CD Skripsi

Pemanfaatan Bubur Kulit Pisang Kepok Dalam Pembuatan Fruit Leather Jambu Biji Merah

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The purpose of this research was to get the best combination of kepok
banana peel pulp and red guajava fruit on the quality and sensory characteristic of
fruit leather. This research was conducted experimentally by using a complete
randomized design with consist of five treatments and four replications, result in
20 experimental units. The treatment research were JK1 (kepok banana peel pulp
10:90 red guajava pulp), JK2 (kepok banana peel pulp 20:80 red guajava pulp),
JK3 (kepok banana peel pulp 30:70 red guajava pulp), JK4 (kepok banana peel
pulp 40:60 red guajava pulp), and JK5 (kepok banana peel pulp 50:50 red guajava
pulp). Parameters observed in this study included water content, ash content,
crude fiber content, degree of acidity (pH), reduction sugar content, and
organoleptic test (descriptive and hedonic). The best treatment of fruit leather
from this research is JK1 (kepok banana peel pulp 10:90 red guava which have
water content 10.59%, ash content 1.07%, degree of acidity (pH) 3.42, crude fiber
content 3.91%, reduction sugar content 20.66%, rather red colour (score 2.56),
red guajava flavour (score 2.50), sweet little sour taste (score 3.33), the texture
was rather springy (score 2.83), and overall assessment of fruit leather was liked
by the panelist (score 2.18).
Keywords: Fruit leather, kepok banana peel pulp, and red guajava pulp.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0040)

Penerbit

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

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0040)

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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