SKRIPSI

PENGARUH BERBAGAI PENAMBAHAN JENIS GULA TERHADAP SIFAT ORGANOLEPTIK DAN SIFAT KIMIA MANISAN LABU KUNING (Cucurbita moschata)

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THE EFFECT OF VARIOUS ADDITIONAL TYPES OF SUGAR ON ORGANOLEPTIC AND CHEMICAL PROPERTIES OF SWEET YELLOW (Cucurbita moschata)

Devinia Zulfira
1
, Abdul Hadi
2



ABSTRACT

Background : Pumpkin (Cucurbita moschata) is an alternative source of carbohydrates as a
substitute for sweets, because pumpkin is widely grown in Indonesia and the results are quite abundant. The use of pumpkin in the community is still very simple, the presentation is still in the form of whole fruit. Candied is one form of processed food that is favored by many people. The sweet taste mixed with the distinctive fruity taste is perfect to be enjoyed on various occasions.
Objective : To determine the effect of the addition of various types of sugar on the organoleptic properties (color, taste, aroma and texture) and chemical properties (sugar content) of candied pumpkin (Cucurbita
oschata).
Research Methods : This research was experimental to see the effect of various types of sugar additions on the organoleptic and chemical properties of candied pumpkin. The experimental design used was Completely Randomized Design (CRD). The variables studied in this study were chemical tests and organoleptic tests. The data obtained were analyzed according to the procedure of analysis of variance (ANOVA) from a Completely Randomized Design and to find out which
treatments were statistically significantly different, then if there was a relationship, a further test was carried out with Duncan's test.
Results : Based on the results of the acceptance analysis of candied pumpkin with the addition of various types of sugar, it was found that there was a significant effect between the color, taste, aroma and texture of candied pumpkin at the level of confidence (p value 0.000 < 0.05). Based on the results of chemical tests on candied pumpkin with the addition of granulated sugar, palm sugar, palm sugar and brown sugar, it was found that it had a significant effect on sugar content with (p value 0.000

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Ketersediaan

Informasi Detail

Judul Seri

Skripsi Mahasiswa Prodi DIV Gizi

No. Panggil

612.3 DEV p

Penerbit

Aceh Besar : Prodi DIII Gizi Poltekkes Aceh., 2022

Deskripsi Fisik

xiii, Hal.72, Lamp 73-89, 29,5 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

612.3 DEV p

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Nutrition

Info Detail Spesifik

Skripsi Mahasiswa Prodi DIV Gizi

Pernyataan Tanggungjawab

DEVINIA ZULFIRA

Versi lain/terkait

Lampiran Berkas

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