Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Riset Teknologi Industri
Tita Sri Palupi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Diversifikasi Pengolahan Jahe Menjadi Produk Awetan Nami Lestari; Eldha Sampepana; Sitti Nurlina; Tita Sri Palupi
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1066.771 KB) | DOI: 10.26578/jrti.v1i1.1337

Abstract

Ginger ( Zingiber Officinale) is one of spices having many beneficial uses and its potency in East Kalimantan is quite big.  This region produces about2,454.000  tons of  ginger  every  year.  (The  Plantation  Services of  East Kalimantan Province, 2004). The aim of this research is to find an effecient technology for small and madium scale industries to process ginger to become preserved products like instant ginger drinks, candies and syrup. The research looked for the right formulae in processing of instant ginger drinks and ginger syrups and tile right filler substance in making ginger candies. The formula willbe represented in the composition of ginger, sugar and water. Based on organoleptic testing, the best species of ginger made for those products is "elephantginger" and Ihe best composition for making instant ginger products is 750 gram, 1000 gram and 250 ml for "elephant ginger'; sugar and waterrespectively. In addition, the best composition to make ginger syrup is 500 gram and 1000 ml of ..elephant ginger". suqer and water respectively. Lastly. the best filler substance for soft ginger candy is gelatinous flour.
Co-Authors Eldha Sampepana Nami Lestari Sitti Nurlina