HUDA, NURUL (2011) PEMBUATAN KERIPIK WORTEL (Daucus carota L.) VARIETAS LOKAL DENGAN VACUUM FRYER (Kajian Lama Perendaman dan Jenis Larutan Perendam). Other thesis, University of Muhammadiyah Malang.
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Carrot (Daucus carota L.) is vegetable that the best of provitamin A source compared to other vegetables with the content of 12000 SI vitamin A per 100 grams of carrot (Kumalaningsih, 2006). It is hight water conten, that is perisable and necessary to develop an effective technology in fruit chips with producer vacuum fryer. The study aimed was knowed the dipping time and of solution kinds of effects physic-chemical and organoleptical characteristics of carrot chips. The method used in the study was random complete black design with two factors, fist factors: the of dipping time (30,60,90 minutes), Second factors: solution kinds (Water, CaCl2, NaHSO3). The study parameter were water content, ash content, reducted sugar, beta-carotene, texture, colour, yield, and oganoleptic test on colour, crispiness, appearance, and taste. The result of the study indicated the interaction between dipping time and of solution kinds on water content, ash content, beta-carotene, reducted sugar, and texture; The treatment of solution kinds showed significant effects on water content, beta-carotene, reducted sugar and texture. The best result of organoleptic test on colour, taste, crispiness, and appearance was at 60- minute dipping time in NaHSO3 solution.
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Rayi Tegar Pamungkas|
|Date Deposited:||18 Feb 2012 05:04|
|Last Modified:||18 Feb 2012 05:04|
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