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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 (0062)

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 (0062)

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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