SIFAT FISIK, KIMIA DAN SENSORIS KERIPIK SUKUN DENGAN PENAMBAHAN PEWARNA ROSELLA (Hibiscus sabdariffa)

KURNIA, ERWIN and Rosidah, Umi and Lidiasari, Eka (2009) SIFAT FISIK, KIMIA DAN SENSORIS KERIPIK SUKUN DENGAN PENAMBAHAN PEWARNA ROSELLA (Hibiscus sabdariffa). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the study was to evaluate the physical, Chemical and sensory characteristics of breadfruit chips with the addition of roselle colorant. This research was designed as a Factorial Randomized Block Design which consisted of two treatments and each combination was replicated three times. The first treatment was the addition of breadfruit flour (30%, 40% and 50%). The second treatment was the concentration of roselle (40%, 60% and 80%). The parameters were water content, ash content, extention volume degree, colour, antioxidant activity and organoleptic test. The result showed that the treatments had high significant effect on water content, extention volume degree and colour. Using different concentration of breadfruit flour had high significant effect on the water content, ash content, extention volume degree and colour (lightness, hue, chroma) on chips. Using different concentration of roselle had high significant effect on the water content, extention volume degree, colour and antioxidant activity on chips. The result showed unroasted breadfruit chips had water content between 6,21% - 6,92% and antioxidant activity between 29,57% - 37,44%. Roasted breadfruit chips had water content between 1,80% - 2,14%, ash content between 1,66% - 1,88%, antioxidant activity between 13,10% - • 17,52%. Extention volume degree of breadfruit chips between 64,75% - 88,11%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Keripik Sukun, Pewarna Rosella
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	22 Apr 2025 08:39
Last Modified:	22 Apr 2025 08:39
URI:	http://repository.unsri.ac.id/id/eprint/170447

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