Skripsi

KARAKTERISTIK FISIK DAN SENSORIS FRUIT LEATHER DURIAN DENGAN PENAMBAHAN BAHAN PENGISI DAN GULA

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Penilaian

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This study aimed to determine the physical and sensory characteristics of durian (Durio zibethinus) fruit leather with the addition filler material and sugar. This experiment was designed as Factorial Completely Randomized Design with two factors and each treatment in triplicates. The first factor was kinds of filler material (tapioca and rice flour ; 10 g) and the second factor was the addition of sugar concentration of 5%, 10% and 15%. Parameters included physical characteristics (texture, Lightness (L*), redness (a*) and yellowness (b*) and sensory test color, taste and texture). The result showed that the filler materials had a significant effect on redness ; while sugar concentrations significant effect on lightness, redness texture. The interaction between the two treatment had no significant effect on all parameters observed. The treatment of A2B1 (addition rice flour and sugar 5%) was the best treatment based hedonic test with score for taste (3.32), texture (3.48) and color (3.28).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003734	T146652	T1466522024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1466522024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

xv, 58 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Bahan Pengisi

Specific Detail Info

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Statement of Responsibility

KA

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