CD Skripsi

Karakteristik Bubur Instan Berbasis Jagung Manis Dan Pepaya

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ABSTRACT
Instant porridge is a porridge that in serving does not require a cooking process
because it has undergone previous processing. The instant properties expected in porridge
make it easy to serve and store. This study aimed to obtain the best formulation of sweet corn
and papaya on the characteristics and sensory characteristics of instant porridge based on SNI
MP-ASI. This research was conducted experimentally using a completely randomized design
with four treatments and four replications. The treatment in this study was with level of sweet
corn and papaya, JP1 36.4:9.1, JP2 27.3:18.2, JP3 18.2:27.3 and JP4 9.1:36.4. The data
obtained were analyzed statistically using analysis of variance and continued with Duncan's
multiple range test (DMRT) at the 5% level. The results showed that the ratio of sweet corn
and papaya significantly affected physical characteristics, moisture content, protein, fat,
carbohydrates by difference and sensory assessment of color, aroma, softness, taste, and
overall value. The best treatment in this study was the ratio of sweet corn and papaya 36.4:9.1
where the moisture content was 2.18%, ash content was 0.39%, protein content was 6.41%,
fat content was 5.46% and carbohydrate content by difference was 85.52%. The descriptive
test showed that the instant porridge had a slightly yellow, slightly sweet corn flavored, soft,
slightly sweet corn taste and the overall hedonic assessment was favored by the panelists.
Keywords: characteristics, instant porridge, papaya, sweet corn

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 122 (0006)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 122 (0006)

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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