| dc.description.abstract | This study was conducted to determine the effect of temperature and drying time
on the quality of satay padang seasoning powder. This research was conducted at the
Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara,
Medan, using completely randomized design (CRD) with two factors, i. e :drying
temperature (S) : (40 ºC, 50 ºC, 60 ºC, and 70 ºC) and drying time (16 hours, 18
hours, 20 hours, and 22 hours). The paramteres analyzed were yield, water content, ash
content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning
powder and seasoning liquid colour, the score value of taste, the hedonic value taste of
seasoning powder and seasoning liquid flavor.
The result showed that drying temperature had highly significant effect on all
parameters. Drying time had highly significant effect on yield, water content, ash content,
VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder
and seasoning liquid colour,and the score value of taste. The interaction between the two
factors had highly significant on yield, water content, and ash content., The interaction
between the two factors had significant effect on VRS (Volatile Reduce Substance), fiber
content, the score value of seasoning powder and taste. Drying temperature of 60 0C
and drying time 20 hours produced the best quality of satay padang seasoning powder. | en_US |
