CD Skripsi

Pemanfaatan Kolang-Kaling Dan Buah Naga Merah Dalam Pembuatan Velva

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ABSTRACT
Velva is a frozen dessert made from fruits and vegetables which has low
fat and high fiber. The purpose of this research was to obtain the best combination
of sugar palm fruit and red dragon fruit puree on the quality of velva. This study
used a completely randomized design with five treatments and three replications,
resulting in 15 experimental units. The treatments in this research were the ratio of
sugar palm fruit puree and red dragon fruit puree, included with level namely
KN1 (90:10), KN2 (80:20), KN3 (70:30), KN4 (60:40), KN5 (50:50). Parameters
observed in this study included were overrun, melting time, crude fiber content,
total solids, pH, antioxidant and sensory assessment (descriptive and hedonic
taste). Results of the research showed that addition of sugar palm fruit puree and
red dragon fruit puree significantly affected to overrun, melting time, crude fiber,
total solids, pH, antioxidant and sensory taste. The best treatment was a treatment
with sugar palm fruit puree and red dragon fruit puree (50:50) with 5.46 %
overrun, 7.35 minutes melting time, 1.30 % crude fiber, 23.92% total solids, 3.32
pH, and 80.13 IC50 (μg/ml) antioxidant. The result of the descriptive test of the
velva from the best treatment was purple, scented with red dragon fruit flavor, red
dragon fruit taste, soft textured, and for overall acceptance the panelists like the
velva produced.
Keywords: velva, sugar palm fruit, red dragon fruit

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0008)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian –Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0008)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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