CD Skripsi

Pemanfaatan Jicama Dan Jeruk Manis Dalam Pembuatan Velva

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Velva is a type of frozen food made from fruit pulp, sugar, and stabilizers. Jicama contains high fiber content, but the flavor is less preferred, with the addition of sweet orange has the potential to produce velva that is high in fiber, vitamins, and flavors that are liked by the panelist. The purpose of this study was to obtain the best ratio of velva from jicama pulp and sweet orange juice. The research method used a complete randomized design (CRD) with five treatments and four repetition so that 20 experimental units were obtained. The treatment in this study was the ratio of jicama pulp and sweet orange juice, namely BJ1 (70:30), BJ2 (60:40), BJ3 (50:50), BJ4 (40:60), and BJ5 (30:70). The data obtained were statistically analyzed using analysis of variance and continue with duncan's multiple range test at the level of 5%. The results showed that the ratio of jicama pulp and sweet orange juice had a significant effect on total solids, overrun, melting rate, vitamin C, and crude fiber content, as well as on descriptive and hedonic sensory assessments such as color, aroma, taste, texture, and overall acceptance. The best ratio of velva was BJ4 with the ratio of jicama pulp and sweet orange juice (40:60) which the panelist liked. BJ4 treatment had crude fiber of 2.39%, total solids of 34.26%, overrun of 8.88%, melting rate of 10.01 minutes, and vitamin C of 34.32 mg. The BJ4 treatment had a descriptive yellow color, orange aroma, orange flavor, and soft texture.
Keywords: jicama, sweet orange, velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906113609

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906113609

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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