CD Skripsi

Pemanfaatan Buah Terong Belanda Dan Buah Belimbing Wuluh Dalam Pembuatan Sirup

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The purpose of this study was to obtain the best ratio of tamarillo and Averrhoa bilimbi for making syrup corresponding to SNI 01-2544-2013.This study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatment for ratio tamarillo and Averrhoa bilimbi are TB1=(90:10), TB2=(80:20), TB3=(70:30), TB4 = (60:40), and TB5 = (50:50). The data obtained were analyzed statistically using ANOVA and DNMRT at the level of 5%. The results showed that the ratio of tamarillo and Averroa bilimbi had a significant effect on pH, sucrose concentration, viscosity, sensory assessment descriptif (colour, aroma and taste) and hedonic (overall assessment). The selected of tamarillo and Averrhoa bilimbi to chemical analysis and descriptive and hedonic sensory assessment was treatment TB1(90% ratio tamarillo:10% ratio averrhoa bilimbi). The selected treatment produced syrup tamarillo and averrhoa bilimbi which had pH value 4,70, sucrose concentration 64,86%, viscosity 257,02 cP. Descriptive sensory assessment is red, tamarillo flavored and sweet acidity. Overall assessment of syrup of tamarillo and averrhoa bilimbi was favored by panelist.

Keywords : syrup, tamarillo, averrhoa bilimbi

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0022)

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 (0022)

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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