Studi Pengolahan Tepung Biji Mangga Menggunakan Metode Perebusan dan Suhu Pengeringan yang Berbeda
K Khotimah - Buletin Loupe, 2017 - neliti.com
Buletin Loupe, 2017•neliti.com
The objective of this research was to study the utilization of mango seed to produce flour that
serves multiple purposes. The study used various boiling time and drying temperature to
produce mango seed flour with different qualities. The results indicate that treatment A1B1
produced the best mango seed flour based on the yield and organoleptic tests (15 minutes
boiling time and 40oC drying temperature). A1B1 showed yield of 13.54%, water content of
6.72%, ash content of 2.57%, and color test of 3.02%
serves multiple purposes. The study used various boiling time and drying temperature to
produce mango seed flour with different qualities. The results indicate that treatment A1B1
produced the best mango seed flour based on the yield and organoleptic tests (15 minutes
boiling time and 40oC drying temperature). A1B1 showed yield of 13.54%, water content of
6.72%, ash content of 2.57%, and color test of 3.02%
Abstract
The objective of this research was to study the utilization of mango seed to produce flour that serves multiple purposes. The study used various boiling time and drying temperature to produce mango seed flour with different qualities. The results indicate that treatment A1B1 produced the best mango seed flour based on the yield and organoleptic tests (15 minutes boiling time and 40oC drying temperature). A1B1 showed yield of 13.54%, water content of 6.72%, ash content of 2.57%, and color test of 3.02%
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