PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KUALITAS TIGA VARIETAS JAGUNG (Zea mays L.)

Atmaka , Windi and Kawiji, (2003) PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KUALITAS TIGA VARIETAS JAGUNG (Zea mays L.). Agrosains, 5. pp. 59-65.

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    Abstract

    The purpose of this research was to examine the effect of drying tempera- ture on the quality of corn. The experimental design was Completely Random Design, with two factor treatments. The first factor was corn varieties, consist of three kinds of varieties, Arjuna, Local and BISI-2 variety. The second factor was drying temperature consist of four levels, which were naturally with sunshine drying, and with machine drying temperature on 40 0C, 60 0C, and 80 0C. This research was done in Agriculture Technology Laboratory, Faculty oft Agriculture and Central Laboratory of Biology, Sebelas Maret University. The sample was taken from farmer around Central Java with elevation 110 – 112 in above sea surface. The result of this research indicated that during 112 days storage in room temperature, the three varieties of corn seed with 13 % water content were not indicate damage level. Corn seed with 40 0C drying temperature could inhibit decreasing of starch content, protein content and weight of cornseed. The lowest of weight increase, water content increase, and starch content decrease was BISI-2 variety. The BISI-2 variety with 40 0C drying temperature gave the highest of starch content (59.97%) and the lowest of weight increase (0.87%). The local variety with 40 0C drying temperature gave the highest of protein content (5.01%). The BISI-2 variety with 80 0C drying temperature gave the lowest water content (15.73%). Key words : Corn, drying temperature, quality

    Item Type: Article
    Subjects: S Agriculture > S Agriculture (General)
    S Agriculture > SB Plant culture
    Divisions: UNSPECIFIED
    Depositing User: mr admin 007
    Date Deposited: 20 May 2013 20:15
    Last Modified: 20 May 2013 20:15
    URI: https://eprints.uns.ac.id/id/eprint/735

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