PENGERINGAN JAMBU BIJI (LAMBO GUAVA) DENGAN METODE FOAM MAT DRYING
| Main Authors: | Retno D, Endah, -, Fadilah, Kriswiyanti A., Enny |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
EKUILIBRIUM
, 2006
|
| Subjects: | |
| Online Access: |
http://eprints.uns.ac.id/1657/1/2006_vol_5_no_1_hal_1_%2D_7.pdf http://eprints.uns.ac.id/1657/ |
Daftar Isi:
- Guava is a kind of fruit wich can be founded in almost region of Indonesia. So do not surprised if its amount is very abundance in Indonesia. However it is exactly become constraint to all guava farmer, its amount is exceeding society consume ability can be cause the happening of fruit deterioriation. Therefore it need the existence of furthermore processing to avoid the fruit deterioration. One of processing to avoid the fruit deterioration is drying. In this case using foamat drying method which yielding product in form powder. This research aim to know influence of type of foaming agent and dextrin concntration in guava drying with foamat drying method. Pursuant to research result, type foaming agent and the dextrin concentration is very having an effect on guava drying. In usage of different type of foaming agent will be got the different accelerate drying. Dextrin concntration have an effect in viscocity of foam. Progressively jell of guava foam viscocity, the water concentration is slimest, so the avaporation will be faster or the acceleration of srying will be larger.