Skripsi

PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER

---

Penilaian

---

This study aimed to determine effect of ratio comparison jackfruit flesh puree and jackfruit dami puree on the physical, chemical, and sensory characteristics of fruit leather. This study used a Non-Factorial Completely Randomized Design (CRD) method with a ratio comparison treatment of jackfruit flesh puree and jackfruit dami puree consist of 6 levels (A1 = 100: 0, A2 = 95: 5, A3 = 90: 10, A4 = 85: 15, A5 = 80: 20, A6 = 75: 25). Each treatment was repeated 3 times. Observed parameters were physical characteristics (hardness and tensile strength), chemical characteristics (water content and ash content), and sensory characteristics (texture and taste). Results of the study ratio comparison of jackfruit flesh puree and jackfruit dami puree had a significantly affected on hardness, tensile strength, water content, ash content, and sensory characteristics (texture). Fruit leather with the best treatment was A4 (85 g of jackfruit flesh puree: 15 g of jackfruit dami puree) had hardness value of 60,80 gf, tensile strength of 188,02 MPa, hedonic taste score of 3,44, hedonic texture score of 3,4, water content of 15,15% and ash content of 1,54%.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002594	T172665	T1726652025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1726652025

Publisher

Indralaya : ., 2025

Collation

xv, 68 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

630.07

Content Type

Text

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Teknologi Pertanian

Specific Detail Info

-

Statement of Responsibility

MI

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment