CD Skripsi

Pemanfaatan Buah Labu Kuning Dan Buah Nanas Dalam Pembuatan Fruit Leather

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ABSTRACT
Fruit leather is a food product of a kind of dry sweets in the form of a thin
sheet that has the consistency and distinctive taste of a type of fruit. The purpose
of this research was to get the best combination of pumpkin puree with pineapple
puree to the quality of fruit leather. This research was conducted experimentally
by using a Complete Randomized Design with consist of four treatments and four
replications, result in 16 experimental units. The treatment researched was ratio of
pineapple puree and pumpkin puree to NLk1 (20:80), NLk2 (30:70), NLk3
(40:60), and NLk4 (50:50). The observed parameters comprise of water content,
ash content, degree of acidity (pH), reduction sugar content, and organoleptic test.
The observations obtained were processed statistically using ANOVA followed
DNMRT test will be carried out at the 5% level. The best treatment of fruit leather
from this research is NLk1 (ratio of pineapple pulp and pumpkin pulp 20:80)
which have a water content of 10.26%, ash content of 0.77%, degree of acidity
(pH) of 4.71, reduction sugar content of 16.01%, brown color (score 4.20),
pumpkin fruit flavor (score 3.90), sweet taste (score 3.50) and the texture was
hard (score 2.40). The panelists also scored the overall hedonic assessment of the
NLk1 treatment fruit leather was liked (score 3.90).
Keywords: Fruit leather, puree pumpkin, and puree banana.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0076)

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 (0076)

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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