CD Skripsi

Pembuatan Velva Wortel Dengan Penambahan Belimbing Wuluh

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ABSTRACT
This study aimed to obtain the best formulation of carrot and wuluh star
fruit puree on the quality of the velva produced. This research was conducted
experimentally using a completely randomized design with four treatments and four
replications. The treatments in this research were the ratio of carrot and wuluh star
fruit puree, were WB1 (90:10), WB2 (80:20), WB3 (70:30), and WB4 (60:40).
Parameters measured in this research were overrun, melting time, vitamin C, total
dissolved solids, pH, and sensory assessment (descriptive and hedonic taste). The
results showed that the addition of carrot and wuluh star fruit puree significantly
affected overrun, melting time, vitamin C, total dissolved solids, pH, and sensory
taste. The best treatment was ratio carrot and wuluh star fruit puree 60:40 with
1,80% overrun, 16,02 minutes melting time, 28,91 mg vitamin C, 45,02% total
dissolved solids, 3,83 pH and the result of the descriptive test of the velva from
the best treatment was orange, scented with carrot flavor, carrot taste, soft
textured, and the overall sensory rating favored by the panelists.
Keywords: Velva, carrot, and wuluh star fruit.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0077)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0077)

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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