THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION

<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life...

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Autores principales:	Aulia Brilliantina, Rizza Wijaya, Budi Hariono
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	tapai flour, drying, tapai, immersion Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e6192b71d14647d9a442056c5da72a60
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spelling	oai:doaj.org-article:e6192b71d14647d9a442056c5da72a602021-12-01T14:01:06ZTHE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION2685-42792715-422X10.33512/fsj.v3i1.12046https://doaj.org/article/e6192b71d14647d9a442056c5da72a602021-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12046https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.</p>Aulia BrilliantinaRizza WijayaBudi HarionoDepartment of Food Technologyarticletapai flour, drying, tapai, immersionFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 1, Pp 41-47 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tapai flour, drying, tapai, immersion Food processing and manufacture TP368-456
spellingShingle	tapai flour, drying, tapai, immersion Food processing and manufacture TP368-456 Aulia Brilliantina Rizza Wijaya Budi Hariono THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
description	<p>Tapai is one of the food ingredients that is processed into various food dishes and preferred. The shelf life of the tapai is easily damaged after being produced, because tapai has high moisture<strong> </strong>content, it is necessary to make an effort to extend the shelf life. The purpose of this research was to get the best treatment and to analyze the effect of different concentrations of Natrium Metabisulfite and drying temperatures on the quality of tapai flour. The method used in this study is an experimental research method with Completely Randomized Design (CRD). The first factor is concentration of natrium metabisulfite as much as 0 ppm, 1000 ppm, 2000 ppm, 3000 ppm and 4000 ppm. The second factor is the drying temperature of 45ºC, 55ºC, and 65ºC. The results of data analysis obtained the best treatment at concentration of 2000 ppm Natrium Metabisulfite with temperature of 55ºC, reducing sugar content of 4.35%, ash content of 1.5%, moisture content of 4.8%, yield 52.4% and value of the degree whiteness of 85.49.</p>
format	article
author	Aulia Brilliantina Rizza Wijaya Budi Hariono
author_facet	Aulia Brilliantina Rizza Wijaya Budi Hariono
author_sort	Aulia Brilliantina
title	THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
title_short	THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
title_full	THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
title_fullStr	THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
title_full_unstemmed	THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION
title_sort	effect of natrium metabisulfite immersion and drying temperature for tapai flour production
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/e6192b71d14647d9a442056c5da72a60
work_keys_str_mv	AT auliabrilliantina theeffectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction AT rizzawijaya theeffectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction AT budihariono theeffectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction AT auliabrilliantina effectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction AT rizzawijaya effectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction AT budihariono effectofnatriummetabisulfiteimmersionanddryingtemperaturefortapaiflourproduction
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THE EFFECT OF NATRIUM METABISULFITE IMMERSION AND DRYING TEMPERATURE FOR TAPAI FLOUR PRODUCTION

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