KARAKTERISTIK FISIK DAN SENSORIS FRUIT LEATHER DURIAN DENGAN PENAMBAHAN BAHAN PENGISI DAN GULA

NURLIANI, AISYAH and Pratama, Filli (2024) KARAKTERISTIK FISIK DAN SENSORIS FRUIT LEATHER DURIAN DENGAN PENAMBAHAN BAHAN PENGISI DAN GULA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the physical and sensory characteristics of durian (Durio zibethinus) fruit leather with the addition filler material and sugar. This experiment was designed as Factorial Completely Randomized Design with two factors and each treatment in triplicates. The first factor was kinds of filler material (tapioca and rice flour ; 10 g) and the second factor was the addition of sugar concentration of 5%, 10% and 15%. Parameters included physical characteristics (texture, Lightness (L*), redness (a*) and yellowness (b*) and sensory test color, taste and texture). The result showed that the filler materials had a significant effect on redness ; while sugar concentrations significant effect on lightness, redness texture. The interaction between the two treatment had no significant effect on all parameters observed. The treatment of A2B1 (addition rice flour and sugar 5%) was the best treatment based hedonic test with score for taste (3.32), texture (3.48) and color (3.28).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	fruit leather, durian, filler material, sugar
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Aisyah Nurliani
Date Deposited:	12 Jun 2024 08:00
Last Modified:	12 Jun 2024 08:00
URI:	http://repository.unsri.ac.id/id/eprint/146652

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