PENGARUH PERLAKUAN PADA KLOBOT JAGUNG SEBAGAI KEMASAN TERHADAP MUTU KERAKE SELAMA PENYIMPANAN

Autor:	Wiharyani Werdiningsih, Zainuri Zainuri, Desy Ambar Sari
Rok vydání:	2021
Předmět:	biology Chemistry Steaming food and beverages Food science Sterilization (microbiology) biology.organism_classification Water content Husk Aroma Flavor Completely randomized design Autoclave
Zdroj:	Food Technology and Halal Science Journal. 4:1-9
ISSN:	2621-6043 2746-2730
DOI:	10.22219/fths.v4i1.14903
Popis:	The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment consisted of K1 (drying), K2 (combination of steaming and drying), K3 (heating with irons), K4 (sterilization by autoclave), and K5 (oven) and it was repeated three times. Data were analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different were then analyzed using Honestly Significance Difference (HSD). The results showed that pretreatment of the corn husks as primary packaging was not significantly different on moisture content, fat content, taste, and texture kerake during storage. But were significantly different on flavor kerake. Steaming and drying treatment was able to decrease the growth of total fungi to
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7cba728747bf40d301449dfcf446eed2 https://doi.org/10.22219/fths.v4i1.14903 Zobrazit plný text záznamu