KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.)
One of efforts of food diversification is used flour from tubers as a supplement or substitution for wheat flour. Sweet potatoes are one of another. The sweet potato tuber was change become different form as chips before drying then crushed it into flour. The drying process generally occurs in three...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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| _version_ | 1826043953667899392 |
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| author | , NI LUH SRI SURYANINGSIH,SP. , Prof. Dr. Ir. Budi Rahardjo, M.SAE. |
| author_facet | , NI LUH SRI SURYANINGSIH,SP. , Prof. Dr. Ir. Budi Rahardjo, M.SAE. |
| author_sort | , NI LUH SRI SURYANINGSIH,SP. |
| collection | UGM |
| description | One of efforts of food diversification is used flour from tubers as a
supplement or substitution for wheat flour. Sweet potatoes are one of another.
The sweet potato tuber was change become different form as chips before drying
then crushed it into flour.
The drying process generally occurs in three periods. At the first time is
pre-heating, constant rate periods in the second, and the last time is falling rate
periods. Between constant and falling rate periods, there is critical moisture
content point (Mk). At this point there is not enough water on the surface to
maintain a water activity value of one. Moisture content decrease very slowly at
falling rate periods and require a long time to achieve moisture content we need
(about 7% wb for wheat flour). Dried chips ready for flouring when the critical
moisture content (Mk) was reached. The changing become smaller particles as
flour aims to accelerate the drying process, so the amount of heat energy we used
can be suppressed.
The determination of critical moisture content (Mk) is reached by
mathematical equation approach. Mathematical equations made from a constant
during falling rate and constant rate periods. This mathematical equation is
derived from observation of the material moisture content. The experiment was
made of different thickness of chips and two cultivars of sweet potato which were
yellow tuber and purple one.
The result is lower critical moisture content at the thicker chips. Drying
time is related with amount of heat energy that used to evaporate the water from
material. The best time to drying at the purple sweet potato is moisture content to
36% wb and thickness of chips 4 mm. For the purple, the best time to drying is
also at moisture content to 36% wb and thickness of chips 1 mm. |
| first_indexed | 2024-03-13T22:11:54Z |
| format | Thesis |
| id | oai:generic.eprints.org:90899 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:11:54Z |
| publishDate | 2011 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:908992014-08-20T02:52:53Z https://repository.ugm.ac.id/90899/ KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.) , NI LUH SRI SURYANINGSIH,SP. , Prof. Dr. Ir. Budi Rahardjo, M.SAE. ETD One of efforts of food diversification is used flour from tubers as a supplement or substitution for wheat flour. Sweet potatoes are one of another. The sweet potato tuber was change become different form as chips before drying then crushed it into flour. The drying process generally occurs in three periods. At the first time is pre-heating, constant rate periods in the second, and the last time is falling rate periods. Between constant and falling rate periods, there is critical moisture content point (Mk). At this point there is not enough water on the surface to maintain a water activity value of one. Moisture content decrease very slowly at falling rate periods and require a long time to achieve moisture content we need (about 7% wb for wheat flour). Dried chips ready for flouring when the critical moisture content (Mk) was reached. The changing become smaller particles as flour aims to accelerate the drying process, so the amount of heat energy we used can be suppressed. The determination of critical moisture content (Mk) is reached by mathematical equation approach. Mathematical equations made from a constant during falling rate and constant rate periods. This mathematical equation is derived from observation of the material moisture content. The experiment was made of different thickness of chips and two cultivars of sweet potato which were yellow tuber and purple one. The result is lower critical moisture content at the thicker chips. Drying time is related with amount of heat energy that used to evaporate the water from material. The best time to drying at the purple sweet potato is moisture content to 36% wb and thickness of chips 4 mm. For the purple, the best time to drying is also at moisture content to 36% wb and thickness of chips 1 mm. [Yogyakarta] : Universitas Gadjah Mada 2011 Thesis NonPeerReviewed , NI LUH SRI SURYANINGSIH,SP. and , Prof. Dr. Ir. Budi Rahardjo, M.SAE. (2011) KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.). UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52779 |
| spellingShingle | ETD , NI LUH SRI SURYANINGSIH,SP. , Prof. Dr. Ir. Budi Rahardjo, M.SAE. KADAR AIR KRITIS PADA PROSES PENGERINGAN DALAM PEMBUATAN TEPUNG UBI JALAR (Ipomoea batatas (L) Lam.) |
| title | KADAR AIR KRITIS PADA PROSES PENGERINGAN
DALAM PEMBUATAN TEPUNG UBI JALAR
(Ipomoea batatas (L) Lam.) |
| title_full | KADAR AIR KRITIS PADA PROSES PENGERINGAN
DALAM PEMBUATAN TEPUNG UBI JALAR
(Ipomoea batatas (L) Lam.) |
| title_fullStr | KADAR AIR KRITIS PADA PROSES PENGERINGAN
DALAM PEMBUATAN TEPUNG UBI JALAR
(Ipomoea batatas (L) Lam.) |
| title_full_unstemmed | KADAR AIR KRITIS PADA PROSES PENGERINGAN
DALAM PEMBUATAN TEPUNG UBI JALAR
(Ipomoea batatas (L) Lam.) |
| title_short | KADAR AIR KRITIS PADA PROSES PENGERINGAN
DALAM PEMBUATAN TEPUNG UBI JALAR
(Ipomoea batatas (L) Lam.) |
| title_sort | kadar air kritis pada proses pengeringan dalam pembuatan tepung ubi jalar ipomoea batatas l lam |
| topic | ETD |
| work_keys_str_mv | AT niluhsrisuryaningsihsp kadarairkritispadaprosespengeringandalampembuatantepungubijalaripomoeabatatasllam AT profdrirbudirahardjomsae kadarairkritispadaprosespengeringandalampembuatantepungubijalaripomoeabatatasllam |