CD Skripsi

Pemanfaatan Kulit Buah Naga Merah (Hylocereus Polyrhizus) Sebagai Bahan Tambahan Dalam Pembuatan Es Krim

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Red dragon fruit peel has red colour that it can be used as natural dyes. The aims of study to set the best formulations of red dragon fruit peel in physical properties and organoleptic. This research used a Completely Randomized Design (CRD) with in four treatments and four replications. The treatment in this study are E0 (without the addition peel of red dragon fruit), E1 (addition of 2% red dragon fruit peel), E2 (addition of 4% red dragon fruit peel), and E3 (addition of 6% red dragon fruit peel). Data obtained were treated by analysis of variance followed by Duncan New Multiple Range Test (DNMRT) the level of 5%. The results showed that the addition of red dragon fruit peel had significant effect in overrun, melting time, fiber content, texture and colour hedonic, overall acceptance and descriptive sensory (texture, colour and flavor). The addition of red dragon fruit peel had not significant effect in taste and flavor hedonic and descriptive sensory. The best formulation this study is addition of 6% red dragon fruit peel.
Keywords : Red dragon fruit peel, ice cream.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 115 (0045)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2015

Deskripsi Fisik

vi, 45 hlm.:ill.; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 115 (0045)

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

Lampiran Berkas

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