Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer Pengaruh Suhu Pengeringan Terhadap Sifat Sensori Tepung Sawi (Brassica juncea) Menggunakan Pengering Oven
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Published:
Aug 30, 2021
Keywords:
drying temperature, mustard greens flour
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Abstract
This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.
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How to Cite
[1]
Y. Ekawati and I. A. Saidi, “Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer”, PELS, vol. 1, no. 2, Aug. 2021.
Section
Agricultural Product Technology
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
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[4] Muhtadi, R. Rauf, K. Harismah and Saifuddin, "Pengembangan Produk Olahan Tepung Sayuran di Desa Sindon Kecamata n Ngemplak Kabupaten Boyolali," vol. XIX, no. 1, 2016.
[5] W. T. Jayanti, "Substitusi tepung terigu dengan Tepung Biji Alpukat terhadap Sifat Fisik Cookies," Universitas Diponrgoro, Semarang, 2017.
[6] I. P. K. Jaya, "Mempelajari Karakter Pengeringan Sawi Hijau (Brassica rapa var parachinensis," Universitas Lampung, Bandar Lampung, 2018.
[7] K. Ahmadi and T. Estiasih, Teknologi Pengolahan Pangan, Jakarta: Bumi Aksara, 2009.
[8] A. S. Dyah, "Pengaruh Berbagai Perlakuan Pendahuluan Terhadap Kualitas Tepung Sawi Hijau (Brassica juncea) yang Dikeringkan dengan Pengering Kabinet," Universitas Muhammadiyah Sidoarjo, Sidoarjo, 2021.
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[11] E. Sinurat and Murniyati, "Pengaruh Waktu dan Suhu Pengeringan terhadap Kualitas Permen Jeli," vol. ix, no. 2, 2014.