CD Skripsi

Karakteristik Fisiko Kimia Dan Sensori Minuman Jeli Sari Bayam Merah Dengan Penambahan Sari Buah Nanas

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Jelly drink is a food product development using gelling agents to form a jelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The use of red spinach and pineapple in making jelly drink can increase its nutritional content. The purpose of this study was to obtain the best formulation of red spinach juice and pineapple juice in making jelly drink. This research was conducted experimentally using a completely randomized design with six treatments and replicates. The treatment in this study was the ratio of red spinach juice and pineapple juice, namely BN1 (100:0), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 (60:40), and BN6 (50:50). The data obtained were analyzed statistically using analysis of variance and continued with Duncan Multiple Range Test (DMRT) at the 5% level. The results showed that the comparison of red spinach juice and pineapple juice had a significant effect on sineresis, viscosity, moisture content, antioxidants, crude fiber, pH, and total soluble solids, as well as descriptive and hedonic sensory assessments such as color, taste, aroma, and texture. The best treatment in this study is the ratio of red spinach juice and pineapple juice (70:30) or BN4 which has a sineresis characteristic of 12.31% after 24 hours storage, 14.37% after 48 hours storage, and 15.01% after 72 hours storage.

Keywords: jelly drinks, red spinach, pineapple.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906111486

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906111486

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

Zenny

Versi lain/terkait

Lampiran Berkas

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