Analisa Kadar Air, Kadar Abu, Kadar Protein dan Falling Number pada Tepung Terigu di Balai Riset dan Standardisasi Industri Medan

Abstract

Having done analysis of moisture, ash, protein, falling number, content in wheat flour in Research and Standardization Industry Medan. Method used in moisture contents determination by gravimetric, method used in ash contents determination by dry ashing, method used in protein contents determination by semi micro- Kjeldhal, method used in falling number determination by instrument falling number. The result obtained moisture contents around, ash contents around, protein content around, falling number around in wheat flour is still to fit with quality standard SNI 3751:2009.