CD Skripsi

Karakteristik Fisik, Kimia, Dan Sensori Jicama Velva Dengan Penambahan Kulit Buah Naga Merah

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Velva is a frozen food resembling ice cream and commonly used as a dessert that has a low fat content because it does not use milk fat, and is high in fiber. Velva from jicama has an unattractive product color. Red dragon fruit peel can improve the color of velva. This study aimed to obtain the best concentration of red dragon fruit peel pulp addition on the physical, chemical, and sensory characteristics of jicama velva based on SNI ice cream 3713:2018. The treatment in this study was the addition of red dragon fruit peel pulp KN0 (control), KN1 (5%), KN2 (10%), KN3 (15%), and KN4 (20%). The data obtained were statistically analyzed using the ANOVA test. If the calculated F value is greater than the F table, followed by DMRT at the 5% level. The results showed the addition of different red dragon fruit peels had a significant effect on total solids, overrun, melting time, color test, crude fiber content, descriptive and hedonic tests of color, texture, and overall and had no significant effect on hedonic aroma and taste of velva. The selected velva treatment in this study was KN2 (10%). Total solids 24.64%, overrun 10.72%, melting time 11.65 minutes, color test L* value 44.37%, a* value 11.77%, b* value 0.38%, crude fiber content 2.98%. Descriptive test results obtained a slightly red color, slightly aromatic, soft texture, and sweet taste. Hedonic assessment obtained color, texture, taste, overall assessment is preferred and aroma is somewhat by panelists.
Keywords: Jicama; Red Dragon Fruit Peel; Velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113526

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113526

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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