PENGARUH PENAMBAHAN NATA DE COCO TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DODOL UBI JALAR PUTIH (Ipomoea batatas L.)

BUTAR BUTAR, JIMMI HARIANTO and Hamzah, Basuni and Lidiasari, Eka (2013) PENGARUH PENAMBAHAN NATA DE COCO TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DODOL UBI JALAR PUTIH (Ipomoea batatas L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan nata de coco terhadap karakteristik fisik, kimia dan sensoris dodol ubi jalar putih. Penelitian ini dilaksanakan pada bulan Mei 2013 sampai dengan November 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Lengkap Non Faktorial dengan 1 (satu) perlakuan dan setiap kombinasi perlakuan diulang sebanyak tiga kali. Faktor A adalah penambahan nata de coco (Aq: 0%, A\: 2%, A2: 4%, A3: 6%, A4: 8%). Parameter yang diamati meliputi karakteristik fisik (kekerasan dan warna), karakteristik kimia (kadar air, kadar abu, kadar lemak dan serat kasar), serta organoleptik (rasa, tekstur, aroma dan kenampakan). Hasil penelitian menunjukkan bahwa penambahan nata de coco berpengaruh nyata terhadap tekstur, chroma, hue, kadar abu dan kenampakan. Perlakuan A3 (penambahan 6% nata de coco) merupakan perlakuan terbaik dengan tekstur 80,00 gf, lightness 33,90 %, chroma 6,33%, hue 45,36%, kadar air 26,38%, kadar abu 3,28%, serat kasar 3,34%, kadar lemak 6,27% dan organoleptik dengan kategori suka (tekstur 3,12, aroma 2,8 rasa 3,00 dan kenampakan 3,2).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Dodol, Nata de Coco
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	10 Jun 2022 05:07
Last Modified:	10 Jun 2022 05:07
URI:	http://repository.unsri.ac.id/id/eprint/71348

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