CD Skripsi

Pemanfaatan Buah Nipah Dan Umbi Bit Pada Pembuatan Fruit Leather

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ABSTRACT
Fruit leather is a type of snack food made from fruit, in the form of a thin
sheet, has consistency, distinctive taste depending on the type of fruit used. The
purpose of this study was to obtain the best ratio between nipah pulp and beetroot
pulp to make fruit leather. This study used completely randomized design (CRD)
consisting of four treatments and four replications. The treatment in this study
were the comparison of nipah fruit pulp and beetroot pulp, namely NB1 (85:15),
NB2 (75:25), NB3 (65:35) and NB4 (55:45). The parameters observed in this
study were water content, ash content, pH content, fiber content, antioxidant
activity and sensory tests for color, taste, texture and overall assessment. Data
were statistically analyzed using Analysis of Variance (ANOVA) followed by
Duncan’s Multiple Range Test (DMRT) at 5% level. The results showed that the
ratio of nipah fruit pulp and beetroot pulp significantly affected water content, ash
content, ph content, crude fiber content, antioxidant activity, sensory tests on
color, taste, aroma, texture and overall assessment. The best treatment of fruit
leather in this study was nipah fruit pulp and beetroot pulp (85:15), with moisture
content 7.63%, ash 0.78%, pH 4.40, crude fiber 2.62%, antioxidant activity
118.31 ppm, red color (score 2.00), sweet taste (score 2.00), the aroma was
slightly fragrant with nipah fruit and beetroot (score 3.00), chewy texture (score
4.43) and the overall rating is favored by the panelists (score 4.43).
Keywords: Fruit leather, nipah pulp and beetroot pulp

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506111067

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506111067

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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