SUSTIAWAN, KARUNIA (2023) Karakteristik Fisikokimia Velva Albedo Semangka dengan Penambahan Buah Naga dan CMC. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
This study aims to determine the effect of the addition of guar gum and red palm oil on the physicochemical characteristics of mellorine from tempeh extract and to obtain a combination of treatments that produces mellorine with the best characteristics. This study used a completely randomized design (CRD) with a two-factor factorial pattern with three repetitions. Factor I is the addition of the proportion of watermelon albedo puree with dragon fruit (v/v) 90%: 10%; 80% : 20%; and 70%: 30%. Factor II is the addition of 0.5%, 0.75%, and 1% CMC. The best treatment obtained by Velva is the treatment of the proportion of watermelon puree albedo and dragon juice 80:20 and the addition of CMC 1% (A2B3) because it has the highest yield value (NH) compared to the other treatments, namely 0.72, with the results of parameter analysis of vitamin C levels 7.33%; antioxidant activity 19.48% ; total solids 21.46% ; melting time 18.18 minutes/10gr overrun 17.39% ; viscosity 566.33 m.Pas ; protein content 0.33% ; fat content 0.24% ; texture favorability level 3.70 ; aroma favorability level 3.67 ; taste favorability level 3.93 ; and war's favorability level The results of this study indicate that mellorine sari tempe has met the SNI standard for Velva. Keyword : Velva, Watermelon Albedo, CMC, Dragon Fruit
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | KARUNIA SUSTIAWAN | ||||||||
| Date Deposited: | 30 May 2023 03:29 | ||||||||
| Last Modified: | 30 May 2023 03:29 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/14066 |
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