PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)

PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)

The  effect  of  cooking  condition  on  the  quality  of rattan  is presented in  this article.  Round     fresh   manau   rattan  samples, each  of 100 cm in length and 3 cm in diameter were 80 stems  in all. The samples  were devided  into  4 groups before cooking. Each  group was cooked  with f...

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Bibliographic Details
Main Author: Osly Rachman
Format: Article
Language:Indonesian
Published: Forest Product Research and Development Center 2017-08-01
Series:Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research)
Subjects:
mixtures
coconut
presented
condition
Online Access:http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3140
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spelling doaj-f9fd095155db4e4898c5536d208e035d2020-11-25T00:40:53ZindForest Product Research and Development CenterJurnal Penelitian Hasil Hutan (Journal of Forest Products Research)0216-43292442-89572017-08-0114141910.20886/jphh.1984.1.4.14-192152PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)Osly Rachman0Pusat Penelitian dan Pengembangan Hasil HutanThe  effect  of  cooking  condition  on  the  quality  of rattan  is presented in  this article.  Round     fresh   manau   rattan  samples, each  of 100 cm in length and 3 cm in diameter were 80 stems  in all. The samples  were devided  into  4 groups before cooking. Each  group was cooked  with four different oil mixtures and four levels of cooking time. The results  reveal  that  the composition  of cooking  oils has a significant   effect  on  the  cane  color and  compressive strength  parallel to grain. but has no effect  on shear strength  of the rattan. The  mixtures  containing  coconut oil tends to reduce the  rate  of rattan  skin  color change  during  cooking.  Also,  such composition produced  better rattan skin  color in comparison with those treated with others.http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3140mixturescoconutpresentedcondition
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Osly Rachman
spellingShingle Osly Rachman
PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research)
mixtures
coconut
presented
condition
author_facet Osly Rachman
author_sort Osly Rachman
title PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
title_short PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
title_full PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
title_fullStr PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
title_full_unstemmed PENGARUH KONDISI PENGGORENGAN TERHADAP KUALITAS ROTAN MANAU (CALAMUS MANAN MIQ.)
title_sort pengaruh kondisi penggorengan terhadap kualitas rotan manau (calamus manan miq.)
publisher Forest Product Research and Development Center
series Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research)
issn 0216-4329
2442-8957
publishDate 2017-08-01
description The  effect  of  cooking  condition  on  the  quality  of rattan  is presented in  this article.  Round     fresh   manau   rattan  samples, each  of 100 cm in length and 3 cm in diameter were 80 stems  in all. The samples  were devided  into  4 groups before cooking. Each  group was cooked  with four different oil mixtures and four levels of cooking time. The results  reveal  that  the composition  of cooking  oils has a significant   effect  on  the  cane  color and  compressive strength  parallel to grain. but has no effect  on shear strength  of the rattan. The  mixtures  containing  coconut oil tends to reduce the  rate  of rattan  skin  color change  during  cooking.  Also,  such composition produced  better rattan skin  color in comparison with those treated with others.
topic mixtures
coconut
presented
condition
url http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3140
work_keys_str_mv AT oslyrachman pengaruhkondisipenggorenganterhadapkualitasrotanmanaucalamusmananmiq
_version_ 1725288213238513664

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