Open AccessPembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan
Author(s) -
Faidha Rahmi
Publication year - 2015
Publication title -
jurnal teknologi dan industri pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2442-7020
pISSN - 2085-4927
DOI - 10.17969/jtipi.v7i2.3278
Subject(s) - food science , taste , aroma , chemistry , vitamin c , bitter taste , vitamin , fermentation , biochemistry
Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time) and three repetition. Parameter analyzed were chemical and sensory characteristics including water content, Vitamin C, pH, color and taste. The best treatment was Obtained by drying temperature of 50oC and drying time of 8 h with water content of 4, 43%, pH of 1, Vitamin C of 49,28 mg, taste of 0,41 and color of 1,5.