Pengaruh Waktu Pengocokan pada Uji Solvent Radiant Capacity (Src) Asam Laktat dalam Tepung Gandum

Abstract

Has conducted experiments on the effects of shaking a test solvent radiant capacity (SRC) lactic acid in wheat flour. Where the effect of time shuffling is done by centrifugation in the centrifuge at high protein, moderate protein and low protein performed at 5 minutes, 10, 15, 20. The results obtained in the high protein is at 5 minutes results obtained 149.60% at minute 10 149.38% result, in the 15th minute result on 20 minutes 149.27% 145.72% result, while in the medium protein that is the result five minutes 139.20%, in the 10th minute result 139 , 24%, in the 15th minute result 138.22%, on 20 minutes the results obtained 131.75%, while in the low protein which is at 5 minutes results obtained 132.03%, in the 10th minute result 130.05%, on 15 minutes gained 127.74% and on 20 minutes the results obtained 126.50%. It can be concluded that testing radiant solvent capacity (SRC) lactic acid in wheat flour is still in accordance with the quality standards set by the company.