CD Skripsi

Karakteristik Mutu Kimia Dan Sensori Fruit Leather Jambu Kristal Dengan Ubi Jalar Ungu

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ABSTRACT
The purpose of the study was to obtain the best ratio of crystal guava pulp and purple sweet potato pulp in making fruit leather according to SNI 3747‒2008 on fruit jam. The treatments of fruit leather in this study were the ratio of crystal guava fruit pulp and purple sweet potato pulp including JU1 (90:10), JU2 (80:20), JU3 (70:30), JU4 (60:40), and JU5 (50:50). The parameters observed were moisture content, ash content, acidity degree (pH), crude fiber content, total sugar content, and sensory assessment which includes color, aroma, taste, chewiness and overall hedonic assessment. The data obtained were statistically analyzed using Analysis of variance (ANOVA) using IBM SPSS statistics 23. The results showed that the ratio of crystal guava pulp and purple sweet potato pulp had a significantly affected moisture content, ash content, acidity (pH), crude fiber content, total sugar content, and sensory assessment. The selected treatment based on test parameters was the ratio of crystal guava fruit pulp and purple sweet potato pulp JU5 (50:50) which produced a moisture content of 9.58%, ash content of 0.91%, acidity (pH) 4.85, fiber content of 3.10%, total sugar content of 63.84% and had a very purple color, very purple sweet potato aroma, very sweet, and had a slightly chewy texture and overall sensory assessment was highly liked by the panelists.
Keywords: crystal guava fruit, fruit leather, purple sweet potato.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606112063

Penerbit

Pekanbaru. : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606112063

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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