CD Skripsi

Karakteristik Fruit Leather Dari Umbi Bengkuang Dan Labu Kuning

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ABSTRACT Keywords: fruit leather, jicama, pumpkin
CHARACTERISTICS OF FRUIT LEATHER FROM JICAMA AND PUMPKIN
The purpose of this study was to determine the effect of the ratio of jicama and pumpkin on sensory chemical characteristics and to get the best ratio of jicama and pumpkin in the manufacture of fruit leather. This study used a completely randomized design with four treatments and four replications, resulting in 16 experimental units. The treatment in this study was a comparison of jicama and pumpkin, namely BL1 (20:80), BL2 (30:70), BL3 (40:60), and BL4 (50:50). Parameters observed in this study were moisture content, ash content, 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 ratio of jicama and pumpkin in fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, and sensory assessment of fruit leather. The best treatment in this study was BL1 which had a moisture content of 12.23%, ash content of 0.65%, degree of acidity (pH) 4.13, crude fiber content of 3.79%. The results of the fruit leather descriptivetest from the best treatment were very yellow in color, very pumpkin-scented,very sweet, and had a chewy texture that was preferred by the panelists for overallass

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606123114

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606123114

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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