![]() ![]() Th e lowest water content, solid texture, brownish color, the scent of typical wafers and there was no a growth of fung us on wafers vegetable s and potatoe s waste can still could be still maintained until the fourth week s. Jika kristal s yang terbentuk bsar dan tajam kan merusak tekstur dn sifat pangan, ttapi di lain pihk kristal es yng besar dan tjam juga. ![]() Untuk mengatasinya, bhan yang mempunyai bu tajam disimpan daIam kedaan terbungkus. This research result indicate d that long storage had significantly effect (P<0,01) on the water content, physical qualities, and fung us scatters on the wafers of vegetable s and potatoes waste. Penyimpanan dingin dpat menyebabkan kehilangan bu dan rasa bberapa bahan bila disimpn berdekatan. The design of t reatment used C omplete ly R andom D esign (C RD ) with three treatments and four tests and then continued with Least Significant Difference Test (LSD T ). This study was conducted in S eptember 2014-O ctober 201 4 at B andar Baru, S ukau, West L ampung and a nalys ed at Laboratory of N utrition and Fee d stuffs, Department of Animal Husbandry, Faculty of Agriculture, U niversity of L ampung. T he composition of the wafers (%DM): squash s 3, 68 %, green mustards 7,81 %, carrot s 33,28 %, tomatoes 2,74 %, sweet potato es 29,77 %, potato es 5,38 %, cauliflowe s leaves 5,91 %, molas s e s 11, 38 %, and salt 0, 05 %. This research aims to understand ed the effect of a long storage on water content, physical qualities (color, scent, and texture), and fungus scatters on the wafers of vegetable s and potatoes waste.
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