CD Skripsi

Pemanfaatan Buah Naga Merah Dan Kelopak Rosella Dalam Pembuatan Velva

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The purpose of this research was to get the best combination of dragon
fruit combined with rosella petals. This research used a Completely Randomized
Design (CRD) with five treatments and three replication and followed by
Duncan’s New Multiple Range Test (DMNRT) at level of 5%. The treatments
were NR1 (the ratio dragon fruit : rosella petals 3:1) , NR2 (the ratio dragon fruit:
rosella petals 2: 1), NR3 (the ratio dragon fruit: rosella petals 1: 1), NR4 (the ratio
dragon fruit: rosella petals 1: 2), and NR5 (the ratio dragon fruit: rosella petals
(1: 3). The results showed that the ratio of dragon fruit and rosella petals in
making velva significantly affected to degrees of overrun, pH, melting time, fibers
content, and sensory assessment includes of the colour, flavor, taste, and texture
the velva producted. The best treatment of making velva was NR1 (the ratio of
dragon fruit: rosella petals 3: 1) which had fiber content 1.63%, overrun velva
22.56%, melting range time 16.62 minutes, pH 5.14, antioxidant 137.71 ppm. The
treatment NR1 has purple color (4,64), dragon fruit flavor (3,80), dragon fruit
taste (4,04), soft texture (2,92), and overall liked by panelist (2,58).
Keywords: velva, dragon fruit, petals rosella

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0040)

Penerbit

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

Deskripsi Fisik

ix, 81 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0040)

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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