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Pengaruh Lama Perendaman Terhadap Pembuatan Tepung Biji Nangka Menggunakan Kalsium Hidroksida ( Ca(Oh)₂ )

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ABSTRACT
Jackfruit or Artocarpus heterophyllus is one of the national fruit plants that grows well in
equatorial and subtropical areas. Jackfruit seed flour can be used as an alternative to flour
or as a substitute for flour. The purpose of this study was to determine the effect of
soaking time variations using Ca(OH)2 solution, and to analyze the characteristics of the
resulting jackfruit seed flour. The stages of this research include: preparation of raw
materials, manufacture of jackfruit seed flour and analysis of results. The clean jackfruit
seeds are soaked in 10% Ca(OH)2 larutan solution for 0 hours, 1 hour, 2 hours, and 3
hours. After soaking, the jackfruit seeds are then washed again, then drained and dried in
the sun for 48 hours. The dried jackfruit seeds are blended and sieved using an 80 mesh
sieve. Characteristic tests carried out include: pH, moisture content, ash content, fat
content, and organoleptic. From the analysis of the pH test values obtained, namely the
range of 6.43 - 8.10, the resulting moisture content test value is a range of 7.6% - 11.2%,
the resulting test value of ash content is a range of 1- 3%, the test value The resulting fat
content is in the range 0.5 - 1.5%. Organoleptic analysis was also carried out on the flour
produced including: Aroma, Color and Texture.
Key words: jackfruit seeds, soaking time, calcium hydroxide, flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0023)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia D III., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0023)

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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