ANALISIS MUTU BIJI PALA (Myristica Fragrans H.) PADA BERBAGAI TINGKAT KEMATANGAN BERBEDA SETELAH PENJEMURAN
نویسندگان
چکیده
ABSTRACTThe objective of this study is to investigate the quality nutmeg with different degrees maturity in sun drying based on national standards Indonesia, namely Calibrated Nutmeg (CN), ABCD (Average), shrivel, and BWP (Broken Wormy Punky). The result showed that older degree give better quality. 7 months contain 0 % CN, 7.16 ABCD, 13.09 Shrivel, 79.75 BWP. 8 7.90 13.3 65.68 9 30.12 38.27 20.99 10.62 BWP.Keywords: quality, maturity, drying.ABSTRAKTujuan penelitian ini untuk menginvestigasi mutu biji pala pada tingkat kematangan berbeda yang dihasilkan setelah penjemuran, berdasarkan standar nasional yaitu dan Wormu Hasil menunjukkan bahwa semakin tua memiliki lebih baik. Biji umur bulan 0% 7,16% 13,09%bShrivel, 79,75% Mutu 7,90%N, 13,09% ABD, 13,3% 65,68% Pada nulan, 30,12% 38,27% 20,99% 10,62% BWP.Kata Kunci: pala, kematangan, penjemuran.
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ژورنال
عنوان ژورنال: Jurnal Teknologi Pertanian (Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Sam Ratulangi)
سال: 2021
ISSN: ['2685-1954', '1411-0423']
DOI: https://doi.org/10.35791/jteta.v12i2.42895