Iriani, - (2007) PENGENDALIAN KUALITAS BAWANG MERAH GORENG INDUSTRI RUMAH TANGGA. Jurnal Teknik Kimia, 2 (1). pp. 90-95. ISSN 1978-0419

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    Shallot is known as a spice vegetable. it is widely used as a cooking complement to add.flavor and taste. It is also have a typical quality as a medicine. Hygiene and a high shelf life is a necessary thing in order to make a fried shallot. The common problem that uften arises in shallot production is about the rotten problem that can damage it taste. odor and color. It is necessary to process the shallot by add antioxidant which is a mix qf BHT: citric acid and curcuma. in order to increase it sheff life. The Taguchi method IS a preventive quality control where the repair for the product life cycle was done in an early stage to produce a good product. The aims qfthis research is to know about thefactors that have an i'lfluence to shallot s rotten problem. From the analysis. the factors that have an influence to the average score of peroxide is: temperature with it optimal level at 180°C and the composition qf BHT: citric acid with it optimal level at 4:1 and curcuma with it optimal level at 0.7%. the interaction between an optimum level of temperature at 1900C with the composition of BHT: citric acid at optimal level 2:1. and also the interaction between temperature at 180cC .and curcuma at 0.7% Thefactors that give the most percentage contribution, both in average score of peroXide and variability peroxide number, is the temperaturt.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP155 Chemical engineering
    Divisions: UPN Jatim Journal > Jurnal Teknik Kimia
    Depositing User: Users 2 not found.
    Date Deposited: 21 Jun 2012 11:29
    Last Modified: 22 Jun 2012 13:32

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