Studi Proses Pengolahan Puree Mangga Podang (Mangifera Indica L.) Sebagai Bahan Baku Olahan Lanjut (Kajian Jenis Dan Konsentrasi Filler)
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Date
2016-03-02
Authors
Mulyadi, Arie Febrianto
Wijana, Susinggih
Istichomah, Siti Nur
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Abstract
The purpose of this research is to get combination type and concentration filler proper to making puree mangga podang against the nature of organoleptik puree mangga podangResearch carried out in Agrochemical Technology Laboratory Department of Agroindustrial Technology the Faculty of Agricultural Technology University of Brawijaya unfortunate in september 2012. In this research mango used are a mangga podang of Kediri, the determination of the best treatment based on the best treatment from the results of the test with a method of index organoleptik effectiveness. Research is done by using the method random group ( a shelf ) by using two factors that is the type and concentration filler and three times. The first is the type of filler namely dextrin and agar flour and the second factor is the concentration filler 5 % and 10 %. Observation is color, taste, the fragrance and texture. The results of observations will be done with Friedman test. If there is different treatment of real and continued with Friedmen continued test. The best treatment is dextrin with 10% concentration.Characteristic quality of puree mango podang covering the quality of the water level 87,86 %, total sugar 18,08 %, a total of solids dissolved 23.1 % brix, vitamin c 29,93 mg / 100g, viscosity 1204,5 cp. The result of testing organoleptik by 15 the panel against color, the scent of; taste, obtained the result not detected the existence of real different level of confidence on agar powder with 5 % concentration.
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Keywords
agar, dkxtrin, filler, mangga podang, puree, viscosity