CD Skripsi

Pemanfaatan Bubur Buah Jambu Biji Putih Dan Bubur Buah Pepaya Dalam Pembuatan Fruit Leather

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The study was purposedto get the best combination of white guavapureeand papaya puree in the making fruit leather.The research used a Complete Randomized Design (CRD) with 5 treatments and3 replications.The treatments wereJP0 (90% white guava puree: 10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70% white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papaya puree), and JP4 (50% white guava puree:50% papaya puree).The data obtained were analyzed statistically using ANOVA and DNMRT at 5%. The research showed that white guava puree and papaya puree significant on water content, ash content, degree of acidity (pH), crude fiber content, sensory evaluation forcolour, flavour, texture,and overall assessment, but non significant on total sugar content and sensory evaluation for taste of fruit leather.The best treatment offruit leather from this research is JP4which have water content 15.99%, ash content 0.80%, degree of acidity (pH) 4.48, crude fiber content 3.49%, total sugar content55.07%, orange color (score 1.97), papaya flavour (score 2.27),sweetness taste (score 3.67), the texture was springy(score 3.80), and overallassesment offruit leatherwas liked by the panelist(score 4.04). Keywords : fruit leather, white guava puree, and papaya puree.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0034)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Pertanian., 2017

Deskripsi Fisik

xii, 54 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0034)

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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