CD Skripsi

Pemanfaatan Sirsak Dan Nanas Dalam Pembuatan Velva

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ABSTRACT


Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of soursop and pineapple puree for quality and sensory velva produced. This study used a complete randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment research were SN1: soursop puree and pineapple puree (90:10), SN2: soursop puree and pineapple puree (80:20), SN3: soursop puree and pineapple puree (70:30), SN4: soursop puree and pineapple puree (60:40), SN5:soursop puree and pineapple puree (50:50). Parameters observed in this study included pH, overrun, melting time, crude fiber content, vitamin C and assessment sensory (descriptive and hedonic). The best treatment was a treatment with soursop puree and pineapple puree (50:50) with 4,68 pH, 16,73 % overrun, 10,43 minutes melting time, 4,79 % crude fiber and 18,14 mg vitamin C . The result of the descriptive test of the velva from the best treatment was yellow color, scented with soursop and pineapple fruit flavor, pinapple taste, textured very soft and overall acceptance the panelists like the velva produced.

Keywords: velva, soursop, pineapple

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0035)

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 (0035)

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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