Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian
Arinil Haq
Universitas Muhammadiyah Sidenreng Rappang
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
Pembuatan Tepung Waluh Muhanniah Muhanniah; Andi Asni; Arinil Haq
JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Vol 2 No 1 (2022): Mei
Publisher : Program Studi Teknologi Hasil Pertanian Fakultas Sains dan Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jasathp.v2i1.672

Abstract

The purpose of this research is the manufacture of pumpkin flour. Waluh flour is a fine grain, yellowish white in color, has a characteristic pumpkin smell, the physical condition of pumpkin flour is strongly influenced by the conditions of the basic ingredients and the drying temperature used. The production of dried pumpkin flour to a moisture content of ± 13% has a fine grain texture, passes a 60 mesh sieve, is yellowish white in color, has a characteristic yellow pumpkin smell. The three drying treatments got the best drying, namely the sun drying treatment which produced a color close to SNI, namely yellowish white, organoleptic parameters obtained the same results.
Co-Authors Andi Asni Muhanniah