KARAKTERISTIK KIMIA TEH KULIT MELINJO

Authors

  • - Ardiyansyah
  • Mulia Apriliyanti

DOI:

https://doi.org/10.25047/jii.v16i2.289

Abstract

Dalam proses produksi industri emping melinjo, kulit melinjo sering dipisahkan dan dibuang sebagai limbah pertanian. Tujuan penelitian ini adalah mengolah dan mengetahui karakteristik kimia kulit melinjo menjadi teh. Proses pembuatan teh kulit melinjo dilakukan dengan oksidasi dan non oksidasi dengan waktu pelayuan 6, 8, dan 10 jam. Hasil karakteristik teh kulit melinjo yang diolah tanpa oksidasi enzimatis dengan waktu pelayuan 8 jam memiliki karateristik terbaik dengan kadar air 6,48%, kadar abu 3,5%, kadar fenol 34,8 %, dan rendemen 56,9%, dengan derajat kecerahan 37,93 %, nilai a 12,45 dan b 34,31.

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References

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Published

2016-12-28

How to Cite

Ardiyansyah, .-., & Apriliyanti, M. (2016). KARAKTERISTIK KIMIA TEH KULIT MELINJO. Jurnal Ilmiah Inovasi, 16(2). https://doi.org/10.25047/jii.v16i2.289

Issue

Vol. 16 No. 2 (2016): August

Section

Article

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