ctrlnum 1981
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/1981/</relation><title>PENGARUH WAKTU DAN SUHU PENGERINGAN DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG&#xD; UBI JALAR UNGU (Ipomoea Batatas L.)</title><creator>Rokib, -</creator><subject>TP Chemical technology</subject><description>The purpose of this research is to know the optimal temperature and drying time to produce a purple sweet potato flour in accordance with standard. Research methodology used namely the preparation of raw materials, purple sweet potato flour to make, do drying in an oven. Take measurements of the water level, ash and levels of protein levels. Next can be concluded that the processing of purple sweet potato flour with wet with the best result is a method of treatment with steamed at a temperature 70oC 150 minutes for drying time. The yield obtained namely 44,22%, water levels of content contained in processed purple sweet potato flour is 5%, levels of content contained in the ashes of purple sweet potato flour is 2.66% processed, protein content of processed purple sweet potato flour treatment levels of protein that is steamed having 1,50%, who has met the standards.&#xD; Key words : sweet potato purple, flour, drying.</description><date>2015-10</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/1/COVER.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/2/BAB%201.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/3/BAB%202.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/4/BAB%203.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/5/BAB%204.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/6/BAB%205.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/1981/7/Daftar%20Pustaka.pdf</identifier><identifier> Rokib, - (2015) PENGARUH WAKTU DAN SUHU PENGERINGAN DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG UBI JALAR UNGU (Ipomoea Batatas L.). Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>1981</recordID></dc>
language eng
format Thesis:Thesis
Thesis
PeerReview:NonPeerReviewed
PeerReview
Book:Book
Book
author Rokib, -
title PENGARUH WAKTU DAN SUHU PENGERINGAN DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG UBI JALAR UNGU (Ipomoea Batatas L.)
publishDate 2015
topic TP Chemical technology
url http://eprints.polsri.ac.id/1981/1/COVER.pdf
http://eprints.polsri.ac.id/1981/2/BAB%201.pdf
http://eprints.polsri.ac.id/1981/3/BAB%202.pdf
http://eprints.polsri.ac.id/1981/4/BAB%203.pdf
http://eprints.polsri.ac.id/1981/5/BAB%204.pdf
http://eprints.polsri.ac.id/1981/6/BAB%205.pdf
http://eprints.polsri.ac.id/1981/7/Daftar%20Pustaka.pdf
http://eprints.polsri.ac.id/1981/
contents The purpose of this research is to know the optimal temperature and drying time to produce a purple sweet potato flour in accordance with standard. Research methodology used namely the preparation of raw materials, purple sweet potato flour to make, do drying in an oven. Take measurements of the water level, ash and levels of protein levels. Next can be concluded that the processing of purple sweet potato flour with wet with the best result is a method of treatment with steamed at a temperature 70oC 150 minutes for drying time. The yield obtained namely 44,22%, water levels of content contained in processed purple sweet potato flour is 5%, levels of content contained in the ashes of purple sweet potato flour is 2.66% processed, protein content of processed purple sweet potato flour treatment levels of protein that is steamed having 1,50%, who has met the standards. Key words : sweet potato purple, flour, drying.
id IOS15200.1981
institution Politeknik Negeri Sriwijaya
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library
library Perpustakaan Politeknik Negeri Sriwijaya
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collection Perpustakaan Politeknik Negeri Sriwijaya
repository_id 15200
city KOTA PALEMBANG
province SUMATERA SELATAN
repoId IOS15200
first_indexed 2021-08-25T09:29:25Z
last_indexed 2021-08-25T09:29:25Z
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