CD Skripsi

Pemanfaatan Sirsak Dan Wortel Dalam Pembuatan Velva

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ABSTRACT
Velva is a frozen dessert made from fruits that have low fat and high fiber
content. This research aimed was to obtain the best combination of soursop and carrot
puree for the chemical quality and sensory of velva. This study used a complete
randomized design with five treatments and three replications, resulting in 15
experimental units. The treatment was the ratio of soursop and carrot puree namely:
SW1 (90:10), SW2 (80:20), SW3 (70:30), SW4 (60:40), and SW5 (50:50).
Parameters observed in this study included pH, overrun, melting time, crude fiber
content, vitamin C and sensory evaluation (descriptive and hedonic test). The best
treatment was SW1 (soursop puree and carrot puree with ratio 90:10) with pH 5.65,
overrun 6.33%, melting time 21.92 minutes, crude fiber 5.47%, and vitamin C 17.82
mg. The result of the descriptive test of the velva from the best treatment was very
orange color, very soursop fruit flavor, very soursop taste, very soft in texture, and
overall liked by the panelist.
Keywords: carrot, soursop, velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0061)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0061)

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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