Pengaruh jenis buah naga (hylocereus spp.) dan konsentrasi carboxymethyl cellulose terhadap karakteristik puree buah naga = Effect of dragon fruit (hylocereus spp.) type and carboxymethyl cellulose concentration on the characteristics dragon fruit puree

Santoso, Yuvika Devi (2013) Pengaruh jenis buah naga (hylocereus spp.) dan konsentrasi carboxymethyl cellulose terhadap karakteristik puree buah naga = Effect of dragon fruit (hylocereus spp.) type and carboxymethyl cellulose concentration on the characteristics dragon fruit puree. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (657kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (114kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (126kB)
[img] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (127kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (172kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (338kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (321kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (117kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (138kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (308kB)
[img] Text (Publication-Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (372kB)

Abstract

Dragon fruit has a high nutrition value. Dragon fruit contains beta-carotene, lycopene, vitamin E, potassium, protein, fiber, sodium, and calcium. There are several type of dragon fruit. Hylocereus undatus and Hylocereus polyrhizus are type of dragon fruit that is often found in the market. Generally, dragon fruit is consumed in fresh fruit, but quality of dragon fruit rapidly decreasing. To increase the shelf life of dragon fruit, it processed into puree. Dragon fruit has flesh that is juicy, so necessary CMC as thickener in the manufacture of dragon fruit puree. In this research, the effect of different types of dragon fruit (Hylocereus undatus and Hylodereus polyrhizus) and concentration of CMC (0.6; 0.7; 0.8; and 0.9%) was observed in the viscosity, pH, total soluble solid, total acidity, and microbiology to obtain the best puree. From the research, it can be concluded that the best dragon fruit puree is red dragon fruit puree with CMC concentration 0,9%, because the puree has the highest viscosity compared to other dragon fruit puree.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Santoso, Yuvika DeviNIM03420080064YUVIKA_DS@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNurwitri, C. C.UNSPECIFIEDUNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: puree ; dragon fruit ; Hylocereus undatus ; Hylocereus polyrhizus ; CMC concentration
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:43
Last Modified: 16 Sep 2020 04:15
URI: http://repository.uph.edu/id/eprint/1435

Actions (login required)

View Item View Item