CD Skripsi

Pengaruh Penambahan Ekstrak Daun Pandan (Pandanus Amaryllifolius) Pada Pembuatan Puding Karaginan

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This study was aimed to effect of addition of pandan leaves (Pandanus amaryllifolius) extract on carrageenan pudding and produce carrageen pudding which has the distinctive color and odor of Pandan leaves on the manufacture of carrageen pudding and to find out the exact concentration of Pandan extract in the manufacture of carrageen pudding. Based on the research, the effect of addition of pandan leaves extract on carrageen pudding gives the color and the peculiar odor of pandan leaves, very significant effect on organoleptic value, water value, ash value, and carbohydrate value. The treatments were treated with 4 treatment levels: P0 (without pandan extract), P1 (30 ml of pandan extract), P2 (35 ml of pandan extract), P3 (40 ml of pandan extract). The results of selected carrageen pudding was the addition 40 ml of pandan extract with value of appearance (very greenish) 8.41, taste (sweet) 7.24, aroma (very fragrant of pandan aroma) 7.88, texture (solid) 7. 53, and chemical values of water content 19.27%, ash content 3.31%, and carbohydrate content 33.99%.
Keywords: Pandanus amaryllifolius, pudding, carrageen
1) Student at Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0017)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 66 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0017)

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 HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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