CD Skripsi

Penambahan Berbagai Konsentrasi Karagenan Terhadap Karakteristik Fruit Leather Pepaya

---

The research aimed to determine the effect of adding different carrageenan
on the quality of fruit leather papaya. This study used Completely Randomized
Design (RAL) with 4 treatments and 4 replications. The treatments used for
papaya fruit leather were K1 (carrageenan 0.4%), K2 (carrageenan 0.6%), K3
(carrageenan 0.8%), and K4 (carrageenan 1.0%). The data obtained were analyzed
statistically using ANOVA and DNMRT at 5% level. The results showed that
sugar concentration had significantly effect on water content, ash content, crude
fiber content, total sugar content, and descriptive and hedonic sensory assessment.
The selected treatment resulted in papaya fruit leather is K3 (carrageenan 0.8%)
with water content characteristics 16.79%, ash content 1.29%, crude fiber content
2.62%, and total sugar content 46.86%. Descriptive sensory assessment of colour
4.1 (orange), flavor 3.07 (slightly papaya flavored), taste 4.07 (papaya tasting),
texture 3.65 (slightly clay and compact texture), and hedonic assessment based on
overall assessments favored by panelists with score 4.14.
Keywords: papaya, fruit leather, carrageenan

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03. 118 (0045)

Penerbit

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

Deskripsi Fisik

xi, 65 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03. 118 (0045)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar