Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan
Abstract: 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.
Penulis: Faidha Rahmi
Kode Jurnal: jppertaniandd150774
