Isnaini, Yolandra Hibatullah (2022) Karakteristik Fisikokimia dan Sensori Velva Pisang-Blueberry dengan Penambahan CMC. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Bananas are a fruit that is favored by the public with good nutritional content, but banana fruit is a perishable or perishable fruit so that further processing is needed. One of the products that can be made using banana raw materials is velva, to produce velva which has the potential to be beneficial to the body, it needs to be added using ingredients that have antioxidant activity, one of which is blueberries. In the manufacture of velva the problem that occurs is the formation of a hard texture so that a stabilizer is needed. One of the stabilizers used in ice cream-like products is CMC. CMC is added to the velva as a stabilizer that helps inhibit the formation of crystals so as to form a softer texture of the velva. This study aims to determine the effect of the proportion of banana: bluberry and CMC concentration on the physicochemical and organoleptic properties of the resulting velva and determine the best treatment in order to determine the treatment that produces velva with good characteristics. This study used a complete randomized design of factorial patterns with two factors. Factor I is the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II is the CMC concentration of 0.1, 0.3 and 0.5%, which then the data obtained were analyzed with ANOVA (Analysis of Variance) and Duncan's follow-up test of 5%. Based on the results of the study, the best treatment was the treatment of banana proportions: blueberries 40:60 and CMC concentrations of 0.5% which produced velva with a total acid characteristic of 0.613%, vitamin C 7.627 mg / 100g, antioxidant activity 42.893%, crude fiber 4.450%, protein 3.657%, fat 0.127%, viscosity 162.000 mPas, melt time 19.340 minutes / 10gr, Overrun 34.333%, with color intensity *L 27.427, a*43.207, b*0.817 and organoleptic characteristics of taste 3.97 (likes), color 3.97 (likes), aroma 3.30 (somewhat like), texture 3.96 (likes)
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | YOLANDRA HIBATULLAH ISNAINI | ||||||||
| Date Deposited: | 04 Mar 2024 05:30 | ||||||||
| Last Modified: | 04 Mar 2024 05:30 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/7914 |
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