CD Skripsi

Pemanfaatan Buah Pedada Dan Buah Cempedak Dalam Pembuatan Fruit Leather

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ABSTRACT
This research aimed to get the best ratio of crabapple mangrove fruit puree and cempedak fruit puree in the making of fruit leather. This research used a complete randomized design (CRD) which consists of four treatments and four replications. The treatments in this research were the ratio of crabapple mangrove fruit puree and cempedak fruit puree, were PC1 (100:0), PC2 (75:25), PC3 (50:50), PC4 (25:75). Parameters observed in this research were moisture content, ash content, pH level, total dissolved solids, crude fiber content, sensory test colour, flavour, taste, chewiness, and overall assessment hedonically. Data were statistically analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at 5% level. The results showed that comparing crabapple and puree of cempedak fruit were significantly affected moisture content, ash content, pH level, total dissolved solids, crude fiber content fruit leather. The best treatment was PC4 (ratio of mangrove and cempedak fruit puree=25:75) which had fruit leather with a moisture content of 7.82%, ash 0.68%, pH 5.17, total dissolved solids 32.80ºBrix, crude fiber 3, 31%. The sensory qualities of this fruit leather include yellow color (score 1.40), the taste of cempedak fruit (score 1.70), sweet taste (score 2.30), slightly chewy elasticity (score 2.30). Overall hedonic assessment, fruit leather on PC4 treatment, panelists favored (score 4.37).
Keywords: cempedak fruit puree, crabapple mangrove fruit puree, fruit leather

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506110776

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506110776

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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