Rokib, - (2015) PENGARUH WAKTU DAN SUHU PENGERINGAN DENGAN OVEN SN 281272 TERHADAP KUALITAS PRODUK TEPUNG UBI JALAR UNGU (Ipomoea Batatas L.). Other thesis, Politeknik Negeri Sriwijaya.
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Text (BAB I PENDAHULUAN)
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Text (BAB II TINJAUAN PUSTAKA)
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Text (BAB IV HASIL DAN PEMBAHASAN)
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Text (BAB V KESIMPULAN DAN SARAN)
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Text (DAFTAR PUSTAKA)
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Abstract
The purpose of this research is to know the optimal temperature and drying time to produce a purple sweet potato flour in accordance with standard. Research methodology used namely the preparation of raw materials, purple sweet potato flour to make, do drying in an oven. Take measurements of the water level, ash and levels of protein levels. Next can be concluded that the processing of purple sweet potato flour with wet with the best result is a method of treatment with steamed at a temperature 70oC 150 minutes for drying time. The yield obtained namely 44,22%, water levels of content contained in processed purple sweet potato flour is 5%, levels of content contained in the ashes of purple sweet potato flour is 2.66% processed, protein content of processed purple sweet potato flour treatment levels of protein that is steamed having 1,50%, who has met the standards. Key words : sweet potato purple, flour, drying.
| Item Type: | Thesis (Other) |
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| Uncontrolled Keywords: | sweet potato purple, flour, drying. |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Chemical Engineering > Undergraduate Theses |
| Depositing User: | Mrs Trisni Handayani |
| Date Deposited: | 07 Jan 2016 02:15 |
| Last Modified: | 07 Jan 2016 02:15 |
| URI: | http://eprints.polsri.ac.id/id/eprint/1981 |
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