INOVASI PENGEMBANGAN PEMANFAATAN BUAH SUKUN (Artocarpus altilis) SEBAGAI TEPUNG RENDAH KALORI DENGAN METODE PENGERINGAN (Innovation Development Of Breadfruit (Artocarpus Altilis) Use As Low Calorie Flour With Drying Methode)

MELATI, SESHARIANI RAHMA (2017) INOVASI PENGEMBANGAN PEMANFAATAN BUAH SUKUN (Artocarpus altilis) SEBAGAI TEPUNG RENDAH KALORI DENGAN METODE PENGERINGAN (Innovation Development Of Breadfruit (Artocarpus Altilis) Use As Low Calorie Flour With Drying Methode). Undergraduate thesis, undip.

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Abstract

Breadfruit flour is a flour whose raw material is made from 100% breadfruit fruits. Potential products from breadfruit (Artocarpus Altilis) is very large to be utilized as a preparation for food security support. Breadfruit processing allows more durable, more concise, easier to transport, and more flexible to be processed. In general, the nutritional composition of breadfruit flour contains high carbohydrates, minerals, and vitamins. Each 100 g breadfruit fruit contains carbohydrate 27.12 g, calcium 17 mg, vitamin C 29 mg, potassium 490 mg, and energy value 103 calories. Compared with rice, breadfruit contains minerals and vitamins more complete, but caloric value is low, so it can be used for diet foods (Dewanti, et.al. 2012). Preparation of breadfruit flour by drying method with 3 samples with temperature variable 800C, 900C, and 100 0C and drying time 5 hours, 6 hours, and 7 hours. The most optimum result for% water content,% ash content,% yield is experiment 3 (sample 3) that is 0,30%, experiment 1 (sample 1) that is 7,8%, experiment 1 (sample 1) that is 40, 03%. Keywords: Flour, Breadfruit, Drying

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:58569
Deposited By:Ms Siti Sundari Vokasi
Deposited On:21 Dec 2017 15:27
Last Modified:21 Dec 2017 15:27

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