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Journal > Jurnal Teknologi & Industri Pertanian Indonesia > Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan

 

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Jurnal Teknologi & Industri Pertanian Indonesia
Vol 7, No 2 (2015): JTIPI October 2015
Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan
Article Info   ABSTRACT
Published date:
01 Oct 2015
 
Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time) and three repetition. Parameter analyzed were chemical and sensory characteristics including water content, Vitamin C, pH, color and taste. The best treatment was Obtained by drying temperature of 50oC and drying time of 8 h with water content of 4, 43%, pH of 1, Vitamin C of 49,28 mg, taste of  0,41 and color of 1,5.
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