CD Skripsi

Kualitas Pektin Kulit Pepaya Berdasarkan Tingkat Kematangan Buah

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ABSTRACT
Papaya is a fruit that grows in the tropics, one of which is in Indonesia.
Papaya fruit is usually only consumed for its flesh and its skin is rarely used, but
papaya skin contains pectin. This study aims to determine the characteristics of
the pectin produced from papaya fruit peels with different levels of maturity. The
treatments in this study were the maturity level of papaya skin, such as P1 (100%
green papaya skin color), P2 (75% green papaya skin color), P3 (50% green
papaya skin color), P4 (25% green papaya skin color), P5 (100% yellow papaya
skin color). The results showed that the level of ripeness of papaya fruit peel had
a significant effect on yield, moisture content, ash content, methoxyl content, jelly
formation time and sensory descriptive assessment. The best treatment was
papaya peel pectin with 25% green papaya peel, with water content of 11.00%,
ash content 3.72%, methoxyl content 5.72%, descriptive sensory assessment of
pectin color 3.43 (brown).
Keywords : pectin,carica papaya L, methoxyl.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506116239

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506116239

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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