Pembuatan Bubuk Sari Buah Sirsak (Annona mudcata L) Dari Bahan Baku Pasta Dengan Metode

Foam-Mat Drmng Kajian Suhu Ringan, Konsentrasi Dekstrin Dan Lama Penyimpanan Bahan Baku
Pasta

Penulis : Ribut Suryanto, Sri Kumalaningsih, Tri Susanto |

Tahun : 2010 |
Tanggal Posting : 15-Nov-2010 |
Kategori : Categori, Journal, Fakulty, Agricultural Technology, Agricultural Engineering |
Sitasi :

span styleFONTSIZE small FONTFAMILY Times New Roman p alignjustifystrongResearch to

produce soursop juice powder Annona mrmkata L from puree using foammat drying method was
conducted in two stages A factorial design in a Randomized Complete Block Design was
conducted on the first stage with two factors ie drying temperatures of span50 f spanspan
styleFONTSIZE xsmall FONTFAMILY Times New Roman2 spanspanOC and 60 f spanspan
styleFONTSIZE xsmall FONTFAMILY Times New Roman2 spanspan styleFONTSIZE xxsmall
FONTFAMILY ArialOC spanspan styleFONTSIZE small FONTFAMILY Times New Romanand
destrin concentrations of 10 spanispan styleFONTSIZE xxsmall FONTFAMILY ArialO h spanispan
styleFONTSIZE small FONTFAMILY Times New Roman125spanspan styleFONTSIZE xxsmall
FONTFAMILY Arialnbspspanspan styleFONTSIZE small FONTFAMILY Times New Romananbsp
1d5 spanspan styleFONTSIZE xxsmall FONTFAMILY Arial spanspanThe best research of the first
stage was used as the basic for the second stage conducting a Randomized Complete Block
Design with a single factor ie the fresh puree the puree was storaged for 15 days and for 30 days
From this research can be concluded that the drying temperature of 50 f spanspan styleFONTSIZE
small FONTFAMILY Times New Roman2 OC and dextrin concentration of 125 spanspan
styleFONTSIZE small FONTFAMILY Times New Romanyielded the best physical quality of the
soursop juice powder The soursop puree which stored for 15 days still can be processed the
soursop juice powder with physical chemical dm organoleptic quality as the same as the one from
the fresh pureespanstrongpspan