THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2021-07-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12046 |
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| author | Aulia Brilliantina Rizza Wijaya Budi Hariono |
| author_facet | Aulia Brilliantina Rizza Wijaya Budi Hariono |
| author_sort | Aulia Brilliantina |
| collection | DOAJ |
| description | <p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.</p> |
| format | Article |
| id | doaj-art-e6192b71d14647d9a442056c5da72a60 |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2021-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-e6192b71d14647d9a442056c5da72a602025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2021-07-0131414710.33512/fsj.v3i1.120467462THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTIONAulia Brilliantina0Rizza Wijaya1Budi Hariono2Department of Agriculture Technology State Polytechnic of JemberDepartment of Agriculture Technology State Polytechnic of JemberDepartment of Agriculture Technology State Polytechnic of Jember<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/12046tapai flour, drying, tapai, immersion |
| spellingShingle | Aulia Brilliantina Rizza Wijaya Budi Hariono THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION Food ScienTech Journal tapai flour, drying, tapai, immersion |
| title | THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION |
| title_full | THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION |
| title_fullStr | THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION |
| title_full_unstemmed | THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION |
| title_short | THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION |
| title_sort | effect of natrium metabisulfite immersion and drying temperature for tapai flour production |
| topic | tapai flour, drying, tapai, immersion |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12046 |
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