UJI SUHU TERHADAP KUALITAS LEMANG PADA ALAT PEMASAK LEMANG LISTRIK TIPE VERTIKAL
ABSTRACT: The process of
lemang cooking is very simple and has some weakness that can be minimalised.
The purpose of this research was to examine the effect of temperature in
vertical typelemang cooking appliance. This research was carried out at
Agricultural Engineering Laboratory, Faculty of Agriculture USU in April – May
2015 using non factorial randomized block design with three levels, i.e. 95oC,
100oC, and 105oC. Parameters observed were effective capacity and organoleptic
values. The results showed that cooking temperature had significant effect on
the organoleptic test. But had no significant effect on the effective
capacityof the appliance.
Penulis: Netty Sinaga
Kode Jurnal: jppertaniandd160447
