PEMANFAATAN BUBUR NANAS DALAM PEMBUATANVELVA UBI JALAR UNGU
Abstract: The purpose of this
research was to obtain best ratio of
purple sweet potato velva by additional of pinapple puree and preferred
by the panelists. The research was conducted experimentally using a completely
randomized design with five treatments and three replications. The treatments
were UN1 (purple sweet potato puree 100 : pinapple puree0), UN2 (purple sweet
potato puree 90: pinapple puree10), UN3 (purple sweet potato puree 70: pinapple
puree30), UN4 (purple sweet potato puree
50: pinapple puree50), and UN5 (purple sweet potato puree 30: pinapple
puree70). The obtained data was treated the analysis of variance and Duncan New
Multiple Range Testat level 5%. The best treatment in this research was UN3
(purple sweet potato puree 70: pinapple puree30) which had overrun 16.63%, pH
5.38, 8.23 minutes for the melting time, fiber content 0.34%, vitamin C 0.038
mg/100 g, and overall assessment was preferred by the panelists.
Penulis: Rahayu Sholihah, Yusmarini,
Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170119
