CD Skripsi

Kombinasi Sari Belimbing Wuluh (Averrhoa Bilimbi L.) Dan Sari Wortel (Daucus Carota L.) Terhadap Mutu Permen Jelly

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The purpose of this research was obtained the best ratio of bilimbi extract and carrot extract in making jelly candy. The research was used completely randomized design (CRD) with five treatments and three replications which followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. The treatment of this research were BW1 (bilimbi extract and carrot extract 90:10), BW2 (bilimbi extract and carrot extract 80:20), BW3 (bilimbi extract and carrot extract 70:30), BW4 (bilimbi extract and carrot extract 60:40) and BW5 (bilimbi extract and carrot extract 50:50). The result of analyz was showed that the ratio of extract bilimbi and carrot significantly affected on moisture content, ash content, pH, reduction sugar content, descriptive of sensory test on colour, flavor, taste, texture, hedonic of sensory test on colour, taste, texture and overall test before coated sugar and tapioca (1:1), but did not significantly affected hedonic sensory of flavor of jelly candy and overall test after coated sugar and tapioca (1:1). The best formulation jelly candy were BW4 with water content 9.47%, ash content 0.78%, pH 4.28, reduction sugar content 22.02% with description score 3.94 (colour), 3.54 (flavor), 3.72 (taste) and 3.76 (texture) and 4.10 (overall).
Keywords: jelly candy, bilimbi extract and carrot extract

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0028)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

xii, 87 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0028)

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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