UJI KINERJA ALAT GRANULATOR DALAM PEMBUATAN TEPUNG KAYA SERAT DARI LABU KUNING (Cucurbita moschata) (Performance Test of Granulator for Making Powder Full Fiber from Pumpkins (Cucurbita moschata)

Abstract

Pumpkin flour is a food product shaped fine grains or flour, made from fresh pumpkin meat with added fillers or without the addition of filler material by using the granulator. The materials used for making flour pumpkin include: fresh pumpkin, maltodextrin and water. The main tool used is granulator equipped with a motor, paddle (agitator), and temperature control with rpm. By using granulator,expected that materials will through the process crystallization and evaporation. Crystallization process serves to make the material into a crystalline form while the evaporation process aims to be faster formation of crystals or powder From the experiment, showing with the addition of maltodextrin 12% then the resulting yield that have been more got in so do the water content contained. Whereas the higher temperatures used, so the water content and result yield that have been lower because many materials yawn into the air. The best quality is at trial IV with temperature of 80 ° C and with addition of 12% maltodextrin. Water content in flour lower, but the resulting yield quite a lot. The resulting color is also brighter than the other experiments which tend to burn even paler. Keywords: pumpkin (Cucurbitamoschata), flour, granulator, temperature, maltodextrin.