Kajian Jenis Pengeringan Dan Beberapa Bahan Pengisi Terhadap Kualitas Bubuk Bawang Merah Varietas Pikatan

Abstract

for 8 months from April to December 2016. The experiment used a factorial randomized block design with two factors. The first factor was type of dryer namely manual oven 60 o C, electric oven temperature 60 o C, electric oven temperature 100 o C and sun drying, and the second factor was the filler as tapioca, maizena, and without filler. Materials and equipment used were shallot variety of Pikatan, tapioca, maizena and water, shallot slicer, knife, manual oven, electric oven, cabinet drier, household manual oven with gas stove, blender, winnow, spoon, basin and packaging. Tools and chemicals were used for analysis of moisture, ash, fat and protein. The results of the activity showed that the type of drying and filling material had an effect on the quality of the Pikatan variety of shallot powder. There was a real interaction between the type of drying and filling material on moisture, ash, fat, protein, and organoleptic characteristics (color, taste, texture and overall acceptance). The best shallot powder was shallot powder such as combination of manual drying temperature of 60 o C and tapioca filler with yield of 21.

Applications of Natural Rooting Inducer and Immersion Time on Root Growth of Chrysanthemum Shoot Cuttings

“…Research by [17] stated that application of shallot extract influenced increasing the number of plant roots which influenced growth. The analysis of variance with an error level of α of 5% showed that the treatment of various natural induction materials and soaking time gave results that were not significantly different in the parameters for observing the root length of chrysanthemum shoot cuttings.…”

Enhancement of the Quality of Onion Drying Using Tray Dryer

“…One of the common food preservation techniques is drying, which is the simplest process to reduce the water content of a material [5]. Drying onion to a certain moisture content can extend shelf life, hence, it is an alternative to keep the price of the commodity from falling during the harvest season [6]. Furthermore, one of the end results of this process is a powder product.…”