Priastuti, Rita Catur and Tamrin, Tamrin and Suhandy, Diding (2016) PENGARUH ARAH DAN KETEBALAN IRISAN KUNYIT TERHADAP SIFAT FISIK TEPUNG KUNYIT YANG DIHASILKAN. Jurnal Teknik Pertanian Lampung, 5 (2). pp. 101-108. ISSN 2302-559X

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The purpose of this research was to evaluate the influence of the direction and thickness of turmeric slice on the physical powder of turmeric powder. The treatments were two different of treatments cut vertical slices (cut fiber), horizontal (unidirectional fibers) and cut with three thicknesses (0.3 cm, 0.6 cm, and 0.9 cm). The measured parameter were water content, angle of repose, fineness modulus, uniformity index, grain yield, bulk density, and the flour color. The water content obtained wasn’t reached the Indonesia Standard Nasional which is still below 12%, while the angle of repose has been good angle with the value 31°-41°. The fineness modulus as much as 4.02% - 4.66%. Uniformity index grains with rough category has the highest amount than with the percentage of medium and smooth category, and the medium category on average direction of a cut fiber have percentage greater than the unidirectional fiber although the difference is only a little. The percentage is still low grain yield <50%. Bulk density values obtained in this research ranged between 354.89 - 386.90 kg / m3 . The resulting color wasn’t much different and still in the desired category was yellow-orange. Different parameters affect the slice thickness uniformity index and grain yield of turmeric. The thicker slices of turmeric, then the index uniformity and yield of turmeric powder granules produced higher. Different directions slices and slice thickness difference does not affect the water content, angle of repose, fineness modulus, bulk density, and color of turmeric powder.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknik Pertanian
Depositing User: Dr. Diding Suhandy
Date Deposited: 07 Jun 2017 09:18
Last Modified: 07 Jun 2017 09:18

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