| dc.description.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. | en_US |
