CD Skripsi

Perbedaan Konsentrasi Gelatin Terhadap Kualitas Permen Marshmallow Buah Naga Merah (Hylocereus Polyrhizus)

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The purpose of this research was to obtain the best concentration of a gelatine in making red dragon fruit marshmallow which was met to SNI. The research used Complete Randomized Design with 4 treatments and 4 replications. The treatments were G1(gelatine 6%), G2(gelatine 8%), G3 (gelatine 10%), and G4(gelatine 12%). The obtained data were analyzed statistically using Anova and followed by DNMRT at 5%. The research showed that the addition of gelatine was significantly effected on water content, ash content, sucrose content, vitamine C, density, and organoleptic test. The best treatment of this research was G2(gelatine 8%) which had water content 19.812%, ash content 0.287%, sucrose content 59.696%, vitamine C 1.980 mg, and density 0.800 g/ml, and was described as rather chewy, rather hard and overall assesment of marshmallow candy was preferred by the panelists.
Keywords : marshmallow, gelatine, red dragon fruit.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0021)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

x, 78 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0021)

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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