Karakteristik Kimia Manisan Basah Buah Pala (Myristica fragrans, Houtt) Dengan Penambahan Sari Pewarna Alami

Dhani, Febrian Ramadhani (2020) Karakteristik Kimia Manisan Basah Buah Pala (Myristica fragrans, Houtt) Dengan Penambahan Sari Pewarna Alami. Diploma thesis, Universitas Andalas.

Preview	Text (cover dan abstrak) Cover dan Abstrak.pdf - Published Version Download (415kB) | Preview
Preview	Text (BAB I) BAB I.pdf - Published Version Download (367kB) | Preview
Preview	Text (BAB V) BAB V.pdf - Published Version Download (272kB) | Preview
Preview	Text (Daftar Pustaka) Daftar Pustaka.pdf - Published Version Download (197kB) | Preview
	Text (Skripsi Full Text) Tugas Akhir Full Teks.pdf - Published Version Restricted to Repository staff only Download (4MB)

Abstract

This research was aimed to know the characteristics of wet candied nutmeg by the panelists from purple sweet potato, turmeric, senduduk, red spinach and leather of dragon fruit, and to determine the products that preferred. This research used explorative method with 5 treatments and 3 repetitions. The treatment was addition of purple potato juice, turmeric, senduduk juice, red spinach juice and leather of dragon fruit juice. The results showed that the best products based on organoleptic test was candied wet nutmeg with the addition of senduduk juice (treatment A) with value 3.4 (regular) of color, 3.3 (regular) of flavor, 2.9 (not like) of texture and 3.3 (regular) of aroma, pH value (3,66), moisture content (76,09 %), dust content (0,12%), antioxidant activity (78,77%), vitamin C (36,08 mg/100 g substance), Polyphenol (776,39 mg GAE/g) and total plate count (6,0 x 104 cfu/g).

Actions (login required)

View Item