Repo Dosen ULM

Effect of Temperature and Time on Drying of Raw Materials in The Cassava and Sweet Potato Flour Production on The Physical and Chemical Properties.

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dc.contributor.author Mardina, Primata
dc.contributor.author Sari, Laila Amalia
dc.contributor.author Noerhayati, Erna
dc.date.accessioned 2022-07-28T01:07:38Z
dc.date.available 2022-07-28T01:07:38Z
dc.date.issued 2020-04
dc.identifier.issn 2541-3481
dc.identifier.uri https://repo-dosen.ulm.ac.id//handle/123456789/24931
dc.description.abstract This study aims to obtain the optimum temperature and time of raw materials drying in the manufacture of cassava and sweet potatoes flour, and studying the physical and chemical properties of cassava and sweet potatoes flour through a series of tests. Cassava and sweet potatoes as raw material are cut 1 mm thick and then dried with a temperature of 70, 85, 100oC, each drying time of 3 and 4 hours. Both materials are made into flour, then physical and chemical quality analysis is tested. The results showed that the optimum drying temperature and time of raw materials in making cassava and sweet potatoes flour were 70oC for 3 hours. The physical and chemical properties of the resulting flour are quite good overall and qualified samples are 70oC flour with 3 and 4 hours, and sweet potato with 3 hours and 85oC. en_US
dc.language.iso other en_US
dc.publisher Lambung Mangkurat University Press en_US
dc.subject Cassava Flour en_US
dc.subject Sweet Potato Flour en_US
dc.subject Physical and Chemical Test en_US
dc.title Effect of Temperature and Time on Drying of Raw Materials in The Cassava and Sweet Potato Flour Production on The Physical and Chemical Properties. en_US
dc.type Other en_US


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