CD Skripsi

Karakteristik Fisik, Kimia, Dan Sensori Sursop Dan Sorbet Kentang Ungu

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Sorbet is a food dessert made from frozen vegetables and fruits. Soursop and purple sweet potato can be used as raw materials in making sorbet. The study aimed to obtain the ratio of soursop pulp and purple sweet potato pulp which is selected in the making of sorbet. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatments in this study were the ratio of soursop pulp and purple sweet potato pulp namely SU1 (90:10), SU2 (80:20), SU3 (70:30), and SU4 (60:40). Data obtained were statistically analyzed using analysis of variance and continued with duncan's multiple range test (DMRT) at a 5% level. The results showed that the ratio of soursop pulp and purple sweet potato pulp had a significant effect on overrun, melting time, total solids, crude fiber content, antioxidant activity and color test using a colorimeter as well as descriptive sensory assessment of color, aroma, texture, taste and hedonic sensory assessment of color, aroma, texture, taste, and overall. The best treatment in this study was SU4 (soursop pulp 60: purple sweet potato pulp 40) which had 4.38 pH, 9.23% overrun, 13.69 minutes melting time, 33.71% total solids, 1.07% crude fiber content, 89.31 ppm IC50 (strong), 19.46 L*, 24.33 a*, and -4.23 b* values in the color analysis. The sorbet had a purple color, slightly soursop flavored, slightly soft textured and slightly soursop flavored, while the hedonic assessment of color, aroma, texture taste, and overall attributes were liked by the panelists.

Keywords: sorbet, soursop, purple sweet potato

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806124861

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806124861

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

Vina

Versi lain/terkait

Lampiran Berkas

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