PENGERINGAN LABU KUNING (Cucurbita sp) DENGAN
METODE TRAY DRYING DAN PENGARUHNYA PADA SIFAT
FISIKO-KIMIA DAN KADAR β-KAROTEN
Total View This Week0
Total View This Week0
Institusion
Universitas Djuanda
Author
Andini, Sumi Fitri
Subject
Q Science (General)
Datestamp
2022-03-29 06:48:51
Abstract :
ABSTRACT SUMI FITRI ANDINI. B.1510711. Pumpkin Drying (Cucurbita sp) by the Tray Drying Method and its Effect on Physical-chemical Properties and ?-carotene content. Skripsi. Under guidance Tiana Fitrilia, Mardiah, Sri Widowati Pumpkin is one of the most abundant foodstuffs in Indonesia. This study aims to determine the physicochemical properties and nutritional content and ??carotene in the flour of three varieties of pumpkin. This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to determine the best pre-treatment in order to obtain the highest levels of beta carotene. The treatments in the preliminary research were blanching, soaking with sodium metabisulfite, and control. The main research was carried out by testing the physico-chemical properties and ?-carotene content of three types of pumpkin, namely pumpkin parang, kabocha and butternut (honey gourd). Preliminary research results show that the best pre-treatment is soaking with sodium metabisulfite which has the lowest water content of 8.48%, the highest ??carotene is 0.99 mg / g, the L* (lightness) value is 85.405, a* (redness) is - 0.07, and b* (yellowness) of 41.20. The main research results showed that pumpkin flour of the three varieties had moisture content ranging from 12-16%, ash content ranging from 9-11%, protein ranging from 8-16%, fat ranging from 1-5%, carbohydrates ranging from 70-79%, crude fiber. ranged from 14-21%, beta?carotene ranged from 2-4 mg / g, energy ranged from 363-388 cal, yield of flour per whole fruit ranged from 8-10%, water binding capacity ranged from 7-9 mL / g, density of cages ranged from 0.55 -0.64 g / mL, L* color ranges from 72-85, a* ranges from 10-21, b* ranges from 47-58, peak viscosity ranges from 1411-3707 cP, hot viscosity ranges from 1128-1329 cP, breakdown ranges from 185- 2378 cP, final viscosity ranged from 1678-3365 cP, setback ranged from 452-2036 cP, peak time ranged from 1-6 s, and gelatinization temperature ranged from 50,17- 67,62 0C. Keywords : Pumpkin, pumpkin flour, ?-carotene, physico-chemical.
ABSTRACT SUMI FITRI ANDINI. B.1510711. Pumpkin Drying (Cucurbita sp) by the Tray Drying Method and its Effect on Physical-chemical Properties and ?-carotene content. Skripsi. Under guidance Tiana Fitrilia, Mardiah, Sri Widowati Pumpkin is one of the most abundant foodstuffs in Indonesia. This study aims to determine the physicochemical properties and nutritional content and ??carotene in the flour of three varieties of pumpkin. This research consists of two stages, namely preliminary research and main research. Preliminary research was conducted to determine the best pre-treatment in order to obtain the highest levels of beta carotene. The treatments in the preliminary research were blanching, soaking with sodium metabisulfite, and control. The main research was carried out by testing the physico-chemical properties and ?-carotene content of three types of pumpkin, namely pumpkin parang, kabocha and butternut (honey gourd). Preliminary research results show that the best pre-treatment is soaking with sodium metabisulfite which has the lowest water content of 8.48%, the highest ??carotene is 0.99 mg / g, the L* (lightness) value is 85.405, a* (redness) is - 0.07, and b* (yellowness) of 41.20. The main research results showed that pumpkin flour of the three varieties had moisture content ranging from 12-16%, ash content ranging from 9-11%, protein ranging from 8-16%, fat ranging from 1-5%, carbohydrates ranging from 70-79%, crude fiber. ranged from 14-21%, beta?carotene ranged from 2-4 mg / g, energy ranged from 363-388 cal, yield of flour per whole fruit ranged from 8-10%, water binding capacity ranged from 7-9 mL / g, density of cages ranged from 0.55 -0.64 g / mL, L* color ranges from 72-85, a* ranges from 10-21, b* ranges from 47-58, peak viscosity ranges from 1411-3707 cP, hot viscosity ranges from 1128-1329 cP, breakdown ranges from 185- 2378 cP, final viscosity ranged from 1678-3365 cP, setback ranged from 452-2036 cP, peak time ranged from 1-6 s, and gelatinization temperature ranged from 50,17- 67,62 0C. Keywords : Pumpkin, pumpkin flour, ?-carotene, physico-chemical.
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
