PEMANFAATAN HASIL SAMPING SARI APEL DALAM PEMBUATAN WINGKO YANG DIKEMAS DENGAN EDIBLE COATING SARI JERUK NIPIS
| Main Author: | Sapitri, Ema Ratna |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40545/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40545/2/BAB%20I.pdf http://eprints.umm.ac.id/40545/3/BAB%20II.pdf http://eprints.umm.ac.id/40545/4/BAB%20III.pdf http://eprints.umm.ac.id/40545/5/BAB%20IV.pdf http://eprints.umm.ac.id/40545/6/BAB%20V.pdf http://eprints.umm.ac.id/40545/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40545/ |
Daftar Isi:
- KSU Brosem is one of apple cider cultivation industries, in which, every productionscan produce solid waste of apple cider Rome Beauty 7-15 kg per day. The solid waste of this apple cider has the potential to be utilized in wingko making. The purpose of this study, to know the influence of proportion of raw ingredient (solid of apple cider and glutinous flour) and heating treatment to wingko quality, to know the best treatment of proportion of raw ingredient solid of apple cider and glutinous flour) and heating treatment and to know the effect of addition of lime extract in making edible coating to wingko quality during storage. This study was designed in 2 stages that is making and choosing the best treatment of wingko and edible coating application on best treatment of wingko. The first stage, using nested Design with 2 factors, in which, the first factor is the proportion of wingko raw material (solid waste of apple cider: glutinous flour) and second factor is variation of heating of grated coconut. After obtaining wingko with best treatment, further, it is followed by application of edible coating extract of lime. The application of edible coating on wingko uses simple Randomized Category Design with 1 factor is the concentration of extract of lime on edible coating with 4 levels 0%, 0,75%, 1,5%, and 2,25%. The results showed that the proportion of raw materials (glutinous flour: solid waste of apple juice significantly affected the water containt, fat, coarse fiber, hardens texture, reducing sugar and wingko organolpetic). Sample with proportion of raw material (50% glutinous flour: 50% solid apple juice) and steamed coconut is the best treatment stage I. The result of stage II analysis showed that the variation of addition lime extract significantly affected wingko quality during 15 days storage. The best treatment of stage 2 is in addition of 2,25% extract of lime with the water contain <30% and free fatty acid <1%.