Struktur Morfologi, Kandungan Unsur, Kadar Air, Warna Tepung Pisang Kepok Menggunakan Pengeringan Matahari dan YSDUNIB 12

Sri Wulandari, Ulfah Anis, Vicka Andini

Abstract


Pengolahan pisang kapok menjadi tepung merupakan diversifikasi produk yang dapat meningkatkan nilai tambah dan memperpanjang umur simpan. Penelitian ini bertujuan membandingkan pengaruh pengeringan matahari dan YSD UNIB 12 terhadap karakteristik tepung pisang kapok. Data dianalisis menggunakan Uji T Sampel Independen. Hasil SEM EDX menunjukkan pengeringan matahari menghasilkan butiran lebih seragam, padat, dan utuh. Sampel matahari memiliki karbon dan oksigen lebih tinggi. Kadar air masing-masing 11,02 persen dan 10,21 persen. Metode berpengaruh terhadap kadar air, kecerahan, dan kekuningan, tetapi tidak terhadap kemerahan.


Keywords


metode pengeringan; tepung pisang kepok; YSD UNIB 12

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DOI: https://doi.org/10.17509/edufortech.v11i2.102831

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