CD Skripsi

Karakteristik Tapai Ketan Probiotik Dengan Penambahan Lactobacillus Plantarum 1 Dan Pewarna Alami

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ABSTRACT
Natural color can be used as food additives, for example in the process of
making probiotic sticky rice tapai. The purpose of this study was to determine
the best organoleptic characteristics of natural color, namely red dragon fruit
extract, purple sweet potato extract, and Dracaena angustifolia leaf extract on
probiotic sticky rice tapai. The treatments were TKP 1 (no immersion in natural
color solution), TKP 2 (immersion of 15% red dragon fruit extract), TKP3
(immersion of 15% purple sweet potato extract), and TKP4 (immersion of 15%
Dracaena angustifolia leaves extract). The data obtained were analyzed
statistically using analysis of variance and continued with Duncan's new
multiple-distance test (DNMRT) at the 5% level.The best treatment in this
study was immersion of 15% red dragon fruit extract treatment where
descriptively it was pale orange in color, has sour and alcohol aroma, sweet and
sour taste, and soft hardness level, as well as a The hedonic assessment for
color, aroma, taste, and hardness was the most preferred.
Key words: sticky rice tapai, probiotic, natural color

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506110811

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506110811

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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