PERUBAHAN MUTU CHIPS "BULARTAKA" SELAMA PENYIMPANAN DALAM KAITANNYA DENGAN TINGKAT SUBSTITUSI BUBUR UBI JALAR TERHADAP TAPIOKA
| Main Authors: | Priyanto, Gatot, Yunaldo, Sony, Hamzah, Basuni |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
PS Agrisbisnis-Pascasarjana Unsri bekerjasama dengan Perhepi-Perteta dan Patpi
, 2006
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/2139/2/GP13_J_Agrib_%26_Industri_Pertn_2006_5(2)_p_113%2D121.pdf http://eprints.unsri.ac.id/2139/ |
Daftar Isi:
- The objective of this research was to observe the quality changes of "bulartaka" chips during storage on various level of sweet potato mush as the substitution material of tapioca. The experiments had been conducted at Agricultural Technology Departement Faculty of Agriculture Sriwijaya University on January to March 2006. It was done on three replications and two treatments, i.e. proportion of swect potato mush content on tapioca based formulations (A) and storage times (B). Threre are three levels of A, i.e. 25, 30 and 35 percent and four levels of B, i.e. 0, 10, 20,30 days storage times. Kinetics analysis model aproach was used for determining the characteristic of quality changes which was expressed by moisture content, ashes content, volume expansion, and browning index. The results showed that the changes of product quality during storage was following second order kinetic model for moisture content and volumetric expansion, zeroth order kinetic model for ashes content and first order kinetic model for browning index changes. The rate of changes for moisture content and volumetric expansion was,respectively,(2.96 to 3.42)x10^-3 and 2.20 to 12.34)xl0^-4 per (percent.second). Sweat potato mush was also investigated shown the significant effects product quality during storage.