KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN

Luluk , Edahwati and Kalimatus, S and Dian, Nuraini (2010) KAJIAN PENAMBAHAN NATRIUM PYROPHOSPAT UNTUK MENCEGAH BROWNING PADA PEMBUATAN TEPUNG SUKUN. Rekapangan : Jurnal Teknologi Pangan, 4 (1). pp. 17-21. ISSN 1978-4163

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    Abstract

    Like most fruit - fruit, breadfruit prone to browning after peels. This is due to oxidation by air, forming browning, which will result in the final result breadfruit flour for making good quality flour is white, and dry. Pyrophospat Sodium is an ingredient that can serve as a barrier to browning reactions, primarily as a metal fastener and thus antioxidants Pyrophospat Sodium is very effective to prevent discoloration of foods during preparation or storage. The best results obtained from this research is the weight of 9 grams Sodium Pyrophospat soaking 21 minutes in which the resulting yield of 21.69%. While the best water content of 8.09% with the use of one gram of sodium Pyrophospat with immersion time for 9 minutes.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 04 Jun 2012 14:17
    Last Modified: 04 Jun 2012 14:17
    URI: http://eprints.upnjatim.ac.id/id/eprint/3201

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