Pengaruh Perendaman dalam Berbagai Konsentrasi Garam Dapur dan Gula Pasir Terhadap Kualitas Keripik Mangga Pakel (Mangifera foetida Lour)

Purniawati, Yunita (2010) Pengaruh Perendaman dalam Berbagai Konsentrasi Garam Dapur dan Gula Pasir Terhadap Kualitas Keripik Mangga Pakel (Mangifera foetida Lour). Other thesis, University of Muhammadiyah Malang.

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Abstract

Mangifera foetida Lour fruit (mango pakel) is generally appreciated by the public as a fragrant aroma and a sharp and distinctive taste, but pakel mango fruit has a weakness as a crude fiber and resin so that it can make a lot of itching in the mouth when consumed in fresh condition. Utilization of mango chips mango besides pakel be able to increase the economic value also makes the mango pakel as a food product more attractive and has a sale value is to use the salt concentration in the processing of sugar to reduce acidity levels pakel mango so that it can improve the quality of mango chips pakel. The purpose of this study is to determine the effect of immersion of mangoes pakel in various concentrations of salt and sugar on the quality of mango pakel chips. Type of research is True Experiments and design used was factorial design (factorial design) with two factors and three replications. The experimental design used was Completely Randomized Design (CRD), with salt concentrations of 20, 50 and 80 with the control treatment are 50 and the concentration of sugar 200, 500, and 800 with the control treatment are 500. Indicators of this research are the quality of mango pakel chips. This research was conducted on December 24, 2009 at the Laboratory of THP UMM. Results showed that the combination of sugar concentration (G) and salt (N) significantly affect the average difference in terms of chip quality parameters water content, reducing sugar and organoleptic (crispy, taste, aroma and texture). From some combination of those treatments that produce the best quality chips are treated mango pakel G3N3 (concentration of sugar are 800 with concentration of salt are 80) in terms of water content, reducing sugar and organoleptic (smell), while the organoleptic (crispy and taste) to produce quality mango chips best pakel G3N2 treatment (concentration of sugar are 800 with concentration of salt are 50) and the organoleptic (texture), which produces the best quality chips are treated mango pakel G2N3 (concentration of sugar are 500 with concentration of salt are 80).

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 22 May 2012 04:31
Last Modified: 22 May 2012 04:31
URI: http://eprints.umm.ac.id/id/eprint/5689

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