CD Skripsi

Penambahan Asam Sitrat Terhadap Kualitas Tepung Pisang Batu

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ABSTRACT
The use of citric acid in banana stone flour can play an important role in
preventing various digestive tract problems. The purpose of this study was to
obtain the best concentration of citric acid as a soaking material for the quality of
the banana flour produced. This research was conducted experimentally using a
completely randomized design with five treatments and three replications in order
to obtain 15 experimental units. The treatments in this study were AS1 (citric acid
concentration 0.5%), AS2 (citric acid concentration 1.5%), AS3 (citric acid
concentration 2.5%), AS4 (citric acid concentration 3.5%) and AS5 (citric acid
concentration 4.5%). Data were analyzed statistically using analysis of variance
and continued with Duncan's Multiple Distance Test (DMRT) at the 5% level.
The results showed that the concentration of citric acid had no significant effect
on the moisture content and ash content of the stone banana flour, but had a
significant effect on the total plate count, crude fiber as well as the color
descriptive test results and overall assessment of the stone banana. The best
treatment in this study was AS5 treatment (citric acid concentration 4.5%)
produced a water content of 6.430%, ash content 1.496%, starch content 36.366%,
total plate number 1.333 log CFU/g, crude fiber content 0.910%, with descriptions
stone banana flour was yellowish-white in color, had a banana flavor, and overall
panelists like it.
Keywords: banana stone flour, citric acid and water.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0072)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0072)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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