KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (HIbiscus sabdariffa)

VAROKA, TAMILIA and Syaiful, Friska (2018) KARAKTERISTIK CUKO PEMPEK DENGAN PENAMBAHAN DAUN ROSELLA (HIbiscus sabdariffa). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of rosella leaves on characteristics of cuko pempek. This research used Non-Factorial Completely Randomized Design with six factors and each treatment was repeated 3 times. The treatment factor include rosella leaves (2.5%, 5%, 7,5%, 10%, 12,5%, and 15%). The observed parameters were physical charateristic (viscosity), chemical characteristics (pH, toal acid, vitamin C), and sensory characteristics using the hedonic test include aroma and taste. The result showed that the addition of rosella leaves had significant effect of pH and viscosity, however it had no significant effect of total acid, vitamin C, and hedonic test (aroma and taste). The best treatment was cuko pempek with 7,5% (75 g) addition of rosella leaves according to pH and viscosity test with commercial cuko as an comparison. Keywords : cuko pempek, rosella leaves

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cuko pempek, daun rosella
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Tamilia Varoka
Date Deposited:	14 Sep 2022 03:39
Last Modified:	14 Sep 2022 03:39
URI:	http://repository.unsri.ac.id/id/eprint/78578

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