CD Skripsi

Pemanfaatan Jambu Merah Dalam Pembuatan Salak Pondoh Velva

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Salak pondoh’s shelf life at room temperature is 6 days and will easily deteriorate afterwards. To increase the shelf life and diversification of processed products, salak pondoh can be processed into velva. To make salak pondoh velva look appetizing, red guava is considered to improve the product quality. The aim of this research was to obtain the right ratio between salak pondoh pulp and red guava pulp in order to produce salak pondoh velva with the best quality. This research was conducted experimentally by using a completely randomized design with five treatments and three replications. The treatments consisted of SJ1 salak pulp and red guava pulp (3:1), SJ2 salak pulp and red guava pulp (2:1), SJ3 salak pulp and red guava pulp, SJ4 salak pulp and red guava pulp (1:2), and SJ5 salak pulp and red guava pulp (1:3). Data obtained were statistically analyzed using analysis of variance and continued with duncan multiple range test (DMRT) at the 5% level. The results showed that the ratio between salak pondoh pulp and red guava pulp significantly affected the total solids, pH, vitamin C, overrun, melting time, and sensory assessment. The selected treatment in this research was the SJ4 treatment of salak pulp and red guava pulp (1:2) with total solids 16.28%, pH 4.93, vitamin C 83.90 mg/100 g, overrun 9.09%, and melting time 16.83 minutes/10 g, with a description of red color, guava aroma, guava taste, and the overall assessment was somewhat favored by the panelists.

Keywords: frozen dessert, red guava, salak pondoh, velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906112261

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906112261

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

Vina

Versi lain/terkait

Lampiran Berkas

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