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KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (Hibiscu sabdariffa)

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Penilaian

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This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment was repeated 3 times. The treatment factor include rosella leaves (2.5%, 5%, 7,5%, 10%, 12,5%, and 15%). The observed parameters were physical charateristic (viscosity), chemical characteristics (pH, toal acid, vitamin C), and sensory characteristics using the hedonic test include aroma and taste. The result showed that the addition of rosella leaves had significant effect of pH and viscosity, however it had no significant effect of total acid, vitamin C, and hedonic test (aroma and taste). The best treatment was cuko pempek with 7,5% (75 g) addition of rosella leaves according to pH and viscosity test with commercial cuko as an comparison. Keywords : cuko pempek, rosella leaves

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003664	T78578	T785782022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T785782022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 36 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi pembuatan makanan dari sayuran

Specific Detail Info

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Statement of Responsibility

SEPTA

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