Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia
نویسندگان
چکیده
This study aims to make efforts utilize dahlia flower tubers as an alternative food ingredient in the form of flour. The change that occurs from tuber flour is one expand its utilization into semi-finished products or finished with a longer shelf life and maintained quality. In this way, can be utilized easily optimally used ingredients which later applied various preparations. research method was experimental by testing manufacture location Food Processing Laboratory, Culinary Education Study Program, Faculty Engineering, Jakarta State University. Results, 1 kg were processed Furthermore, sorting done remove fresh not fresh/rotten obtained 900 grams tubers. conclusion organoleptic quality use drying temperature different meshes sieve produces significant differences aspects color level fineness. As for aroma, taste, after there no effect on
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ژورنال
عنوان ژورنال: Syntax Idea
سال: 2023
ISSN: ['2684-6853', '2684-883X']
DOI: https://doi.org/10.46799/syntax-idea.v5i2.2136