Pengaruh Pemanasan terhadap Kadar Pati dan Gula Reduksi pada Tepung Biji Nangka (Artocarpus heterophyllus) = The Effect of Heating to the Content of Starches and Sugar Reduction of Jackfruits (Artocarpus heterophyllus) Seeds Flour
| Main Author: | Kurniawan, Ferry |
|---|---|
| Other Authors: | Hartini, Sri, Hastuti, Dewi Kurnianingsih Arum Kusuma |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Kimia FSM-UKSW
, 2017
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/10412 |
Daftar Isi:
- Tidak diijinkan diunggah ke dalam aplikasi Repositori Perpustakaan Universitas dikarenakan karya tersebut tidak layak layak dipublikasikan.
- The aims for this research was to determine heating effect (100oC, 150oC and suhu 200oC) to the starch content and reduction sugar of jackfruit seeds flour. Jackfruits bought at Jambu market in Ambarawa. The results showed that the warming process effected on reduction sugar and starch content of the jackfruits seeds flour. With the greater of the temperature, the higher its impact on reducing sugar and starch content. Data showed on reduction sugar at temperature of 100oC, 150oC and 200oC respectively were 1.53 %, 1,.3% and 1.13% while the data for levels of starch content at a temperature of 100oC, 150oC and 200oC respectively were 20.05%, 16.61% and 14.27%. Based on the research the heathing process effected on reduction sugar and starch content of jackfruits seeds flour.