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PENGARUH KOMPOSISI SARI BUAH MENGKUDU DENGAN TEPUNG KETAN PUTIH TERHADAP KADAR AIR, KADAR GULA REDUKSI DAN SIFAT OGANOLEPTIK DODOL SEBAGAI SUMBER BELAJAR

Khairiyah, Maliatul (2018) PENGARUH KOMPOSISI SARI BUAH MENGKUDU DENGAN TEPUNG KETAN PUTIH TERHADAP KADAR AIR, KADAR GULA REDUKSI DAN SIFAT OGANOLEPTIK DODOL SEBAGAI SUMBER BELAJAR. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Noni is a plant that grows wild in various places. Its growth is very fast and very fruitful without knowing the season and is an abundant raw material, because it can produce fruit that does not require a long time. Morinda citrifolia plants are considered to be one-eyed plants. Because it produces fruit that has a distinctive aroma and tastes tasteless so many people do not like it and do not want to consume it. Food ingredients can come from fruits one of which is noni which can be processed into dodol. Processing of fruits into dodol is one of the efforts to extend the fruit's shelf life and reduce post-harvest loss in fruits. The purpose of this study was to determine the effect of noni juice extract with white sticky rice flour on water content, reducing sugar content and organoleptic properties of dodol as learning resources. The type of research used is Pre Experimental Design. The design of this study uses 3 treatments, namely the composition of Noni juice with white sticky rice flour consisting of 3 categories, namely (75%: 25%), (50%: 50%), (25%: 75%). Data in the form of water content, reducing sugar content and organoleptic properties of dodol. Technical analysis used is Variant Analysis of 1 Factor, and duncan 5%. The results showed that there was no difference in the effect of the composition of noni juice with white glutinous flour on water content and reducing sugar content of noni dodol. The composition of Noni juice with white sticky rice flour (75%: 25%) results in the highest average water content. The composition of Noni juice with white sticky rice flour (25%: 75%) results in the highest reduction in average sugar content. And the composition of Noni juice with white sticky rice flour (25%: 75%) is the most preferred by panelists. The results of this study can be used as a learning resource.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410070311122
Keywords: Noni, White Glutinous Flour, Dodol
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 19 Jan 2019 02:52
Last Modified: 19 Jan 2019 02:52
URI : http://eprints.umm.ac.id/id/eprint/43438

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