KARAKTERISTIK HEDONIK DAN FISIKOKIMIA VELVA BUAH
CAMPOLAY (Paouteria campechiana) LEWAT MATANG
DENGAN PENAMBAHAN CMC (Carboxymethylcellulose)
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Institusion
Universitas Djuanda
Author
Zakiah, Mitri
Subject
QK Botany
Datestamp
2022-04-05 06:33:44
Abstract :
ABSTRACT Mitri Zakiah B.1511014. Characteristics of Hedonic and Physicochemical Quality of Velva Campolay Fruit (Paouteria campechiana) Over Ripe With Addition of CMC (Carboxymethylcellulose). Supervised by Aminullah and Intan Kusumaningrum. Velva is a processed product such as ice cream based on fruit or vegetable pulp, sucrose and stabilizer. The purpose of this research was to study the influence of two factors, namely the addition of water and the concentration of CMC to the nature of the hedonic quality and physical quality properties of Velva campolay through ripe fruit. This study used 50 grams of campolay fruit pulp through ripe with a Completely Randomized Design (CRD) with two additional factors of water concentration (100%, 150% and 200%) and CMC concentrations (0.2%, 0.4% and 0.6%) . Analysis of the determination of the selected product was the hedonic test (aroma, color, taste and softness) and physical test analysis (Overrun, melting power and viscosity). The selected products was analyzed proximate analysis and carotenoid. The results showed that in the hedonic test results the addition of water made a decrease in the value of aroma, color, taste and softness texture as well as a decrease in the physical test values of melting power and viscosity, while the addition of water increased the value of the physical test overrun. Then the addition of CMC did not affect the liking value on the hedonic test of aroma, color, and taste, but experienced a decrease in the physical quality of the decrease in the value of the overrun and the insignificant soft texture. Whereas in the physical test, the addition of CMC has increased the yield value and viscosity. The interaction of adding water and CMC increased the value in the hedonic test of aroma, color, taste and softness texture as well as physical quality tests of overrun, melting power and viscosity. The less the addition of water and the more the addition of CMC will produce the selected product. The selected formula was the addition of 100% water and 0.6% CMC concentration with water content 73.51%, ash 1.10%, protein 1.92%, carbohydrates 22.53%, crude fiber 1.48% fat 0.97 %, the energy value was 106.53 Kcal / 100g and the carotenoids are 180.92 ?g / g. Key Words : Velva, Campolay Over Ripe, Physicochemistry, Carotenoids, CMC.
ABSTRACT Mitri Zakiah B.1511014. Characteristics of Hedonic and Physicochemical Quality of Velva Campolay Fruit (Paouteria campechiana) Over Ripe With Addition of CMC (Carboxymethylcellulose). Supervised by Aminullah and Intan Kusumaningrum. Velva is a processed product such as ice cream based on fruit or vegetable pulp, sucrose and stabilizer. The purpose of this research was to study the influence of two factors, namely the addition of water and the concentration of CMC to the nature of the hedonic quality and physical quality properties of Velva campolay through ripe fruit. This study used 50 grams of campolay fruit pulp through ripe with a Completely Randomized Design (CRD) with two additional factors of water concentration (100%, 150% and 200%) and CMC concentrations (0.2%, 0.4% and 0.6%) . Analysis of the determination of the selected product was the hedonic test (aroma, color, taste and softness) and physical test analysis (Overrun, melting power and viscosity). The selected products was analyzed proximate analysis and carotenoid. The results showed that in the hedonic test results the addition of water made a decrease in the value of aroma, color, taste and softness texture as well as a decrease in the physical test values of melting power and viscosity, while the addition of water increased the value of the physical test overrun. Then the addition of CMC did not affect the liking value on the hedonic test of aroma, color, and taste, but experienced a decrease in the physical quality of the decrease in the value of the overrun and the insignificant soft texture. Whereas in the physical test, the addition of CMC has increased the yield value and viscosity. The interaction of adding water and CMC increased the value in the hedonic test of aroma, color, taste and softness texture as well as physical quality tests of overrun, melting power and viscosity. The less the addition of water and the more the addition of CMC will produce the selected product. The selected formula was the addition of 100% water and 0.6% CMC concentration with water content 73.51%, ash 1.10%, protein 1.92%, carbohydrates 22.53%, crude fiber 1.48% fat 0.97 %, the energy value was 106.53 Kcal / 100g and the carotenoids are 180.92 ?g / g. Key Words : Velva, Campolay Over Ripe, Physicochemistry, Carotenoids, CMC.
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