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All Journal Jurnal Natur Indonesia SAINSMAT Jurnal Online Mahasiswa (JOM) Bidang Pertanian Indonesia Chimica Acta INSIST (International Series on Interdisciplinary Research) Inovasi Pendidikan: Jurnal Pendidikan
Netti Herawati
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Languange, Linguistic, Communication & Media Mathematics Other

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Journal : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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PEMANFAATAN BUAH PEDADA DAN BUAH API-API PADA PEMBUATAN FRUIT LEATHER Wulandari, Ayu Sri; Hamzah, Farida Hanum; Herawati, Netti
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Abstract

The purpose of this research was to get the best combination of pedadaporridge and api-api porridge.  The research used a Complete Randomized Design (CRD) with 5 treatments and 3 replications.The treatments were PA1 (Pedadaporridge 90% :api-api porridge10%), PA2 (Pedadaporridge 80% : api-api porridge 20%), PA3 (Pedadaporridge 70% : api-api porridge30%), PA4 (Pedadaporridge 60% : api-api porridge40%) and PA5 (Pedadaporridge 50% : api-api porridge 50%).  The data obtained were analyzed statistically using Anova and DNMRT at 5%.  The research showed that usingpedadaporridgeand api-api porridge water content, ash content, degree of acidity (pH), protein content, fat content, reduction sugar content, crude fiber content and organoleptic test.  The best treatment of fruit leather from this research is PA3 whichwater content 9,19%, ash content 1,05%, degree of acidity (pH) 3,13, protein content 1,87%, fat content 0,28%, reduction sugar content 43,17% and crude fibercontent 4,62%. Rather green colour, a little bit pedadaporridgeand api-api porridgeflavour, sour taste slightly sweet, the texture rather springy and overall assesment of fruit leather was preferred by the panelist. Keywords :Fruit leather, pedadaporridge and api-api porridge.
Co-Authors ', Rahmayuni ', Syahrial . Alimin, . A. Zulfikar Effendi, A. Zulfikar Andriyani Fadmi Army Auliah Astriani, Sulis Chandra, Rani Dewi Fortuna Ayu Edi Setiawan Eri Setiawan Ervissa N Sipayung Faizah Hamzah Fajar Restuhadi Fajri, Annur Firdaus Zenta Gultom, Adi Hizkia GUSTIAWAN, SANDY Hamzah, Farida Hanum Hasan, Sri Wahyuni Ilmiah, Ide Khoirin Nisa LA DAHA Mohammad WIJAYA Muhaedah Rasyid Muhammad Anwar Muhammad Danial Muhammad Rakib Muhammad Rivai Noor Jalaluddin Prastika, Ike Priyatmo, Yudhi Putri, Kurnia Rano, Felisitas Yanti Raswen Efendi Risdawati, Risdawati Rossi, Evy SARI, SELVI MUSTIKA Selvianti H, Fifi Silaban, Mastrina Sonyinga, Desma Sonyinga, Desma Sugiarti Sugiarti sulistianingsih, Yuni Syarifuddin, Ulben Taty Sulastry Vonny Setiaries Johan Wulandari, Ayu Sri Yelmira Zalfiatri Yusmarini Yusmarini