Pengaruh Konsentrasi Kalsium Klorida (CaCl2) dan Lama Penyimpanan terhadap Mutu Tepung Bawang Putih

Abstract

This research was perfomed to find the effect of concentration of calcium clorida and storage time on the quality of union flour. A completely rondomited with two factors was used in the research, i.e: concentration of calcium clorida (1, 2, 3, and 4) and storage time (1, 2, 3, and 4). Parameters analysed were moisture content, yield, ath content, and organoleptic value (colour and aroma). The result indicated that the concentration of calcium clorida had highly significant effect on yield, moisture content, ath content and organoleptic value (colour and aroma). The storage time had highly significant effect on yield, moisture content, ath content and organoleptic value (colour and aroma). The best result was found with 2% concentration of calcium chlorida and 1 week storage time