CD Skripsi

Pemanfaatan Buah Nipah Dan Ubi Jalar Ungu Dalam Pembuatan Velva

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ABSTRACT
Velva is one type of frozen food like ice cream that has a low fat content and high fiber
content. The purpose of this research was to obtain the best ratio of nipah pulp and purple sweet
potato puree in making velva which is preferred by panelists with the best nutritional quality. This
research used a completely randomized design (CRD) with four treatments and four replications.
Data were statically analyzed by analysis of variance (ANOVA). The treatments in this research
were ratio of nipah pulp and purple sweet potato puree namely NU1 (90:10), NU2 (80:20), NU3
(70:30), and NU4 (60:40). The results showed that the ratio of nipah pulp and purple sweet potato
puree significantly affected total solids, overrun, crude fiber content, melting time, descriptive test
of color, aroma, taste and hedonic sensory tests, but did not significantly affected acidity and
texture. The best formulation of velva was NU3 which 31.67% total solids, 4.23% overrun, 1.93%
crude fiber content, 7.25 minutes of melting time, 5.07 degree of acidity, and sensory assessment
color score of 3.87 (purple), aroma score of 3.20 (nipah scented and purple sweet potato), flavor
score of 3.45 (purple sweet potato flavor), texture score of 4.12 (soft), and overall assessment
score of 3.95 (likes).
Keywords: nipah, purple sweet potato, velva

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0037)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0037)

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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