potato flour . Key words: sweet potato, flour, drying