PENGARUH PENGERINGAN MENGGUNAKAN ROOM DRYER TERHADAP KUALITAS TEPUNG SAGU

Nuansa Journal of Arts and Design

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Field Value
 
Title PENGARUH PENGERINGAN MENGGUNAKAN ROOM DRYER TERHADAP KUALITAS TEPUNG SAGU
 
Creator Sudirman, Nurafni Apriani; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Sukainah, Andi; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
Yanto, Subari; Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
 
Subject drying with room dryer, quality, sago flour
 
Description The purpose of this research is to know the effect of drying using room dryer to the quality of sago flour. This research is an experiment research with Factorial Complete Random Design consisting of two factors, namely: drying type (traditional drying and  room drying) and material thickness treatment (1cm, 2cm and 3cm). The test parameters observed were moisture content, starch content, amylose content, amylopectin content and color test. The analytical technique used in this study is the of analysis of variety using SPSS version 23. The results showed that the best treatment is room drying and 1 cm thickness, water content (10.44%), starch content (53.73%), amylose content (2.27%), amylopectin content (52.42%), color (90.74%) sago resulting.
 
Publisher Universitas Negeri Makassar
 
Contributor
 
Date 2018-10-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ojs.unm.ac.id/ptp/article/view/6918
10.26858/jptp.v4i0.6918
 
Source Jurnal Pendidikan Teknologi Pertanian; Vol 4 (2018): September Suplemen; S104-S112
2614-7858
2476-8995
 
Language eng
 
Relation http://ojs.unm.ac.id/ptp/article/view/6918/3938
 
Rights Copyright (c) 2018 Jurnal Pendidikan Teknologi Pertanian
 

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