CD Skripsi

Sifat Fisikokimia Dan Organoleptik Selai Nanas Lembaran Dengan Variasi Tepung Porang Sebagai Penstabil

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Jam slice is the result of modifying jam from a semi-solid form into a compact, plastic, and non-sticky sheet. The purpose of this study was to determine the concentration of flour on its physicochemical and organoleptic properties and to obtain the best concentration of porang flour in making jam slice. The research were carried out experimentally using a completely randomized design (CRD) with four treatments and four replications, resulting in 16 experimental units. The treatment in the study was the addition of flour, namely TP1 (addition of porang flour 0.25 g), TP2 (addition of porang flour 0.50 g), TP3 (addition of porang flour 0.75 g), and TP4 (addition of porangflour1.00 g). Theparameters observed include moisture content, ash content, syneresis test, total dissolved solids (TPT), crude fiber content, and sensory assessments consisting of descriptive tests and hedonic tests which include color, aroma, taste, elasticity, and overall assessment konsistensi content of the jam slice. The treatment chosen in this study was TP3 treatment with the addition of 0.75 g flour which has the characteristics of a moisture content of 17.17%, ash content of 0.30%, syneresis test on day 2 1.89%, day 4 3.42%, 6 day 4.28%, total dissolved solids (TPT) 22.10 °Brix, crude fiber content 0.05% with a descriptive color of yellow, pineapple aroma, sweet taste, chewy and overall liked.

Keywords: jam slice, pineapple, porang flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906196338

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906196338

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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