Pengaruh Lama dan Suhu Pengeringan terhadap Mutu Tepung Pandan

Abstract

This research was aimed to know the effect of time and drying temperature to the quality of pandanus flour. This research had been performed using Factorial Completely Randomized Design (CRD) with two factors which were drying time (T) : 4, 6, 8 hour and drying temperature (P) : 40, 50, 60, 70 0 C. The analyzed parameters were yield, water content, ash, aromatic and colour organoleptic value. The results showed that drying time gave significant effect on the yield, water content, ash, aromatic and colour organoleptic value. The drying temperature gave highly significant effect on the yield, water content, ash, aromatic and colour organoleptic value. The combination time and drying temperature had highly significant effect on the yield, water content, ash, aromatic and colour organoleptic value. The 6 hour drying time and 50 0 C drying temperature 50 0 C gave the best and acceptable quality on the pandanus flour.