CD Tugas Akhir

Pembuatan Dan Karakteristik Tepung Kulit Pisang Kepok (Variasi Waktu Pengeringan)

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ABSTRACT
Flour is a solid particle in the form of fine grains and even very fine depending on
the grinding process which can come from vegetable and animal materials. This
study aims to make flour from banana peel of Kepok with variations in drying
time and determine the effect of variations in drying time on moisture content, ash
content, fat content, glucose content, color and odor of the obtained flour. The
variables used were variations of the drying time of 24 hours, 48 hours and 72
hours. Based on the research results, the best water content and fat content were
found in the 48-hour drying time variation, namely 9% and 15%. The best ash
content is found in the variation of drying time for 48 hours and 72 hours, namely
12% and 12.19%. While the glucose levels at the drying time of 24 hours, 48
hours, and 72 hours are 1,36%, 1,02%, and 0,82%. The more drying time, the
lower the moisture content and glucose content of the Kepok banana peel flour,
while the higher the ash and fat content obtained.
Keywords : Drying, Flour, Kepok Banana Peel, Time.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0001)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0001)

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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