Pengeringan kemoreaksi untuk meningkatkan viabilitas benih csbsi mersh (Chemoreaction drying to increase viability of red chilli seed)

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DC Field	Value	Language
dc.contributor.author	Julianti, Elisa
dc.contributor.author	Soekarto, Soewarno T.
dc.contributor.author	Hariyadi, Purwiyatno
dc.contributor.author	Syarief, Atjeng A.
dc.date.accessioned	2011-12-23T02:51:33Z
dc.date.available	2011-12-23T02:51:33Z
dc.date.issued	2011
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/52695
dc.description.abstract	This research was aimed to study the effect of chemoreaction drying with quicklime (CaO) on viability of red chilli seed. It was found that chemoreaction drying with quicklime could dry the red chilli seed with high viability. The optimal quicklime (CaO) ratio to dry red chilli seed to produce high viability was 3:1. The experiment also demonstrated that drying time with quicklime was shorter than sun drying or oven drying. The storage of red chilli seed within primary and secondary waterbinding area could maintain its high viability at room temperature.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Pengeringan kemoreaksi untuk meningkatkan viabilitas benih csbsi mersh (Chemoreaction drying to increase viability of red chilli seed)	en
Appears in Collections:	Food Science and Technology

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_soewarno t. soekarto 1.pdf	publication	375 kB	Adobe PDF	View/Open
convert_soewarno t1.doc	publication	2.54 MB	Microsoft Word	View/Open

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