CD Skripsi

Pemanfaatan Tomat Dan Nanas Dalam Pembuatan Velva

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The purpose of the research was to obtain the amount of tomatoes puree
and pineapple puree in making velva. This research used a Completely
Randomized Design (CRD) experiment with four treatments and four replications
followed by Duncan’s New Multiple Range Test (DNMRT) at level of 5%. The
treatments in this research were TN1 (tomato puree 70%, pineapple puree 30%),
TN2 (tomato puree 50%, pineapple puree 50%), TN3 (tomato puree 30%,
pineapple puree 70%) and TN4 (tomato puree 10%, pineapple puree 90%). The
result of analysis of variance showed that different percentase of tomato puree and
pineapple puree in significantly affected the degrees of overrun, melting time,
total dissolved solid, vitamin C and assessment sensory (descriptive and hedonic)
of velva the best treatment this reseach was TN3 with overrun 22.65%, melting
time 16.69 minutes, total dissolved solid 29.65°Brix, vitamin C 10.73 ml/100 g.
The result of descriptive test assessment showed that the velva had orange color
(3.30), tomato and penealple falvour (3.33), tomato and penealple taste (2.47), and
soft texture (3.67). Overrall assessment of hedonic test on puple sweet potato
velva was preferred by the panellist.
Keywords: velva, tomato, pineapple.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0039)

Penerbit

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

Deskripsi Fisik

xiii, 79 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0039)

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

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