Pengaruh Konsentrasi CMC (Carboxy Methyl Cellulosa) dan Lama Pengeringan terhadap Mutu Tepung Sari Buah Terung Belanda

Abstract

The aim of this research was to investigate the effect of different CMC concentrastions and drying times on the quality of the tamarillo flour. The research had been performed using factorial completely randomized design (CRD) with two factor i.e: CMC concentrastions (K): (0, 2, 4 and 6%) and drying times (L): (8, 10, 12 and 14 hours). Parameters analyzed were yield, water content, ash content, vitamin C content, dispersion speed and organoleptic values (colour, flavour and taste).The result showed that the CMC concentrate had highly significant effect on yield, water content, ash content, vitamin C content, dispersion speed and organoleptic values (colour, flavour and taste). The drying time had highly significant effect on yield, water content, ash content, vitamin C content, dispersion speed and organoleptic values (colour, flavour and taste). The interaction of CMC concentration and drying time had no significant effect on yield and organoleptic values (colour, flavour and taste) but had highly significants effects on water content, ash content, vitamin C content and dispersion speed. CMC concentration 2% with drying time 8 hours produced the best tamarillo flour.