CD Skripsi

Pembuatan Selai Lembaran Sirsak Dengan Penambahan Kulit Buah Naga Merah

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ABSTRACT
The objective of this study was to obtain exact ratio of soursop fruit puree and red
dragon fruit peel puree in making slice jam. This study used a completely
randomized design (RAL) with five treatments and three replications, namely :
SK1 (soursop fruit puree 90:10 red dragon fruit peel puree), SK2 (soursop fruit
puree 80:20 red dragon fruit peel puree), SK3 (soursop fruit puree 70:30 red
dragon fruit peel puree), SK4 (soursop fruit puree 60:40 red dragon fruit peel
puree), and SK5 (soursop fruit puree 50:50 red dragon fruit peel puree). Data
were statistically analyzed using ANOVA and DNMRT at 5% level. The results
showed that the ratio of soursop fruit puree and red dragon fruit peel puree
significantly affected moisture, ash, total acid, crude fiber, reducty sugar, and
antioxidant activity content as well sensory assessment. The results showed that
selected treatment was SK3 (soursop fruit puree 70:30 red dragon fruit peel puree)
with which got a moisture content of 20.54%, ash content of 0.31%, total acid
content of 4.20, crude fiber content of 1.93%, reducty sugar content of 23.19%,
and antioxidant activity of 149.85 ppm with the sensory description red in color,
little soursop fruit and red dragon flavor, little soursop fruit and red dragon fruit
peel taste, chewy texture, and be liked overall by panelists.
Keywords: red dragon fruit peel puree, slice jam, and soursop puree

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0071)

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 (0071)

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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