STUDI PENGOLAHAN PASTA GAMBIR MENJADI GAMBIR KERING CETAK BERBENTUK “BISKUIT” (The study about gambir paste processing to make biscuit form drying gambir)

Kasim , Anwar and Gusminar , Eli and Hamzah, Nurhaida (2010) STUDI PENGOLAHAN PASTA GAMBIR MENJADI GAMBIR KERING CETAK BERBENTUK “BISKUIT” (The study about gambir paste processing to make biscuit form drying gambir). Jurnal Stigma, XIII (2). ISSN 0853-3776

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Abstract

The study about gambir paste processing to make biscuit form drying gambir (BDG) was conducted in order to know processing properties of gambir paste to form BDG. Target density of BDG through pressing was 0.6 g/cm3, 0.7 g/cm3, 0.8 g/cm3, 0.9 g/cm3, 1.0 g/cm3 and 1.1 g/cm3. Gambir paste properties was water content 262.83% ( dry basis), stiasny number 84.32%, catechin content 72.22% and solid material content in 100 g paste 27.56 g. BDG properties, sun drying perode 9 hour, was water content 16.39 to 18.07%, brittleness 28.75 to 52.55% (all of product brittle), catechin content 81.55% to 87.36%, stiasny number 88.48 to 94.19%, brown and brownish yellow in color and product relief form not flat, slightly flat to flat. Processing waste liquid content 2.45 to 5.13% solid material. Sufficient target density was 0.9 g/cm3. Key words: gambir, catechin

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