CD Skripsi

Karakteristik Velva Buah Alpukat Dengan Penambahan Gula Aren Sebagai Penambah Cita Rasa

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ABSTRACT
Velva is one type of dessert that has a low-fat content. The utilization of avocado as a product in the form of velva is expected to extend the shelf life of avocados and make avocados into other processed products. Usually, velva avocado has a less sweet taste. One of the ingredients that can be used is the addition of palm sugar. This study aims to obtain the best formulation with the addition of palm sugar as a taste in the making of avocado velva. This research was conducted experimentally using a completely randomized design with 4 treatments and 4 replications to obtain 16 experimental units. The treatment in this study was the comparison of avocado pulp and palm sugar as follows: P1 (100:0); P2 (90:10); P3 (80:20); P4 (70:30). The parameters observed in this study are overrun, melting time, total dissolved solids, and descriptive and hedonic sensory assessment of color, aroma, taste, and softness. The results showed that the different ratios of avocado and palm sugar affected melting time, overrun, total dissolved solids, and organoleptic assessment on the attributes of color, aroma, taste, and softness. The best treatment was the P2 treatment which used a combination of avocado and palm sugar 90:10 with total dissolved solids of 21.2708 °Brix, melting time of 12.57 minutes, overrun of 19.5736%, green-brown in color, avocado-scented and soft textured, and panelists love it in terms of color, taste, and softness.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506111946

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506111946

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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