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All Journal Jurnal Pendidikan Teknologi Pertanian
Ramadani, Rezky Wahyuni
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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PERUBAHAN KADAR AIR DAN KADAR PATI UBI KAYU (Manihot utilissima) SELAMA PENGERINGAN MENGGUNAKAN ROOM DRYER Ramadani, Rezky Wahyuni; Yahya, Muhammad; Jamaluddin P, Jamaluddin P
Jurnal Pendidikan Teknologi Pertanian Vol 3 (2017): Maret Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.87 KB) | DOI: 10.26858/jptp.v3i0.5469

Abstract

The research aims to know the changes of water content  and starch content of cassava during drying use a room dryer. The research  was conducted by use a completely randomized design (CRD) 5 treatment. Parameters that was observed is water content, starch content and hedonic test to cassava chips that was dried. Data analyzed using analysis variance (ANOVA). The results show that the water content and starch content during drying was changed but tend to stop at six hour of drying totaled 11,68% of the water content and 69,84% of the starch content. For hedonic test, the most preferred chips texture is cassava that dried for four hours.
Co-Authors Jamaluddin P, Jamaluddin P Muhammad Yahya