CD Skripsi

Pemanfaatan Mangga Arum Manis Dalam Pembuatan Dodol Dengan Perbedaan Konsentrasi Tepung Ketan Dan Rumput Laut

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Utilization of mango sweet flavouring indirectly encourage mango processing into derived products. One of derivative products of flavouring sweet mango of dodol. Dodol is expected to be high in fiber, fiber can be obtained from the addition of seaweed in the manufacture dodol. The purpose of research is the use in the manufacture of making. Dodol with different concentrations of glutinous rice and seaweed. Study was conducted using a Completely Randomized Design (CRD) with 4 treatments and 4 replications. Each study uses comparative glutinous rice and seaweed that is different in each treatment including K1R1 (85%,15%), K2R2 (80%,20%), K3R3 (75%,25%) and K4R4(70%,30%). Parameters measured were moisture content, ash, crude fiber, and organoleptic. The best treatment is K1R1 with sticky rice flour ratio of 85% and 15% moisture content of grass yield 10.14%; ash content of 0.39%; crude fiber of 8.30% and 4.03% overall acceptance.
Keywords: Mango sweet flavouring, seaweed, glutinous rice, dodol

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 115 (0050)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2015

Deskripsi Fisik

v, 44 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 115 (0050)

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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