KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR
<p>The study aims to determine the effect of bleaching on sweet potato flour. The specified condition is weight 300 g sweet potato, with white colour and Piroposphate Sodium (Na2H2P2O7) concentration: 0; 0.3; 0.6; 0.9; 1.2 g And soaking time: 5; 10; 15; 20;...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/401 |
| _version_ | 1811334153736552448 |
|---|---|
| author | Tjatoer Welasih Nur Hapsari |
| author_facet | Tjatoer Welasih Nur Hapsari |
| author_sort | Tjatoer Welasih |
| collection | DOAJ |
| description | <p>The study aims to determine the effect of bleaching on sweet potato flour. The specified condition is weight 300 g sweet potato, with white colour and Piroposphate Sodium (Na2H2P2O7) concentration: 0; 0.3; 0.6; 0.9; 1.2 g And soaking time: 5; 10; 15; 20; 25 minutes. The results obtained the best degrees of color at concentration of 1.2 g with 25-minute immersion time of 30 TCU, the lowest obtained at concentrations of 0 g 0 minutes by long immersion in the amount of 5.0 TCU. To obtain the best conditions of water content at a concentration of 1.2 grams with a long soaking 25 minutes in the amount of 11.78%, the lowest obtained at concentrations of 0 g 0 minutes by long immersion in the amount of 7.8%. For the largest starch content was obtained at a concentration of 0.6 g with 25-minute long immersion in the amount of 28.54%, the lowest obtained at concentrations of 0 g to 25 minutes long immersion in the amount of 26.66%.</p><p>Keywords: Sodium Piroposphate, flour, sweet potatoes, bulbs, bleach</p> |
| first_indexed | 2024-04-13T17:03:36Z |
| format | Article |
| id | doaj.art-bc57ce6c681c4d9a9e8df46de4a1e2c0 |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-04-13T17:03:36Z |
| publishDate | 2013-02-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-bc57ce6c681c4d9a9e8df46de4a1e2c02022-12-22T02:38:34ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922013-02-015110.33005/jtp.v5i1.401326KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALARTjatoer WelasihNur Hapsari<p>The study aims to determine the effect of bleaching on sweet potato flour. The specified condition is weight 300 g sweet potato, with white colour and Piroposphate Sodium (Na2H2P2O7) concentration: 0; 0.3; 0.6; 0.9; 1.2 g And soaking time: 5; 10; 15; 20; 25 minutes. The results obtained the best degrees of color at concentration of 1.2 g with 25-minute immersion time of 30 TCU, the lowest obtained at concentrations of 0 g 0 minutes by long immersion in the amount of 5.0 TCU. To obtain the best conditions of water content at a concentration of 1.2 grams with a long soaking 25 minutes in the amount of 11.78%, the lowest obtained at concentrations of 0 g 0 minutes by long immersion in the amount of 7.8%. For the largest starch content was obtained at a concentration of 0.6 g with 25-minute long immersion in the amount of 28.54%, the lowest obtained at concentrations of 0 g to 25 minutes long immersion in the amount of 26.66%.</p><p>Keywords: Sodium Piroposphate, flour, sweet potatoes, bulbs, bleach</p>http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/401 |
| spellingShingle | Tjatoer Welasih Nur Hapsari KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR Jurnal Teknologi Pangan |
| title | KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR |
| title_full | KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR |
| title_fullStr | KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR |
| title_full_unstemmed | KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR |
| title_short | KAJIAN PERAN BAHAN PEMUTIH NATRIUM PIROPOSPHATE (Na2H2P2O7) TERHADAP PROSES PEMBUATAN TEPUNG UBI JALAR |
| title_sort | kajian peran bahan pemutih natrium piroposphate na2h2p2o7 terhadap proses pembuatan tepung ubi jalar |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/401 |
| work_keys_str_mv | AT tjatoerwelasih kajianperanbahanpemutihnatriumpiroposphatena2h2p2o7terhadapprosespembuatantepungubijalar AT nurhapsari kajianperanbahanpemutihnatriumpiroposphatena2h2p2o7terhadapprosespembuatantepungubijalar |