CD Skripsi

Penambahan Jambu Merah Pada Pembuatan Dodol Dari Tepung Beras Ketan Dan Biji Nangka

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Dodol fruit is a food product made from ripe fruit flesh that has been crushed, then cooked and added with sugar, coconut milk and other food ingredients such as glutinous rice flour. The purpose of this research was to get the best quality dodol based on the level use of red guava. The addition of red guava serves to increase the added value and benefits of the red guava and add flavor to dodol. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s Multiple Range Test (DMRT) at the 5% level. The treatments in this study were the addition of red guava based on total flour used with four levels; P1, P2, P3, and P4 (20%, 30%, 40%, and 50% of the total flour used). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the use of red guava had a significant effect on all parameters. The best treatment in this study was P4 (the addition of red guava 50% of the total flour used) with a moisture content of 19.61%, ash content of 1.15%, fiber content of 12.72% and sucrose content 41.13% and the overall sensory assessment was favored by the panelists.

Keywords: dodol, glutinous rice flour, jackfruit seeds, red guava

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706114374

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Hasil Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706114374

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

Vina

Versi lain/terkait

Lampiran Berkas

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