Studi Proses Pengolahan Puree Mangga Podang (Mangifera Indica L.) Sebagai Bahan Baku Olahan Lanjut (Kajian Jenis Dan Konsentrasi Filler)

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dc.contributor.authorMulyadi, Arie Febrianto
dc.contributor.authorWijana, Susinggih
dc.contributor.authorIstichomah, Siti Nur
dc.date.accessioned2016-03-02T03:35:52Z
dc.date.available2016-03-02T03:35:52Z
dc.date.issued2016-03-02
dc.description.abstractThe 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.en_US
dc.description.sponsorshipProsiding Seminar dan Lokakarya Nasional FKPT-TPI 2014en_US
dc.identifier.isbn978-979-792-512-3
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/8015
dc.language.isoenen_US
dc.subjectagaren_US
dc.subjectdkxtrinen_US
dc.subjectfilleren_US
dc.subjectmangga podangen_US
dc.subjectpureeen_US
dc.subjectviscosityen_US
dc.titleStudi Proses Pengolahan Puree Mangga Podang (Mangifera Indica L.) Sebagai Bahan Baku Olahan Lanjut (Kajian Jenis Dan Konsentrasi Filler)en_US
dc.title.alternativeThe Study of Processing Puree Mangga Podang (Mangifera indica L.) As A Raw Material Processed Futhert Sudy Type and Concentration Filleen_US
dc.typeUR-Proceedingsen_US

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