PENAMBAHAN BUAH NANAS DALAM PEMBUATAN VELVA WORTEL
Abstract: The purpose of this
research was to get the best formulationof velvacarrot with additional
pineapple. This research was used Completely Randomized Design (CRD) with five
treatments and four replication which followed by Duncan’s New Multiple Range
Test (DMNRT) atlevel of 5%. The treatments were WN1 (puree carrot 100%), WN2
(puree carrot 80% : puree pineapple 20%), WN3 (puree carrot 70% : puree
pineapple 30%), WN4 (puree carrot 60% : puree pineapple 40%) and WN5 (puree
carrot 50% : puree pineapple 50%). The results showed that the concentration of
puree carrot and puree pineapple in making velvasignificantly affected to
degrees of overrun, acidity (pH), melting time, crude fiber content, and
assessment sensory (descriptive and hedonic). The best treatment of making
velvawas WN5 with overrun 27.75%, pH 4.16, melting time 16.62 minutes, crude
fiber content 1.29% and organoleptic scores of WN5are 3.04 (colour), 2.56
(flavour), 2.44 (taste), 3.52 (texture) and overall (2.77).
Penulis: Ratih Helen Sri
Hartati Tampubolon, Yusmarini, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170117
