FORMULASI VELVA KEMANG (MANGIFERA CAESIA)

Article Sidebar

PDF
Published: Mar 20, 2017
DOI: https://doi.org/10.30997/jah.v1i2.378

Main Article Content

Nurvika Hadistiani
Universitas Djuanda Bogor

Abstract

Buah kemang adalah salah satu jenis buah yang banyak ditemukan di daerah Bogor yang memiliki
kandungan vitamin C cukup tinggi. Tujuan dari penelitian ini adalah untuk mendapatkan formula
velva kemang yang dapat diterima melalui evaluasi pengaruh formula terhadap karakteristik
sensori, dan menganalisis sifat fisik, kimia, dan mikrobiologi velva terpilih. Pada penelitian ini
dibuat sembilan formulasi velva kemang dengan perbedaan konsentrasi puree kemang, Carboxy
Methyl Cellulose (CMC), gula dan air. Hasil menunjukkan bahwa velva kemang terpilih
berdasarkan karakteristik sensori adalah velva yang dibuat dengan formula puree kemang 800 g,
gula 500 g, CMC 2 g, dan air 698 ml. Velva kemang terpilih mempunyai karakteristik warna putih
kekuningan, kelembutan tekstur netral, kekuatan aroma netral, rasa agak asam, dengan persentase
panelis yang menyukai warna, kelembutan tekstur, aroma, rasa velva kemang berturut-turut
sebanyak 58.33%, 55.00%, 45.00%, 66.67%. Analisis sifat fisik menunjukkan bahwa velva
kemang terpilih memiliki overrun 5.25%, kecepatan leleh 20 menit, dan viskositas 26.20 cP.
Velva kemang terpilih memiliki nilai pH 2.75 dan kadar vitamin C 20 mg/100g, serta total
mikroba (TPC) 1x101 koloni/g.

Article Details

How to Cite
Hadistiani, N. (2017). FORMULASI VELVA KEMANG (MANGIFERA CAESIA). JURNAL AGROINDUSTRI HALAL, 1(2), 105–114. https://doi.org/10.30997/jah.v1i2.378
Issue
Vol. 1 No. 2 (2015): Jurnal Agroindustri Halal
Section
Articles

Authors who publish with Jurnal Agroindustri Halal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal. 
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work