CD Skripsi

Pembuatan Manisan Kering Rebung Dengan Variasi Konsentrasi Gula

---

This study aims to determine the effect of different sugar concentrations on
the quality of candy dried shoot. This study used a Completely Randomized Design
with four treatments and four replications. The treatments used for candy dried shoot
P1 (shoot immersion with sugar 40%), P2 (shoot immersion with sugar 50%), P3
(shoot immersion with sugar 60%), and P4 (shoot immersion with sugar 70%). The
obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The
results showed that the sugar concentration had a significant effect on water content,
ash content, sucrose content, and sensory assessment of descriptively and hedonic.
The best treatment was P4 (shoot immersion with sugar 70%) with water content
18.37%, ash content 1.99%, sucrose content 48.14%, brownish white color, slightly
scented shoot, tasty candy shoot, and the overall assessment of candy dried shoot
favored by the panelists.
Keywords: Candy dried, shoot, sugar concentration.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

06 03. 117 (0095)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian -Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

xv, 50 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

06 03. 117 (0095)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar