CD Skripsi

Pembuatan Fruit Leather Dari Campuran Umbi Bengkuang Dan Buah Nanas

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ABSTRACT
The purpose of this study was to obtain the best ratio of jicama and
pineapples in the manufacture of fruit leather. This study used a completely
randomized design with five treatments and three replications, in order to obtain
15 experimental units. The treatments in this study were the ratio of jicama and
pineapples, namely BN1 (100%), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5
(60:40). Parameters observed in this study included moisture content, ash content,
degree of acidity (pH), crude fiber content, and sensory assessment (descriptive
and hedonic). The data obtained were analyzed statistically using Anova and
DNMRT at the 5% level. The results showed that the manufacture of fruit leather
from a mixture of jicama and pineapples significantly affected the moisture
content, ash content, acidity (pH), crude fiber content, and sensory assessment.
The best treatment in this study was BN5 which had a moisture content of
10.84%, ash content of 0.31%, acidity (pH) 4.01, crude fiber content of 1.50%.
The results of the descriptive test of fruit leather with the best treatment had a very
yellow color, very pineapples scented, sour taste and have a slightly chewy texture
which ware preferred by panelists for an overall assessment.
Keywords: fruit leather, jicama, pineapple

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606197494

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606197494

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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