CD Skripsi

Karakteristik Fisikokimia Dan Sensori Velva Terung Belanda Dengan Kombinasi Carboxymethyl Cellulose Dan Gum Arab

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ABSTRACT
Velva is a frozen dessert made from fruit or vegetables, sugar, water, and
stabilizers. Making velva requires a combination of stabilizers with the optimum
concentration to produce velva with a soft texture and long melting power. This
research aims to obtain the best concentration ratio of Carboxymethyl cellulose
(CMC) and gum Arabic in making Dutch eggplant Velva. This research uses a
Completely Randomized Design (CRD) with five treatments and three
replications followed by the DMRT test at the 5% level. Treatments in this
research are CG1 (CMC: gum arab = 0:1), CG2 (CMC: gum arab = 1:1), CG3
(CMC: gum arab = 1:2), CG4 (CMC: gum arab =2:1) and CG5 (CMC: gum arab
=1:0). Results of analysis of variance shows that there are variations in the
combination of CMC stabilizer and gum arab has a significant effect on overrun,
melting time, total solids and sensory texture value of descriptive and hedonic
attributes. Variation of stabilizer ratio CMC and gum arab descriptively and
hedonically did not significantly affect colour, aroma and taste attributes of Dutch
eggplant Velva. The selected treatment in this study is CG4 (CMC: gum arab =
2:1) with an overrun of 16.52%, melting time 24.77 minutes, total solids 30.49%,
red colour, dutch eggplant taste, and soft texture.
Keywords: velva, dutch eggplant, carboxymethyl cellulose, and gum arab

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906124730

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906124730

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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