CD Skripsi

Evaluasi Mutu Dodol Yang Dibuat Dari Tepung Beras Ketan Dan Buah Nipah (Nypa Fruticans)

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The research were to determine the best ratio of sticky rice and nipa palm suitable into a made of dodol and to evaluate the preference acceptance of dodol by the panelists. This research was conducted by using a completely randomized designed experiments, with four treatments and four repetitions. The treatments were KN1 (sticky rice and nipa palm were 90% and 10%), KN2 (sticky rice and nipa palm 85% and 15%), KN3 (sticky rice and nipa palm 80% and 20%) and KN4 (sticky rice and nipa palm 75% and 25%). The collected data were statistically analyzed by using analysis of variance and continued with duncan’s new multiple range test at level 5%. The result of analysis of variance showed that the ratio sticky rice and nipa palm had significantly affect moisture, ash, crude fiber, sucrose contents and texture, but did not significantly affect fat content, colour and flavor of dodol. The results showed that the dodol chosen treatment was KN2 with moisture content of 19.34%, ash 1.17%, fat 12.75%, crude fiber 0.91%, sucrose 48.12% and had a sweet taste, chewy texture, brown colour, and panelists favored overall test of dodol.Keywords: dodol, nipa palm, sticky rice

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0014)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0014)

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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