CD Skripsi

Pemanfaatan Buah Nanas Dan Buah Okra Dalam Pembuatan Fruit Leather

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The purpose of this research was to get the best combinaton of okra and pineapple fruit on the quality and sensory characteristic of fruit leather. This research was conducted experimentally by using a complete rendomized design (CRD) which consist of four treatments and four replicatesions. Data obtained were statistically analyzed by using Analysis of Variance and continued with Duncan’s New Multiple Range test at 5% level. The results showed that ratio of okra and pineapple pulp significantly affected pH, moisture, ash, fiber and total sugar contents, as well as dissolved total solid, sensory test of color, flavour, taste, and texture. The best treatment in this research was NO3 (70% pineapple : 30% okra) with of 6.81% moisture content, 0.81% ash, 4.57 pH, 5.58% fiber, 39.96% total sugar, and 51.59oBrix total disolved solid. The results of descriptive test on the fruit leather showed that the fruit leather had brownish yellow color (2.63), smell of pineapple and okra (3.17), pineapple and okra taste (3.07), a little chewy texture (2.57) and overall assessment hedonically was favoured by panelists (3.66) Keyword: fruit leather, pineapple, okra

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0007)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2020

Deskripsi Fisik

xi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0007)

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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