CD Skripsi

Kombinasi Buah Sirsak Dengan Buah Naga Dalam Pembuatan Velva

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Velva is a dessert made from fruits which has low fat and high fiber. The
purpose of this research was to get the right combination of soursop and red
dragon fruit puree in making velva. This study used a complete randomized
design with five treatments and three replications, resulting in 15 experimental
units. The treatment in this research were SN1 (90% soursop puree : red dragon
fruit puree 10%), SN2 (70% soursop puree : 30% red dragon fruit puree), SN3
(50% soursop puree : 50% red dragon fruit puree), SN4 (30% soursop puree : 70%
red dragon fruit puree), and SN5 (10% soursop puree : 90% red dragon fruit
puree). Parameters observed in this study included overrun, total solids, melting
point and sensory assessment (descriptive and hedonic). The result of the
observation was analyzed statistically using analisys of variance and continued
with Duncan's New Multiple Range Test (DNMRT) test at 5% level. The best
treatments of this study was SN3 which had overrun 18.22%, melting time 21.23
minutes, total dissolved solid 39.59°Brix, and organoleptic scores SN3 here 3.53
(red colour), 3.67 (soursop and dragon fruit flavour), 2.83 (soursop and dragon
fruit taste), 3.03 (rather soft texture) and (2.15) overall was preferred by the
panellists.
Keyword : Velva, soursop, dragon fruit, puree

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0054)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xi, 70 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0054)

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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