PENGARUH KADAR AIR CHIPS TERHADAP KUALITAS TEPUNG UBI JALAR KUNING MENGGUNAKAN ALAT DISC MILL

S., DIMAS AGUNG BUDI (2016) PENGARUH KADAR AIR CHIPS TERHADAP KUALITAS TEPUNG UBI JALAR KUNING MENGGUNAKAN ALAT DISC MILL. Other thesis, POLITEKNIK NEGERI SRIWIJAYA.

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Abstract

Sweet potato process into flour for food diversification and adding value and making the sweet potato high-value commodities. In addition to flour sweet potato process is expected to reduce the amount of yams were wasted in vain for broken or rotten. This research aims to design and semi-automatic flour maker tool so that it can produce quality flour. The equipment designed is disc mill. Methods of planning and making this disc mill machine used the design by a dry method. Test performance of disc mill machine including the characteristics of the engine capacity, weight lost, time flouring,% yield and flour quality of the water content, ash content, and carbohydrate content of flour. The result showed the water content of flour ranges from 2.74% -22.98% and ash content ranging from 0.9874% -1.254% and carbohydrate content ranges from 44.478% -55.422%. Specifications tool 2625rpm disc mill is by using the 80 mesh sieve disc produce 0.8-1 kg / hour showed that the flour produced the most optimal quality classified by the size of 2 mm thickness of the chopped chips, chips water content of 2.74%, the degree of fineness of the flour which passes 30 mesh sieve approximately 11.4728 grams. Based on the level of moisture content, ash content, and carbohydrate content of flour, it is suitable as a raw material for the community food made of refined products such as cakes, muffins, ice cream, and others.

Item Type: Thesis (Other)
Uncontrolled Keywords: Disc Mill,Chips, Ubi Jalar Kuning, Tepung Ubi, Kualitas Tepung, Kadar Air
Subjects: T Technology > TP Chemical technology
Divisions: Chemical Engineering > Undergraduate Theses
Depositing User: Mrs Trisni Handayani
Date Deposited: 16 Jan 2017 01:44
Last Modified: 16 Jan 2017 01:44
URI: http://eprints.polsri.ac.id/id/eprint/3152

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