BIJI MANGGA SEBAGAI BAHAN BAKU PRODUKSI DEKSTRIN

Yuliatin , Ali S. (2010) BIJI MANGGA SEBAGAI BAHAN BAKU PRODUKSI DEKSTRIN. Jurnal Penelitian Ilmu-Ilmu Teknik, 10 (1). ISSN 1411-9102

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    Abstract

    In the season of mangoes, seed - seed is wasted sometimes scattered about where - where in order to disrupt the beauty and pollute the environment. Therefore, we should bear in an attempt to cultivate the seeds of mango into a useful, mango seeds can be processed into dextrins. Namely with mango seed flour hydrolize using HCl catalyst, where the weight of flour used mango seed and added 20 grams of 10 ml HCl and then add water until the volume reached 200 ml. Next heat the heating temperature: 70oC; 80oC; 90 oC;100 oC;110 oC and the concentration of HCl: 0.1 N, 0.15 N, 0.20 N, 0.25 N, 0.3 N hydrolysis was carried out by time: 15 minutes; 20 minutes, 25 minutes, 30 minutes, 35 minutes. And thus expected to obtain the result that many dextrins, from treatments such as research on the best condition that is obtained at hydrolysis temperature of 100 oC, the concentration of 0.25 N HCl and the hydrolysis time of 35 minutes produced dextrins of 8.16%.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UPN Jatim Journal > Jurnal Penelitian Ilmu-Ilmu Teknik
    Depositing User: Users 2 not found.
    Date Deposited: 16 Mar 2012 15:19
    Last Modified: 16 Mar 2012 15:19
    URI: http://eprints.upnjatim.ac.id/id/eprint/2977

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