The Effect Proportions Banana Pudding Kepok (Musa acuminate balbisiana Colla) And Melon (Cucunis melo) Characteristics Banana Pudding
Pengaruh Proporsi Puree Pisang Kepok (Musa acuminate balbisiana Colla) dan Melon (Cucunis melo) terhadap Karakteristik Puding Pisang
DOI:
https://doi.org/10.21070/ups.2565Keywords:
pudding, banana kepok (Musa acuminata balbisiana Colla), melon (Cucunis melo)Abstract
The purpose of this study was to determine the interaction effect of the proportions of kepok banana (Musa acuminate balbisiana Colla) and melon (Cucunis melo) on the characteristics of Kepok Banana Pudding. The method used was a Randomized Block Design (RBD) with 6 levels and 4 repetitions for each treatment. The data obtained in the study used analysis of variance (ANOVA). The follow-up test used the Honest Significant Difference (BNJ) test method with a 5% confidence level. While the organoleptic data were analyzed using the Friedman test. The proportion of banana and melon puree significantly affected the color parameters of the color reader method of yellowness, syneresis, ash content, and vitamin C. The proportion of puree banana and melon had no significant effect on the color parameters of the color reader method of lightness and redness, water content, texture, organoleptic color, organoleptic aroma, organoleptic taste, and organoleptic texture.
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