Karateristik Sifat Fisik, Kimia dan Organoleptik Dodol Durian dengan Menggunakan Berbagai Jenis Tepung

Rosidah, Umi Karateristik Sifat Fisik, Kimia dan Organoleptik Dodol Durian dengan Menggunakan Berbagai Jenis Tepung. In: Proseding Seminar Nasional dan Kongres PATPI 2008. PATPI Cabang Palembang. ISBN 978-979-95249-7-3

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Abstract

The objective of this research was to determine the physical, chemical and organolepticcal characteristies of Durian Dodol by using several different kind of flour. It was conducted at Agricultural Product Chemsitry Laboratory, Agriculture Rechnology Department, Faculty of Agriculture, Sriwijaya University from April 2007 to April 2008. This research used Randomized Complete Block Design one treatment consisting of five kinds of flour (waxy rice, tapioca, talas, uwi and ganyong), each of which was repeated three times. The parameters were water content, water activity, hardness, colours, and organoleptic test for taste, color and texture. The results showed that kinds of flour had significant effect of water content, water activity, hardness, colors, and organoleptic of Durian Dodol. The multiple comparison organoleptic test showed that tapioca treament had no significant effect on taste, texture and colorof Durian Dodol with waxy rice flour treatment.

Item Type:	Book Section
Uncontrolled Keywords:	dodol durian, flour, taste, trxture, color
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	backup admin
Date Deposited:	13 Jan 2020 04:51
Last Modified:	17 Jan 2020 03:29
URI:	http://repository.unsri.ac.id/id/eprint/22607

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