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KARAKTERISTIK FISIKO KIMIA TEPUNG BUAH APEL (MALUS DOMESTICA) DENGAN PERLAKUAN PERBEDAAN METODE PENGERINGAN DAN KULTIVAR APEL

Brantas, Brasil (2018) KARAKTERISTIK FISIKO KIMIA TEPUNG BUAH APEL (MALUS DOMESTICA) DENGAN PERLAKUAN PERBEDAAN METODE PENGERINGAN DAN KULTIVAR APEL. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Apple is abundant commodities which has short shelf life and easily to be damaged, especially due to weather and pest attack. Apple injury also affected by chemical components inside the fruit. The decreasing apple quality not only caused by chemical component but also physical properties. Food diversification based on apple is solution for increasing the valve added. The product of apple such as cider, chip, and flour. This research aimed to analyze the interaction of drying method and cultivar, the apple cultivars effect and drying method impact to the phsico-chemical quality of flour. The randomized complete block desgin (RCBD) factorial with 2 factors and 3 replications was applied. The first factor was drying method composed of A1 (cabinet, blender), A2 (microwave, cabinet, blender) and A3 (microwave, cabinet, refrigerator, blender). The second factor was apple cultivars comsisted T1(rome beauty), T2(anna) and T3(manalagi). Parameters were moisture content, antioxidant, total sugar content, color intensity (L, a+, b+) vitamin C, fiber. The result showed that it interaction between treatment of different drying method and difference of apple cultivars on water content observation and color intensity of brightness level. The best treatment on each parameter is water content of A3T2 13,76%; Vitamin C A1T1 8.66 mg / 100g; A3T2 Antioxidant 75,61%; brightness (L) A2T2 75,6; redness level a + A3T2 6,13; yellowish level b + A1T3 16; total sugar A1T1 6,98 and A2T3 fiber 5,51g.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311165
Uncontrolled Keywords: Apple, Apples Drying, Flour apple, Drying Method
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 02:35
Last Modified: 09 Nov 2018 02:35
URI : http://eprints.umm.ac.id/id/eprint/39690

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