CD Tugas Akhir

Pembuatan Tepung Biji Karet

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ABSTRACT
Rubber seeds have a high nutritional content, the nutritional content contained in
rubber seeds is the content of protein, fat and carbohydrates, therefore it has the
potential to be processed into flour and also rubber seeds have a fairly high
content of cyanide acid (HCN), the presence of cyanide acid (HCN) is high, so
rubber seeds are rarely processed into food. This study aims to determine the
effect of variations in immersion time with 10% NaCl solution and to determine
the levels of ash, water, protein and cyanide acid (HCN) contained in rubber seed
flour. In this study, 10% NaCl was used as a solution for soaking rubber seeds
and used variations in soaking time of 1 day, 2 days and 3 days. The results of the
rubber seed flour test were close to the value of SNI 3751:2009, namely with 10%
NaCl immersion carried out for 2 days with the results of 3% ash content, 8%
water content, 17.14% protein content and 142 cyanide acid (HCN) levels, 02 mg/
kg.
Keywords: Rubber seeds, HCN, NaCl, Soaking time,Flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1807024813

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1807024813

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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