CD Skripsi

Kombinasi Buah Pepaya Dan Bonggol Buah Nanas Dalam Pembuatan Velva

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ABSTRACT
Velva is a frozen dessert made from fruits which has low fat and high fiber. The purpose of this research was to obtain the best combination of papaya fruit and pineapple stem puree for quality and sensory velva produced. This study used a completely randomized design with five treatments and four replications, resulting in 20 experimental units. The treatment in this research was the ratio of papaya fruit puree and pineapple stem puree, included with level PBN1 (90:10), PBN2 (80:20), PBN3 (70:30), PBN4 (60:40), PBN5 (50:50). Parameters observed in this study included overrun, melting time, crude fiber content, total solids, pH, and assessment sensory (descriptive and hedonic). The best treatment was a treatment with papaya fruit puree and pineapple stem puree (50:50) with 32.07% total solids, 2.73% overrun, 7.33 minutes melting time, 3.23 % crude fiber, and 4.15 pH. The result of the descriptive test of the velva from the best treatment was yellow colour, scented with pineapple stem fruit flavor, pineapple stem fruit taste, soft textured, and overall acceptance the panelists like the velva produced.
Keywords: papaya fruit, pineapple stem fruit, velva.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506116301

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506116301

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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