PENGARUH PENAMBAHAN TERUNG BELANDA DALAM PEMBUATAN VELVA LABU KUNING TERHADAP KARATERISTIK SENSORI
Abstract: The purpose of this
study was determine and obtain the optimal ratio between pumpkin and tamarillo
for making velva. The study used a Completely Randomized Design with five
treatments and three replications. The ratio of pumpkin and tamarillo 100%:0%,
90%:10%, 80%:20%, 70%:30%, and 60%:40%. Data were analyzed statistically using
Analysis of Variance and followed by Duncan’s New Multiple Range Test, test at
5% level. Results of ANOVA showed that the ratio of pumpkin and tamarillo
significantly affected on descriptive and hedonic sensory test, such as of
color, aroma, texture, and taste. The result of the descriptive test of the
velva from the best treatment was a colour of reddish yellow, a bit scented of
pumpkin and tamarillo, taste of pumpkin and tamarillo, and mildness texture,
while hedonic test on colour, aroma, texture, and taste were liked by panelist.
Penulis: Friska Fris
Wulandari, Dewi Fortuna Ayu, Vonny S Johan
Kode Jurnal: jppertaniandd170134
