Skripsi
KARAKTERISTIK KIMIA FRUIT LEATHER DURIAN (Durio zibethinus) DENGAN PENAMBAHAN TAPIOKA DAN TEPUNG BERAS
This study aims to determine the chemical characteristics of durian fruit leather (Durio zibethinus) with the addition of tapioca and rice flour. This research was carried out from July 2023 to August 2023 at the Chemical and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Completely Randomized Factorial Design (RALF) with 2 treatment factors and each was repeated three times. The first factor was the type of thickening agent (tapioca and rice flour) and the second factor was the sugar concentration (5%, 10% and 15%). The parameters observed in this study included water content, ash content, pH, total dissolved solids and total acid. The results of the research showed that thickening agent had a significant effect on ash content, pH and total acid, while into sugar concentration had a significant effect on water content, ash content, pH and total acid. The interaction of the two treatment factors, adding the type of thickening agent and sugar concentration, has a significant effect on ash content, pH and total acid of durian fruit leather. Treatment A2B1 (rice flour and 5% sugar) was the best treatment based on SNI for dry sweets water content with a water content value of 10.9%.
Inventory Code | Barcode | Call Number | Location | Status |
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Retrieving data. Wait a few seconds and try to cut or copy again. | T138563 | T1385632023 | Central Library (References) | Available but not for loan - Not for Loan |
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