Skripsi

PENGARUH PENAMBAHAN DEKSTRIN TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI LEMBARAN JAMBU BIJI (PSIDIUM GUAJAVA L.)

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Penilaian

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This study aimed to determine the effect of guava variety and the addition of dextrin on physical and chemical characteristics of guava sheet-jam (Psidium guajava L.). This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely guava variety (red guava and white guava) addition of dextrin (2.0%, 3.0%, and 4.0%). All experiment was carried out in triplicates. The observed parameters were physical (hardness and color) and chemical characteristics (water content and total dissolved solids). The results showed that guava variety had significant effect on lightness, redness and yellowness on the resulting guava sheet jam, on the other hand, the addition of dextrin significantly affected the texture, lightness, redness, yellowness, moisture content and total dissolved solids. Furthermore, interaction of the two factors showed significant effect on the redness of the resulting guava sheet jam. Keywords: Sheet Jam, Guava Types, Dextrin

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001067	T39430	T394302020	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T394302020

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian UNSRI., 2020

Collation

xi, 76 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

tactile text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan,
Selai Lembaran

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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