Pembuatan Tepung dari Buah Bit (Beta vulgaris L)

AMELIA, GRIZKI (2017) Pembuatan Tepung dari Buah Bit (Beta vulgaris L). Other thesis, Universitas Sebelas Maret.

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    Abstract

    Beetroot is a plant that contains antioxidants, vitamin B, Calcium, phosphor, iron and so forth. Now a days, some people didn’t use beetroot maximum so it is needed diversification of products from beetroot to increase the economic value. This thesis aims to make flour beetroot and determine the nutrient content of the flour beetroot. The materials that used in the making flour is the beetroot, citric acid and water. The process of making flour beetroot includes the selection of materials, stripping, cutting, washing and soaking, drying, flouring and sieving. The end product is red brick beetroot flour. From the result of flour beetroot will then be tested proximate form of moisture content, ash content, fat content, protein content and carbohydrate content and organoleptic test by the number of respondents 30 people. Proximate test results shows that flour beetroot have nutrients that were the water content of 8,124%, 19,259% as content, the fat content of 4,334%, 1,425% protein content and carbohydrate content of 66,9%. The yield of the resulting flour products is 5,3%. The monthly production capacity is 200 packs of flour beetroot, each packages containing 100 grams of beetroot flour, the price is Rp. 80.000/100 grams. The total cost of production during the month is Rp. 12.618.798,30, with a profit of Rp. 3.310.368,37%/month.

    Item Type: Thesis (Other)
    Subjects: T Technology > TP Chemical technology
    Divisions: Fakultas Teknik
    Fakultas Teknik > D3 - Teknik Kimia
    Depositing User: Fransiska Meilani f
    Date Deposited: 31 Mar 2017 15:45
    Last Modified: 31 Mar 2017 15:45
    URI: https://eprints.uns.ac.id/id/eprint/32973

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