Anisa Ika Putri Ardanti, - and Wahyuningsih, - and Meddiati Fajri Puteri, FT PKK (2017) Pengaruh Penambahan Labu Kuning dan Karagenan Terhadap Kualitas Inderawi Fruit Leather Tomat (The Effect Of Addition Pumpkin And Carageenan to Sensory Quality Of Tomato Fruit Leather). TEKNOBUGA, 5 (2). pp. 89-102. ISSN 2528-7087

Preview	PDF - Published Version Download (113kB) | Preview
Preview	PDF Download (135kB) | Preview

Abstract

This research aim are to know the effect of the addition of pumpkin and carageenan to the quality of the indicator tomato’s fruit leather texture, colour,texture, scent and taste. In addition, to know the content of Fiber, Vitamin C, Betakaroten and level of delight in comunity. This type of this experimental research were a factorial 2x2. The data are analyzed by using two way anova analysis and Duncan’s poshoc test. The content of fiber, vitamin C, and betakaroten by laboratory test, while the descriptive level to know the percentage of the Favorites of the public. The results of this research showed that the interaction’s addition of pumpkin and carageenan had prominent effect to colour, scent, and texture indicator, but unaffected on flavor indicator. Addition of pumpkin had prominent effect on colour, texture, scent and flavor indicator. Addition of carageenan just give effect on texture indicator.The chemical testing result of fruit leather product were A1B1 (Fiber 1,89%, Vitamin C 0,76mg, Betakaroten 0,049 mg) A2B1 (Fiber 2,07%, Vitamin C 0,74%, Betakaroten 0,0718) A1B2 (Fiber 2,03%, Vitamin C 0,74mg, Betakaroten 0,06mg) A2B2 (Fiber 2,175%, Vitamin C 0,67mg, Betakaroten 0,08mg). The analysis results of the level of community's delight shows that sample A1B2 the addition of pumpkin 30% while the addition of carageenan 0,8% was the most liked

Actions (login required)

View Item