CD Tugas Akhir

Pengaruh Penggunaan Larutan Caco3 Terhadap Nilai Gizi Pati Biji Durian

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Durian (Durio zibethinus Murr) is one of plantation which know for long time ago by societies and in general only us the fruits. Most of societies are consume fruit of durian until produce rubbish like seeds and skins of durian. The purposes of this research were to take advantage the rubbish of durian seeds become essence and then analyse the nutrient and test of organoleptic essence that has taken. In this researc, submersion piece of durian seeds in whitewash (CaCO3) 5% to variation of time 0,5, 1,0; and 1,5 hours has done before essence eytraction procces to detracted the value of oxalic acid in durian seeds. From the anlyse that has done produced highest value of carbrohydrat whan submersion in whitewash for 60 minute (50,28 mg/ml) and rendemen 12.42%. The highest value of fat 1.8%, and value of protein 5.87% when submersion 90 minute. Test of organoleptic to durian seeds essence, observes gave assessment durian seeds essence colored cream, smell like flour, and tasteless submersion of whitewash (CaC03) to production of durian seeds essence gave meaningful difference if compared to rendemon without whitewash.
Kata kunci : Durian seeds, CaCO3, Starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 015 (0013)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Teknik - Teknik Kimia D III., 2015

Deskripsi Fisik

xiv, 24 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 015 (0013)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA D III

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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