Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit (NA2S2O5) Terhadap Kualitas Tepung Uwi Ungu

Abstrak. Uwi ungu memiliki pangan lokal yang baik sebagai utama diolah menjadi tepung. Masalah didapatkan pada proses pembuatan tepung uwi yaitu pencoklatan tepung, sehingga akan kurang diminati oleh masyarakat. Tujuan dari peneitian ini adalah untuk mengetahui kualitas diperoleh variasi lama perendaman dalam larutan natrium metabisulfit 3000 ppm. Alat digunakan penelitian telenan, pisau, slicer, baskom, timbangan analitik, gelas ukur, cawan petri, oven, grinder, ayakan 60 mesh dan benchtop pH meter merek AZ 86505. Bahan sebanyak 10 kg, ppm aquades. Rancangan Acak Lengkap (RAL) Non Faktorial. Perlakuan dengan waktu 0, 15 menit, 30 menit 45 serta konsentrasi Parameter analisis kadar air, pati, derajat keasaman, warna uji organoleptik. Hasil menunjukkan bahwa natrim memberi pengaruh tidak nyata terhadap keasaman (pH), L Namun pati.The Effect of Soaking Time in Sodium Metabisulfit (NA2S2O5 ) Solution on the Quality Purple FlourAbstract. has good local food as main that is processed into flour. The problem with process making purple flour browning flour, so will be less attractive to public. purpose this research was determine quality obtained from variation immersion time sodium metabisulfite solution. tools used are cutting board, knife, washbowl, analytical scales, measuring cup, petri dishes, sieve mesh, and brand material study kg uwi. solution distilled water. design a non-factorial completely randomized (CRD). treatment minutes, minutes concentration parameters were analysis water content, starch degree acidity, color, organoleptic test. results showed duration had no significant effect acidity color tests. However, variations length content.