Putri, Komang Riska Diantari (2018) PENGARUH PENAMBAHAN EKSTRAK BUAH KERSEN (Muntingia calabura L.) TERHADAP KARAKTERISTIK PUDING. Diploma thesis, JURUSAN GIZI.
|
Text (Karya Tulis Ilmiah 2018)
Cover Depan .pdf Download (19kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
Halaman Sampul.pdf Download (97kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
Kata Pengantar.pdf Download (130kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB I (1).pdf Download (47kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB II (1).pdf Download (172kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB III (1).pdf Download (62kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB IV (1).pdf Download (154kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB V (2).pdf Download (196kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
BAB VI (1).pdf Download (86kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
DAFTAR PUSTAKA (1).pdf Download (146kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
lembar persetujuan.pdf Download (272kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
lembar pengesahan.pdf Download (785kB) | Preview |
|
|
Text (Karya Tulis Ilmiah 2018)
surat bebas plagiat.pdf Download (789kB) | Preview |
Abstract
INFLUENCE OF ADDITION OF CHERRY FRUIT EXTRACT (MUNTINGIA CALABURA L.) AGAINST THE CHARACTERISTICS OF PUDDING ABSTRACT Cherry fruit (Muntingia calabura l.) belongs to the family of the plant Elaecarpaceae is a type of small fruit, the taste is sweet. Potential nutrient contained in fruit karsen include vitamin C in 100 grams of fresh cherry fruit is 80.5 mg. Therefore, in this study will be studied the addition of cherry fruit extract concentration corresponding to produce cherry fruit extract custard with the best characteristics. The general objective of these researchers is to figure out the influence of the addition of cherry fruit extract (Muntingia calabura l.) against characteristics of the pudding. This research uses experimental methods that his experiments were designed with a random Design Group (RAK) with 4 treatments and three replicates so get 12 times experiment. The difference in concentration of cherry fruit extract 5%, 10%, 15% and 20%. The parameters observed were organoleptik quality and the levels of vitamin c. the treatment difference cherry fruit extract concentration effect real against the quality of the taste and quality of the texture, but the effect is not real against the aroma, color, texture, taste and acceptance overall on cherry fruit extract pudding. Based on chemical analysis against the pudding with cherry fruit extract is concentration of the addition of cherry fruit extract 5% obtained vitamin C 18.0906 mg/100 g, 10% obtained vitamin C 22.7024 mg. 100 g, 15% obtained vitamin C 28.9539 mg/100 g and 20% obtained vitamin C 35.5140 mg/100 g. The best treatment is present on the addition of cherry fruit extract 20% vitamin C because it has the highest compared with other treatment. Keywords: Extract Of Cherry Fruit, Pudding Characteristics
| Item Type: | Thesis (Diploma) |
|---|---|
| Additional Information: | MEMBAHAS JUGA TENTANG MAKANAN RINGAN |
| Uncontrolled Keywords: | Keywords: Extract Of Cherry Fruit, Pudding Characteristics |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Putri Komang Riska Diantari |
| Date Deposited: | 10 Aug 2018 04:58 |
| Last Modified: | 10 Aug 2018 04:58 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/871 |
Actions (login required)
 |
View Item |