CD Skripsi

Kombinasi Buah Kuini Dan Umbi Bit Dalam Pembuatan Fruit Leather

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ABSTRACT
The purpose of this research was to obtain the best combination of kuini
fruit and beetroot in the making of fruit leather. This study used a completely
randomized design with five treatments and three replications, resulting in 15
experimental units. The treatment in this research was the ratio of kuini fruit and
beetroot pulp, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and
KB5 (50:50). Parameters observed in this study were moisture content, ash
content, pH, crude fiber content, total sugar content, antioxidant activity, and
sensory assessment (descriptive and hedonic). The data obtained were analyzed
statistically using Anova and DNMRT at 5% level. The results of the research
showed that the combination of kuini fruit and beetroot in the fruit leather had a
significant effect on moisture content, ash content, pH, crude fiber content, total
sugar content, and sensory assessment of the fruit leather. The best treatment in
this research was KB2 which had 9.75% moisture content, 0.84% ash content,
3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm
antioxidant activity. The result of the descriptive test of the fruit leather from the
best treatment were dark red color, very flavorful kuini fruit, very sweet and had a
chewy texture that was preferred by panelists for an overall assessment.
Keywords: beetroot, fruit leather, kuini

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606112093

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606112093

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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