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This document summarizes a study that examined the effect of temperature and drying time on the chemical properties and organoleptic qualities of sale (dried slices) made from banana kapas (Musa comiculata). The study found that higher drying temperatures (75°C) and longer drying times (21 hours) produced sale with lower water content, ash content, and vitamin C levels but higher reducing sugar levels. Organoleptic testing found that samples dried at 75°C for 21 hours had a brown color, sweet taste, banana
- Author
- Liyana Halim
- Language
- EN