CD Skripsi

Mutu Saus Dengan Bahan Dasar Cabai, Wortel Dan Rosella

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Chili sauce is a sauce obtained from the main raw material of chili (Capsicum annum L.) that
has been cooked with or without the addition of other food ingredients and is used as a food flavoring.
The purpose of this study was to obtain the best ratio of chili paste and carrot paste to the quality and
sensory properties of chili sauce. The design of this study was a completely randomized design (CRD)
consisting of five treatments and three replications. The treatments was the ratio of chilli paste and
carrot paste, which were SCW1 (100:0), SCW2 (90:10), SCW3 (80:20), SCW4 (70:30) and SCW5
(60:40). Data obtained in addition the total plate figures were data was analyzed using ANOVA, if the F
count is greater than or equal to the F table, further tests will be carried out using the DNMRT test at
5% level. The software used in data analysis was SPSS version 26. The calculation of total plate
figures plate done in a description use Microsoft Excel 2010. Based on this study the best treatment
was chili paste and carrot paste ratio of 80:20 was the best with a score pH of 4.47, viscosity of 22,307,
total carotene of 698,177 ppm, total dissolved solids of 16,37% and a total plate rate of 4,4 × 104
colonies. g-1 with the description of reddish orange colour, between chili and carrot flavour, thick and
somewhat spicy and overall rather liked by panelists.
Keywords: sauce, chilli, carrot, rosella

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0029)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0029)

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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