CD Skripsi

Mutu Saus Dengan Bahan Dasar Tomat, Wortel Dan Minyak Sawit Merah

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ABSTRACT
Sauce is a processed food made from vegetables which used for food flavorings. The purpose of this study was to obtain the best comparison between tomato paste and carrot extract in order to obtain sauce quality in accordance to SNI. This research was conducted using a Completely Randomized Design (CRD) consisting of 5 treatments and 3 replications to obtain 15 experimental units. The obtained data were statistically analyzed using ANOVA, if F is greater or equal to F table then proceed with DNMRT test at the level of 5%. The results of each treatment showed significant differences in each treatment of total dissolved solids, viscosity, total plate number, total carotene, sensory assessment both descriptively and hedonic test, but had no significant effect on pH and aroma of hedonically. The best treatment in this study was STW3 (tomato paste : carrot extract (70:30)), with pH 3.83, total dissolved solids of 26.33%, viscosity of 19,944 cP, total plate number of 1.33 × 102 colony.g-1, total carotene of 590.46 ppm, and was prefered in a hedonic test with a description of red colour, between tomato and carrot flavour, viscous and slightly sweet.
Keywords: tomatoes, sauce, carrots, red palm oil

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0038)

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 (0038)

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

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