CD Skripsi

Karakteristik Fruit Leather Bengkuang-Rosella Dengan Penambahan Konsentrasi Karagenan Yang Berbeda

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ABSTRACT
Fruit leather is a food product of a kind of dry sweet in the form of a thin sheet that has the consistency and distinctive taste of a type of fruit. The study aimed to obtain the best concentration of carrageenan in the manufacture of fruit leather jicama-rosella. This research was conducted experimentally by using a complete randomized design consisting of five treatments and three replications, resulting in 15 experimental units. The treatment researched was the ratio of carrageenan; K1 (without carrageenan), K2 (0.3%), K3 (0.6), K4 (0.9), and K5 (1.2%). The observed parameters consist of water content, ash content, fiber content, vitamin C, and organoleptic test. The observations were statistically analyzed using ANOVA, followed by Duncan’s New Multiple Range Test (DNMRT) at a 5% significance level. The best treatment of carrageenan from this research was K5 (ratio of carrageenan 1.2%), which had a water content of 24.40%, ash content of 3.02%, fiber content of 8.36, and vitamin C of 10,56 mg. The K5 treatment descriptive sensory evaluation had a reddish yellow color (score 3.80), a bit of carrageenan flavor (score 3.03), tastes sour and a little sweet (score 3.60) and the texture a bit chewy (score 3.27). The panelists also assigned the K5 treatment a favorable overall hedonic score, with an average rating of 3.61.
Keywords: Carrageenan, fruit leather, jicama, rosella

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806111727

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806111727

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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