Kualitas Fisik Tepung Sukun Hasil Pengeringan

Abstract

Breadfruit is a kind of fruit in Indonesia that consisting of high carbohydrate. This fruit can used as an alternative source for food, because it contains higher carbohydrate than wheat flour. In the present work, the breadfruits were initially dried in a microwave oven 3 power level namely 420, 537, and 723 W and then ground for the duration of 3, 5, and 7 minutes into powdery form. The physical quality of dried powders evaluated in terms of fineness modulus (FM), diameter of particles (D), bulk density, color attributes (L, a, b and whiteness), and water absorption. Data the physical quality measurement result in analysis using anova test continued with Duncan method, the correlation and analysis graphic. The results showed that the variations of power on microwave oven and grinding time significantly affected the physical quality of the breadfruit powders. The quality parameters of breadfruit powders including the values of the water level and whiteness were affected significantly by the change of power level of microwave oven. Prolonged grinding time was found to influence dominantly the values of FM, D, bulk density, and water absorption of breadfruit powder.