Skripsi

PENGARUH PENAMBAHAN CMC DAN GULA STEVIA TERHADAP KARAKTERISTIK FRUIT LEATHER NANAS (ANANAS COMOSUS)

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Penilaian

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This study aims to determine the effect of the addition of CMC and stevia sugar on the characteristics of pineapple fruit leather. This research was conducted from November 2022 to May 2023. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. the first factor was the concentration of CMC (0.5%, 1.0%), the second factor was the concentration of stevia sugar (0.10%, 0.20%, 0.30%). Parameters analyzed included physical characteristics (texture), chemical characteristics (moisture content, ash content, total sugar content, pH, and total acid) and organoleptic tests. The results of this study indicate that the addition of CMC has a significant effect on water content, total sugar content, pH, and total acid. The addition of stevia sugar significantly affected the texture, moisture content, ash content, total sugar content, pH, and total acid. The interaction between A and B significantly affects the water content, total sugar content and total acid.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307003460	T105261	T1052612023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1052612023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xiv, 39 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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