Mutu Organoleptik Fruitleather Mengkudu (Morinda Citrifolia)

Rika Dianing , Putri and Aryo, Wibisono and Dody Tri, Kurniawan and Lisa, Ismawati (2019) Mutu Organoleptik Fruitleather Mengkudu (Morinda Citrifolia). In: Strategi dan Pengembangan Sektor Pangan Menuju Era AgroIndustri 4.0, 11 September 2019, Surabaya.

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    Abstract

    Noni fruitleather is a thin sheet of food product with a thickness of 2-3mm which has a distinctive aroma of noni fruit with a moisture content of 20.82%. This study aims to determine the preferences of noni fruitleather by adding palm sugar and ginger to organoleptic results (taste, aroma, color, texture and likeness). This type of research is an experiment with a 2x3 factor pattern of palm sugar (25%, 35%) and ginger (10%, 20%, 30%). Tests on 60 untrained panelists and 40 semi-trained panelists. Organoleptic data were tested using two way ANOVA and Duncan's Multiple Range Test (DMRT) follow-up. Products that are favored by consumers are carried out laboratory tests on the content of Vitamin C and Antioxidant Activities carried out at the Integrated Testing Laboratory of the East Java "Veteran" National Development University in Surabaya. The results showed the interaction of the treatment of the addition of palm sugar and ginger affect the noni fruitleather products, namely the taste, aroma, color and texture. The best noni fruitleather products are treated with 35% palm sugar and 30% ginger which contain antioxidant activity 225.7 mg / 100gr Vitamin C 38.35%

    Item Type: Conference or Workshop Item (Paper)
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: Conference/Seminar > Seminar Nasional Teknologi Pangan: Strategi dan Pengembangan Sektor Pangan Menuju Era AgroIndustri 4.0
    Depositing User: Fatchullah ZA
    Date Deposited: 05 Dec 2019 15:23
    Last Modified: 05 Dec 2019 16:12
    URI: http://eprints.upnjatim.ac.id/id/eprint/8070

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