PENGARUH UMUR PANEN DAN LAMA PENYIMPANAN TERHADAP MUTU FISIK DAN KIMIA UMBI BENGKUANG (Pachyrhizus erosus L)
| Main Author: | Setyono, Cahyo |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/38230/1/Pendahuluan.pdf http://eprints.umm.ac.id/38230/2/BAB%201%20pdf.pdf http://eprints.umm.ac.id/38230/3/BAB%202%20pdf.pdf http://eprints.umm.ac.id/38230/4/BAB%203%20pdf.pdf http://eprints.umm.ac.id/38230/5/BAB%204%20pdf.pdf http://eprints.umm.ac.id/38230/6/BAB%205%20pdf.pdf http://eprints.umm.ac.id/38230/7/LAMPIRAN%20pdf.pdf http://eprints.umm.ac.id/38230/ |
Daftar Isi:
- Jicama (Pachyrhizuserosus)came from tropical America. Jicama is a leguminous plant that is rich in vitamin C with a variety of minerals such as phosphorus, iron, calcium, phytonutrients, and inulin, so it is good for the health of the human body. Utilization of yam currently only consumed as fresh fruit, causing the yam market prices often vary according to the amount of consumer demand. Therefore, it is necessary to improve the quality of yam tubers to produce products with high sales value one of them with a bunch of post-harvest activities include the optimization of storage and harvesting process. This study aims to determine the effect of harvesting and long storage of the physical and chemical quality of yam tubers (Pachyrhizuserosus). This study consists of the following stages: processing and chemical analysis. This study uses a randomized block design (RAK) Factorial consisting of 12 combinations of treatments, treatment time of harvest consists of 3 levels of treatment and storage consists of 4 levels of treatment were repeated 3 times then all the data are analyzed by F test, comparison test (HSD 5%). The observed parameter is the diameter of the vertical and horizontal, the gross weight of the bulbs, the gross weight of tubers after storage, the net weight of tubers, sugar content (brix), the amount of fluid extract starch and inulin, the amount of liquid seteleh cooking inulin, levels of inulin, starch content and starch content , Combination treatment of harvesting and storage time significantly on the parameters brix best treatment 6 months 12 days and the rest of the filtrate warming 4bulan best treatment in 3 days in levels of inulin. In the starch content berpengarauh only real treatment combinations on the best endapanperlakuan residual water at 6 months 6 days, and the starch content treatment combination significantly in dry weight before and after treatment milled best at 5 gibberish 3 days. Harvesting significant effect on the weight and size of yam tubers in the observation of physical quality and no real effect on the outcome of inulin, starch and flour. Storage no real influence on the physical quality, the content of inulin, starch and yam flour.