CD Skripsi

Pemanfaatan Bubur Kelopak Bunga Rosela Dalam Pembuatan Velva Bengkuang

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ABSTRACT
Velva is a frozen dessert that has high fiber and low fat. Velva can be made of fruits, vegetables, and tubers. This research aimed to get the best formulation of roselle puree in making velva jicama. This study used a random design (CRD) with four treatments and four replications to obtain 16 experimental units. The research consisted of jicama puree and roselle puree, namely BR1 (95:5), BR2 (85:15), BR3 (75:25), and BR4 (65:35). Parameters in this research include pH, overrun, melting time, crude fiber, antioxidant and sensory assessment (descriptive and hedonic). The data parameters were analyzed statistically using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) at 5% level. Results of the research showed that additions of roselle puree and jicama significantly affected pH, overrun, melting time, crude fiber, antioxidant and sensory assessment. The best treatment was BR4 with jicama puree: roselle puree (65:35) with analysis result 4.20 pH, 14.74% overrun 18.80, melting time, 1.00% crude fiber, and 92.99 IC50ppm antioxidant. Descriptive sensory assessment of velva was a reddish purple color, scanted with roselle flavor, jicama and roselle taste, and rather soft textured, and panelists like the velva best from hedonic assessment.
Keywords: Jicama, roselle, velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111988

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606111988

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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