KARAKTERISTIK SIFAT FISIK, KIMIA DAN ORGANOLEPTIK. DODOL DURIAN (Durio zibethinus Murr) DENGAN MENGGUNAKAN BERBAGAI JENIS BAHAN DASAR

AFRIANTI, DESI and Rosidah, Umi and Parwiyanti, Parwiyanti (2008) KARAKTERISTIK SIFAT FISIK, KIMIA DAN ORGANOLEPTIK. DODOL DURIAN (Durio zibethinus Murr) DENGAN MENGGUNAKAN BERBAGAI JENIS BAHAN DASAR. Undergraduate thesis, Sriwijaya University.

	Text RAMA_41201_05023107012.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (30MB) | Request a copy
Preview	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_01_Front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (7MB) | Preview
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (5MB) | Request a copy
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6MB) | Request a copy
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (329kB) | Request a copy
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_06__ref.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41201_ 05023107012_ 0020116003_ 0025076001_07_Lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (6MB) | Request a copy

Abstract

The objective of this research was to determine the physical, Chemical and organoleptical characteristics of dodol durian by using different base ingredients. It was conducted at Agricultural Product Chemistry Laboratory, Agricultural Technology Departement, Faculty of Agriculture, Sriwijaya University from April 2007 to June 2008. This study used Randomized Complete Block Design that consisted of one factor treatment comprising five base ingredients of dodol durian (sticky rice, tapioca, talas, uwi, and ganyong). The observed parameters were water content, water activity (aw), hardness, colors, hedonic test and multiple comparation test in term of taste, color and texture. The result showed that kinds of flour had significant efFect on water content, water activity, hardness, and colors of dodol durian. Organoleptic test on multiple comparison test showed that tapioca flour treatment had texture, color and taste of dodol durian which was not significantly different than that of sticky rice flour treatment.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	dodol durian
Subjects:	S Agriculture > S Agriculture (General) > S671-760.5 Farm machinery and farm engineering
Divisions:	05-Faculty of Agriculture > 41201-Agricultural Engineering (S1)
Depositing User:	Mrs Beta Ria Febrianti
Date Deposited:	04 Apr 2022 04:49
Last Modified:	04 Apr 2022 04:49
URI:	http://repository.unsri.ac.id/id/eprint/68268

Actions (login required)

View Item