CD Skripsi

Pemanfaatan Labu Siam Dan Kelopak Rosella Dalam Pembuatan Selai

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Fruit jam is a semi-wet food processed product from a mixture of fruit juice
and sugar. The purpose of this research was to get the best formulation of chayote
and roselle petal evaluate in the jam quality. This research used a Completely
Randomized Design experiment with five treatments and three replications. The
treatments were LSR1 (chayote puree and roselle petal puree 90:10), LSR2 (chayote
puree and rosella petal puree 80:20), LSR3 (chayote puree and roselle petal puree
70:30) and LSR4 (chayote puree and roselle petal puree 60:40). The value of
observation were analyzed using Analysis of Varians and followed by Duncan’s New
Multiple Range Test on 5% level. The result showed that the ratio of chayote and
roselle petals puree significantly affected acidity, moisture, ash , pectin and sucrose
contents, antioxidant activity, descriptive test of color, flavour, taste and texture. The
best treatment was LSR4 with moisture content 19.42%, ash content 0.26%, pectin
2.63%, sucrose 64.80%, antioxidant activity 9.40 ppm, dark red color, flavourful
rosella, sweet taste little acid, and soft texture of jam.
Keywords: Jam, chayote, rosella petal.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0055)

Penerbit

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

Deskripsi Fisik

xi, 79 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0055)

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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