KARAKTERISTIK TEPUNG TAPAI DENGAN PENGERINGAN OVEN DAN APLIKASINYA DALAM PEMBUATAN ES LILIN

The purpose of this study was to determine the characteristic of tapai flour with heated oven in application of making ice lolly. The research was conducted at Agricultural Product Chemical Laboratory and Microbiology Laboratory, Agricultural Technology Departement, Faculty of Agriculture, Sriwijaya University from July 2020 to January 2021. This research used factorial completely randomized design (RALF) with two treatment factors and each treatment was repeated three times. The first factor (A) is the drying temperature (60oC, 70oC and 80oC) and the second factor (B) is the drying time (8 hours, 9 hours, 10 hours and 11 hours).The parameters of tapai flour that were observed included microbiological tests (total plate count), chemical tests (total acid, reducing sugar and water content) and physical tests (water absorption capacity, browning index and density), while the ice lolly parameters observed were physical tests (melting rate).The results showed that the treatment of drying temperature and drying time had a significant effect on water content, browning index, water absorption capacity, density, total acid, reducing sugar of tapai flour and the melting rate of the ice lolly. The interaction between drying temperature and drying time showed a significant effect on reducing sugar of tapai flour.