CD Skripsi

Pemanfaatan Wortel Dan Bonggol Nanas Dalam Pembuatan Permen Jelly

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The purpose of this research was obtained the best ratio of carrot extracts and pineapple hump extracts to produce jelly candy with good quality according to SNI 3574-2-2008. The research was used completely randomized design with five treatments and three replications. The treatment were WB1 (carrot 90 : 10 pineapple hump ), WB2 (carrot 80 : 20 pineapple hump), WB3 (carrot 70 : 30 pineapple hump), WB4 (carrot 60 : 40 pineapple hump) and WB5 (carrot 50 : 50 pineapple hump). The obtained data were analyzed by Analysis of Variance followed by Duncan’s New Multiple Range Test at 5% level. The result of variance showed that ratio of carrot and pineapple hump significantly affected on moisture content, ash content, pH, reduction sugar content, descriptive of sensory test on colour, flavour, taste, texture, hedonic of sensory test on colour, taste, texture and overall test before. The best formulation jelly candy were WB5 (carrot 50 : 50 pineapple hump). The Treatment WB5 contained moisture content 5.60%, ash content 0.97%, pH 4.32, reduction sugar content 21.43% with a description of colour was orange yellowish (2.97), flavourful carrots and pinepple somewhat (3.47), pinepple taste (3.77), chewy textured (1.93) and overall rated were liked by the panelists.
Keywords: Jelly candy, carrot and pineapple hump

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0065)

Penerbit

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

Deskripsi Fisik

viii, 81 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0065)

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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