PENGARUH KONSENTRASI BUMBU DAN LAMA PENYIMPANAN TERHADAP MUTU SAYUR DAUN UBI TUMBUK INSTAN
ABSTRACT: Along with the
increasing demand for vegetables andto increase their sale value, until needed
right preparation. The addition of
flavor seasoning and drying form the treatment methods that can increase the
shelf life ofthe material. This study
was conducted to
determine the spice
concentration and storage
time to produced
the manufacture of
instant cassava leaf. This study used a completely randomized design
with two factors. The parameters analyzedwere moisture ontent, fiber content,
fat content, ash content and organoleptic values (color, smell, taste and
appearance).The results showed that the concentration of spices had highly
significant effect on ash content, fiber content and taste. The duration of
storage gave highly significant effect on all parameters except on ash content
and fiber. Interaction of the two factors had no significant effect on all
parameters except taste. 60% spice and storage time of 8 day producedthe best
quality.
Penulis: Rudi Ardiansyah,
Terip Karo-Karo, Lasma Nora Limbong
Kode Jurnal: jppertaniandd140252
