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Pembuatan Tepung Dari Kulit Pisang Kepok Dengan Variasi Lama Perendaman Menggunakan Natrium Metabisulfit (Na2s2o5)

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ABSTRACT
Banana peels are quite a lot of waste material (banana fruit waste). Banana peel
waste contains high nutrients, especially in vitamins and minerals so that it can be
used as food raw material by processing it into flour by drying and sieving. The
purpose of this study was to determine the effect of variations in soaking time using
sodium metabisulfite solution (Na2S2O5) for 0, 20, 40 and 60 minutes on the
chemical properties of the kepok banana peel flour and to determine which flour
would be recommended based on the analyzed flour parameters. Treatment using
banana peel material as much as 1.5 kg with a drying time and temperature of 48
hours and 60 ° C. Analysis of the parameters of banana peel flour in the form of
water content test, ash content test, glucose level test and fat content test. Of the
four treatment samples obtained consecutively, the moisture content was 10.4%;
8.6%; 7.6%; 5,4%, ash content 11,291%; 12,961; 13.397%; 14.01%, fat content;
25% ; 22,105%; 18.6%; 18.5%, and glucose levels 0.839%; 0.927%; 0.790%;
0.732%.
Key words: banana peel, soaking time, sodium metabisulfite, flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0006)

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 (0006)

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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