CD Skripsi

Pembuatan Velva Probiotik Berbasis Buah Pepaya Dan Nanas Dengan Penambahan Lactobacillus Plantarum 1

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ABSTRACT
The purpose of this study was to determine the ratio of papaya pulp and pineapple pulp in the manufacture of probiotic velva with LAB viability and good quality. This research was conducted experimentally using a completely randomized design, five treatments, and three replications in order to obtain 15 experimental units. The treatments used were the ratio of pineapple pulp and papaya pulp including PN1 (10:90), PN2 (20:80), PN3 (30:70), PN4 (40:60), and PN5 (50:50). Observations were made on crude fiber content, overrun, acidity (pH), melting time, total titrated acid, total lactic acid bacteria, and sensory assessment of color, taste, aroma and texture. The data obtained were analyzed statistically by Analysis Of Variance (ANOVA) using IBM SPSS Statistics 26 software. If F count is F table, then continue with Duncan's New Multiple Range Test (DNMRT) at a level of 5%. The ratio of papaya pulp and pineapple pulp has a significant effect on crude fiber content, overrun, degree of acidity (pH), melting time, total lactic acid bacteria, total acid, and sensory evaluation. The best treatment in this study was P5 (50:50) with the criteria of fiber 0.56%, overrun 12.28%, acidity 4.31, melting time 16.28 minutes, total acid titrated 0.49% and total lactic acid bacteria 8 ,08 log CFU/ml, very orange in color, slightly sweet sour taste, no sour aroma, rough texture and overall sensory assessment was favored by the panelists.
Keywords : papaya, pineapple, velva, probiotics

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606123404

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

1606123404

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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