CD Skripsi

Pembuatan Velva Probiotik Berbasis Daging Kelapa Muda Dan Nanas Dengan Penambahan Lactobacillus Plantarum 1

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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
young coconut flesh and pineapple 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 treatment in this research was the ratio of young coconut
flesh puree and pineapple puree, namely KN1 (90:10), KN2 (80:20), KN3 (70:30),
KN4 (60:40), and KN5 (50:50). Parameters observed in this study were overrun,
melting time, crude fiber content, pH, total lactic acid bacteria and sensory
assessment (descriptive and hedonic). Results of the research showed that addition of
young coconut flesh puree and pineapple puree significantly affected overrun,
melting time, crude fiber, pH, total lactic acid bacteria and sensory assessment. The
best treatment was a ratio of young coconut flesh puree and pineapple puree (60:40)
with 11.12% overrun, 14.17 minutes melting time, 0.15% crude fiber, 3.17 pH, and
9.11 log CFU/ml total lactic acid bacteria. The result of the descriptive test of the
velva from the best treatment was yellow, sour smell, very sour taste, soft in texture,
and panelists like the velva for overall hedonic assessment.
Keywords: pineapple, probiotic, velva, young coconut

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 122 (0002)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 122 (0002)

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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