KARAKTERISTIK MUTU FISIKOKIMIA DAN SENSORI
VELVA KOPYOR (Cocos nucifera L.) DENGAN
PENAMBAHAN CMC (Carboxy Methyl Cellulose)
Total View This Week0
Total View This Week0
Institusion
Universitas Djuanda
Author
Farhaniah, Raden Ratih
Subject
Q Science (General)
Datestamp
2022-03-29 03:46:41
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
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
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
