CD Skripsi

Variasi Rasio Bahan Penstabil Cmc (Carboxyl Methyl Cellulose) Dan Gum Arab Terhadap Mutu Velva Alpukat (Persea Americana Mill.)

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The purpose of this research was to obtain the best concentration ratio of stabilizer CMC and arabic gum in making of avocado velva. This research used Completely Randomized Design (CRD) Experiment with five treatments and three replications followed by DNMRT test at 5% level. The treatments in this research was CG1(stabilizer CMC : arabic gum= 0:1), CG2 (stabilizer CMC : arabic gum= 1:2), CG3 (stabilizer CMC : arabic gum= 1:1), CG4 (stabilizer CMC : arabic gum= 2:1) dan CG5 (stabilizer CMC : arabic gum= 1:0). The result of analyis of variance showed that variations combination of stabilizer CMC and gum arabic has significantly affected the overrun, melting rate, total dissolved solid and sensory value on descriptive and hedonic attribute texture. Variations ratio of stabilizer CMC and arabic gum on descriptive and hedonic did not significantly affected attribute colour, flavour and taste of avocado velva. The best treatment in this research was CG4 (stabilizer CMC :a rabic gum= 2:1) with overrun 20.30%, melting rate 24.19 minutes, total dissolved solid 32.12°Brix, yellow colour, avocado flavour, avocado taste, and soft texture.
Keywords: velva, CMC, arabic gum

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0067)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

x, 70 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0067)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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