CD Skripsi

Pemanfaatan Buah Pedada Dan Buah Api-Api Pada Pembuatan Fruit Leather

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The purpose of this research was to get the best combination of pedada porridge and api-api porridge. The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications. The treatments were PA1 (Pedada porridge 90% : api-api porridge 10%), PA2 (Pedada porridge 80% : api-api porridge 20%), PA3 (Pedada porridge 70% : api-api porridge 30%), PA4 (Pedada porridge 60% : api-api porridge 40%) and PA5 (Pedada porridge 50% : api-api porridge 50%). The data obtained were analyzed statistically using Anova and DNMRT at 5%. The research showed that using pedada porridge and api-api porridge water content, ash content, degree of acidity (pH), protein content, fat content, reduction sugar content, crude fiber content and organoleptic test. The best treatment of fruit leather from this research is PA3 which water content 9,19%, ash content 1,05%, degree of acidity (pH) 3,13, protein content 1,87%, fat content 0,28%, reduction sugar content 43,17% and crude fibercontent 4,62%. Rather green colour, a little bit pedada porridge and api-api porridge flavour, sour taste slightly sweet, the texture rather springy and overall assesment of fruit leather was preferred by the panelist.
Keywords : Fruit leather, pedada porridge and api-api porridge

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0039)

Penerbit

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

Deskripsi Fisik

xiv, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0039)

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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