Skripsi

KARAKTERISTIK SIFAT FISIK, KIMIA DAN ORGANOLEPTIK. DODOL DURIAN (Durio zibethinus Murr) DENGAN MENGGUNAKAN BERBAGAI JENIS BAHAN DASAR

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Penilaian

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The objective of this research was to determine the physical, Chemical and organoleptical characteristics of dodol durian by using different base ingredients. It was conducted at Agricultural Product Chemistry Laboratory, Agricultural Technology Departement, Faculty of Agriculture, Sriwijaya University from April 2007 to June 2008. This study used Randomized Complete Block Design that consisted of one factor treatment comprising five base ingredients of dodol durian (sticky rice, tapioca, talas, uwi, and ganyong). The observed parameters were water content, water activity (aw), hardness, colors, hedonic test and multiple comparation test in term of taste, color and texture. The result showed that kinds of flour had significant efFect on water content, water activity, hardness, and colors of dodol durian. Organoleptic test on multiple comparison test showed that tapioca flour treatment had texture, color and taste of dodol durian which was not significantly different than that of sticky rice flour treatment.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
0807000757	T68268	T682682008	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T682682008

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2008

Collation

xv, 66 hlm.: Ilus., tab.; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

634.987 07

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Teknologi Hasil Pertanian
Dodol Durian

Specific Detail Info

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Statement of Responsibility

HALIM

Other version/related

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