Drying method to improve "gaplek" quality
1995
Umar, S.
An experiment of drying method to improve "gaplek" quality was conducted at Banjarbaru Research Institute for Food Crops in October, 1988. Using two kinds drying place combination with three kinds of tuber piece and four soaking solution. The experiment was arranged in a 2 x 4 x 4 factorial complete randomized design. The first factor was drying place consisted of rack and floor. The second factor was piece form namely: to lie diagonally, diagonal, slice (irisan) and belahan (chink) and the third factor was soaking: husk, lime, salt and without soaking. The aims of research were to improve quality of gaplek using drying systems. Results of the research showed that a rack method better than floor with fast decrease of moisture content (m.c) as well as piece forms. The lowest percentage of fungi attacked to slice was 3.06 percent and the highest was 21.48 percent
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