Kurnia, Oktania Rahma (2018) KAJIAN PENAMBAHAN SLURRY APEL MANALAGI (Malus sylvestris Mill.) DAN PENCUCIAN KITOLOD (Isotoma longiflora (L.) C.Presl) YANG BERBEDA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Apple is non-climacteric fruit were have harvesting should be in mature time. Such, varieties are manalagi, rome beauty, and anna. Apple has phytochemical compounds are flavonoid, tocopherol, phenolic compounds, and dietary fibre. The research is manalagi apple taking as the object was processed be a slurry. The application was done in cookies form. In addition, kitolod extraction was added to improve the nutrient content such as saponin, polyphenol, flavonoid and tanin. This research was using Nested design method with two factors. The first factor was focused on the addition of apple slurry A1 (10%); A2 (15%); A3 (20%), the second factor was the frequency of kitolod washing K1 (one time washing); K2 (two times washing); K3 (three times washing). Anova was used in the data analysis and DMRT (Duncan’s Multiple Range Test) in continued test. Moreover, the organoleptic test used qualitative descriptive (questionnaire) in hedonic method. The addition of apple slurry in different concentrated had real effect on the physicochemical characteristic and kitolod-apple cookies organoleptic. Cookies apple-kitolod that according with SNI 01-2973-2011 were A1K1 sample (10% apple slurry + kitolod washing) with water content 1,05%, protein 19,45%, texture 20,78 N, antioxidant activities 56,33%, and organoleptic value 1,32 (not itchy) on taste, 2.88 (catchy) on appearance and 2,33 (good enough) on preference score.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201410220311004
Keywords:	apple slurry, kitolod, cookies
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	Sulistyaningsih Sulistyaningsih
Date Deposited:	04 Dec 2018 09:49
Last Modified:	04 Dec 2018 09:49
URI :	http://eprints.umm.ac.id/id/eprint/41415

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