CD Skripsi

Sifat Kimia Dan Sensori Selai Daging Buah Kelapa Muda Dan Buah Nanas

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Jam is a processed food produced by cooking crushed fruit mixed with sugar or without adding water which has a soft and creamy texture. Jam requires fiber and pectin components in its manufacture, and young coconut meat contains fiber. Coconut fruit has several weaknesses, including in terms of color, which can be overcome by using pineapple to improve the jam. The added pineapple fruit also has the advantage of greater pectin than young coconut fruit. The jam treatment in this study was the ratio of young coconut pulp and pineapple pulp, namely KmN1(100:0), KmN2(90:10), KmN3 (80:20), KmN4 (70:30), KmN5(60:40), KmN6 (50:50). The data obtained were analyzed statistically using the ANOVA test. If the calculated F is greater than or equal to the F table, then continue with Duncan's Multiple Range Test (DMRT) at the 5% level. This study’s selected jam treatment was KmN5 (60:40). Water content 31.29%, ash content 0.58%, pH value 4.43, total solids 69.50%, color test L* 32.3%, a* value 1.42%, and b* value 9,59%. Thedescription is yellow, with coconut and pineapple aroma, pineapple taste, and soft texture.


Keywords: Jam, pinapple pulp, young coconut,

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906124796

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906124796

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

Zenny

Versi lain/terkait

Lampiran Berkas

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