CD Skripsi

Penambahan Buah Nenas (Anenas Cosmosus L.Meer) Terhadap Mutu Selai Rumput Laut (Eucheuma Cottonii )

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This study aimed to determine the effect of the addition of pineapple on the quality of seaweed jam and determinate the exact amount of pineapple added in the processing of seaweed jam. This experimental research was design as non-factorial completely randomized block design (RALK) consisted of four treatment levels: seaweed jam without the addition of pineapple (A0), A1 (addition of 15% pineapple), A2 (addition of 20% fruit) and A3 (addition of pineapple 25 %), and replicated to three replications. The results showed that the addition of pineapple fruit at different portion on seaweed jam affected to the color, the appearance, and the texture, but not affected to the taste and the content of sugar reduction. The addition of 15 gs pineapple to produce 85 gs seaweed jam (A1) was showing the highest nutritional value. The seaweed jam contained of 31.77% water, 0.12% fiber and 5.78% reducing sugar. It showed the sensory characteristic of the yellowish color, pineapple frutty flavore with soft thick texture and sweet taste.
Keywords: characteristic, jam, pectin, pineapple, seaweed.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0027)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

v, 13 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0027)

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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