| dc.description.abstract | RUDI ARDIANSYAH: Effect of Spice Concentration and Storage Time on the
Quality of Instant Cassava Leaf Supervised by TERIP KARO-KARO and LASMA
NORA LIMBONG.
Along with the increasing demand for vegetables and to increase their sale
value, therefor needed right preparation. The addition will add flavor seasoning
and drying is one of the treatment methods that can increase the shelf life of the
material. This study was conducted to determine the spice concentration and
storage time to produced the manufacture of instant cassava leaf. This study used
a completely randomized design with two factors. The parameters analyzed were
moisture content, fiber content, fat content, ash content and organoleptic values
(color, smell, taste and appearance).
The results showed that the concentration of spices had highly significant
effect on ash content, fiber content and taste. The duration of storage gave highly
significant effect on all parameters except on ash content and fiber. Interaction of
the two factors had no significant effect on all parameters except taste. 60% spice
and storage time of 8 day produced the best quality. | en_US |
