PENGARUH KOMBINASI CMC DAN GUM ARAB TERHADAP MUTU SENSORI VELVA UBI JALAR UNGU
Abstract: The purpose of this
study was to determine the effect of combination of CMC and arabic gum on the
sensory quality of purple sweet potato velva. This research used a Completely
Randomized Design experiment with five treatments and three replications. The parameters were S1
(CMC andarabic gum = 1 : 0), S2 (CMC andarabic gum = 2 : 1), S3 (CMC andarabic
gum = 1 : 1), S4 (CMC andarabic gum = 1 : 2), and S5 (CMC andarabic gum = 0 :
2). The data obtained were analyzed
statistically using Analysis of Variance (ANOVA) and followed by Duncan’s New
Multiple Range Test (DNMRT) test at 5% levels.
The research observed were sensory value on descriptive and hedonic
test. The result of analysis of variance
showed that the combination of CMC and arabic gum has significantly value on
descriptive and hedonic test such as texture, but did not significantly
affectedsensory value descriptive and hedonic colour, flavour,and taste. The
best treatment of purple sweet potato velva from this research wasS4 which had
descriptive test assessment showed that the velva had purple color (4.26),
purple sweet potato flavour (4.23), sweet taste (4.09), and soft texture
(4.71). Overall assessment of hedonic
test on purple sweet potato velva was preferred by the panellists.
Penulis: Sri Dewi Lestari,
Dewi Fortuna Ayu, Rahmayuni
Kode Jurnal: jppertaniandd170099
