CD Skripsi

Pemanfaatan Buah Pisang Mas Dan Nanas Dalam Pembuatan Selai

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The purpose of this study was to obtain the best formulation of banana mas and pineapple fruit mixture in making jam. This research was used Completely Randomized Design (CRD) with five treatments and three replications in order to the obtain fifteen experiment units. The treatments were mixture of banana mas and pineapple fruit such as PN1 (80:20), PN2 (65:35), PN3 (50:50), PN4 (35:65), and PN5 (20:80). Data were statistically analyzed by Analysis of Variance (ANOVA) and continued with Duncan New Multiple Range Test (DNMRT) at level of 5%. The results showed that the formulation of a mixture of banana mas and pineapple fruit in the making of jam significantly affected water content, ash content, degree of acidity (pH), crude fiber content, total sugar content, total dissolved solids, and descriptive test, such as color, aroma, taste, texture, and hedonic test. The best jam of this study was PN3 which had 37.51% water content, 0.24% ash content, 4.66 acidity (pH), 1.77% crude fiber content, 50.12% total sugar content, 65.34% total dissolved solids, and assessment of color sensory with a score of 3.36 (yellowish brown), aroma with a score of 3.20 (rather flavorful of banana and pineapple), taste with a score of 4.00 (sweet), texture with a score of 3.83 (rather thick), and overall assessment with a score of 4.20 (like).
Keyword : Jam, banana mas, pineapple.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 119 (0026)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 119 (0026)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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