CD Skripsi

Rasio Ekstrak Buah Jambu Biji Merah (Psidium Guajava L.) Dan Ekstrak Buah Apel Hijau Manalagi (Mallus Sylvestris Mill.) Terhadap Mutu Permen Jelly

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The purpose of this research was to obtain the best ratio of red guava and manalagi green apple in making of jelly candy. This research used a Completely Randomized Design with five treatments and three replications followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatments in this research were ratio of red guava extracts and manalagi green apple extracts P1 (90 : 10), P2 (80 : 20), P3 (70 : 30), P4 (60 : 40) and P5 (50 : 50). The result of analysis variance showed that ratio of red guava extracs and manalagi green apple extracts significantly affected on moisture contents, ash contents, vitamin C, reduction sugar contents, description of sensory test colour, flavour, texture, hedonic of sensory test texture and overall test, but did not significantly affected on hedonic of sensory test colour, flavour and taste of jelly candy. The best formulation of jelly candy was P1 with moisture content 7.23%, ash content 0.51%, vitamin C 66.29mg, sugar reduction content 19.60%, has brown colour, sweet taste, red guava flavour, rather chewy texture and rather like on overall test.
Keywords: Jelly candy, red guava, green apple manalagi

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0064)

Penerbit

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

Deskripsi Fisik

xii, 85 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0064)

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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