CD Skripsi

Pemanfaatan Buah Nanas Dan Buah Pisang Kepok Dalam Pembuatan Fruit Leather

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ABSTRACT


The purpose of the study was to get the best combination of pineapple (Ananas comosus L. merr) and banana kepok (Musa paradisiaca) in making fruit leather. The research used a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The treatments were NP1 (Pineapple 20% : kepok banana 80%), NP2 (Pineapple 30% : kepok banana 70%), NP3 (Pineapple 40% : kepok banana 60%), and NP4 (Pineapple 50% : kepok banana 50%). The data obtained were analyzed statistically using Anova and DMRT at 5% level. The results showed that the percentage of pineapple and banana significantly affected moisture content, ash content, degree of acidity (pH), crude fiber content, overall descriptive and hedonic sensory assessment. The best treatment of fruit leather from this research was NP1 with moisture content 11.15%, ash 0.71%, degree of acidity (pH) 4.73, and crude fiber 4.66%. The fruit leather of NP1 had brownish yellow in color (3.70), dominated by the banana with slight pineapple aroma (3.80), predominantly sweet with slightly sour taste (3.80), and the slightly chewy texture (2.20) and liked the most by the panelist

Keywords : banana kepok, fruit leather and pineapple.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0043)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0043)

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

Daus

Versi lain/terkait

Lampiran Berkas

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