Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning

Aceh Nutrition Journal

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Title Karakteristik fisik dan kimia velva buah naga dan sayur wortel dengan penambahan labu kuning
 
Creator Manggabarani, Saskiyanto
Lestari, Wanda
Gea, Herlina
 
Subject Teknologi Pangan
Buah naga; formula; labu kuning; velva; wortel
 
Description Velva is a type of frozen dessert made from fruit that contains nutrients that help the body's metabolic processes and as a source of energy. The addition of vegetables is done to replace fruits that are more expensive and as a source of antioxidants. The aim is to determine the acceptability and hedonic quality and nutritional content of the best formulas for Velva products. Experimental research using a completely randomized design (CRD) approach to the formulation of the basic material for making dragon fruit Velva with the addition of carrot and pumpkin vegetables that is five treatments and two replications to obtain 10 experimental units, the data were analyzed by One Way ANOVA with Duncan test. The results based on hedonic tests show that F3 (80% Carrot + Yellow Pumpkin 20%) averaged 3,51 best-selected formulas. Whereas the hedonic quality test showed that F1 (Carrot 100%) average value of 3,51 the best-selected formula. Organoleptically selected best Velva showed F5 as the best Velva formula ranging from 3.49 organoleptic average test results and nutrient analysis results with nutrient content values. Water content is 77,4%, fat content is 7,4%, protein content is 2,9%, carbohydrate content is 15.3164% ash content is 4,3%. Conclusion; the best dragon fruit Velva formula, carrot vegetable, and pumpkin are the best in hedonic and hedonic quality in formula F5 (60% carrot and 40% pumpkin) containing low-fat content based on SNI frozen dessert.Velva sejenis frozen dessert terbuat dari buah yang mengandung kandungan zat gizi yang membantu proses metabolisme tubuh dan sebagai sumber energi. Penambahan sayur dilakukan untuk mengganti buah yang harganya lebih mahal dan sebagai sumber antioksidan. Tujuan untuk mengetahui daya terima dan mutu hedonik serta kandungan gizi formula terbaik terhadap produk velva. Penelitian eksperimen menggunakan rancangan acak lengkap (RAL) pendekatan formulasi dari bahan dasar pembuatan velva buah naga dengan penambahan sayur wortel dan labu kuning  yaitu lima perlakuan dan dua kali ulangan sehingga diperoleh 10 unit percobaan, data dianalisis dengan One Way Anova dengan uji Duncan. Hasil uji hedonik menunjukkan bahwa F3  (Wortel 80% + Labu Kuning 20%) rata-rata 3,51 formula terpilih terbaik. Uji mutu hedonik menunjukkan bahwa F1 (Wortel 100%)  nilai rata-rata  3,51 formula terpilih terbaik. Velva terpilih terbaik secara organoleptik menunjukkan F5 sebagai formula velva  terbaik berkisar 3,49 nilai rata-rata uji organoleptik dan hasil analisis zat gizi dengan nilai kandungan zat gizi. Kadar air 77,5%, kadar lemak 7,4%, kadar protein 2,9%, kadar karbohidrat 15,3% kadar abu 4,3%. Kesimpulan; formula velva buah naga, sayur wortel dan labu kuning yang terbaik secara hedonik dan mutu hedonik pada formula F5 (60% wortel dan 40% labu kuning) yang mengandung kadar lemak rendah berdasarkan SNI frozen dessert.
 
Publisher Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
 
Contributor
 
Date 2019-12-19
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Eksperimen
 
Format application/pdf
 
Identifier http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/181
10.30867/action.v4i2.181
 
Source AcTion: Aceh Nutrition Journal; Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019; 134-141
2548-5741
2527-3310
10.30867/action.v4i2
 
Language eng
 
Relation http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/181/108
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/downloadSuppFile/181/32
 
Rights Copyright (c) 2019 AcTion: Aceh Nutrition Journal
http://creativecommons.org/licenses/by-sa/4.0
 

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