@thesis{thesis,
		author={Farhaniah  Raden Ratih},
		title ={KARAKTERISTIK MUTU FISIKOKIMIA DAN SENSORI
VELVA KOPYOR (Cocos nucifera L.) DENGAN 
PENAMBAHAN CMC (Carboxy Methyl Cellulose)},
		year={2019},
		url={http://repository.unida.ac.id/1686/},
		abstract={ABSTRACT
Raden Ratih Farhaniah. B.1510204. Characteristics of Quality Physicochemical 
and Sensory Velva Kopyor (Cocos nucifera L.) with CMC Addition (Carboxy 
Methyl Cellulose). Supervised by Aminullah dan Titi Rohmayanti.
Velva is the food of frozen dessert made from fruit puree and or vegetables. 
The objective of this research was to study the effect of ratio between kopyor and 
water as well as the CMC addition on characteristics physicochemistry and 
sensory of velva kopyor. This research is using analysis of variance (RAL) with 
two factors that is ratio between kopyor and water (100:0, 75:25, 50:50) and CMC 
concentration (0%, 0,25%, 0,50%), with twice repetition. The product analysis 
included physical quality test (viscosity, overrun, melting time) and sensory 
(sensory and hedonic quality) of velva kopyor. Furthermore, the selected velva 
kopyor was analyzed its chemical properties. The results showed that ratio of 
puree kopyor and water affected texture quality, aroma quality, viscosity, overrun, 
and melting time of velva kopyor. While the CMC addition affected texture 
quality, color quality, viscosity, overrun, and melting time. Velva kopyor was 
chosen was velva kopyor with ratio puree kopyor and water of 75:25 and CMC of 
0,25% which has moisture, ash, protein, fat, carbohydrate, energy contents, and 
oligosaccharides of 69,61%, 1,50%, 2,47%, 11,49%, 15,03%, and 173,41 
Kcal/100g sample, and 6,29, respectively.
Keywords: velva kopyor, kopyor, water, CMC}
		}