?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+DAMI+NANGKA+(Artocarpus+heterophyllus)%0D%0ATERHADAP+KARAKTERISTIK+SENSORI+DAN+KIMIA+FRUIT%0D%0ALEATHER+BUAH+NAGA+MERAH+(Hylocereus+polyrhizus)&rft.creator=%09Ananda+%2C+Ericka+Putri%09&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Jackfruit+dami+can+be+processed+into+additional+ingredients+for+fruit+leather%0D%0Abecause+it+has+high+levels+of+pectin+and+fiber%2C+but+it+lacks+taste+and+color%2C+so%0D%0Aingredients+are+needed+that+can+cover+these+deficiencies%2C+one+of+which+is+red%0D%0Adragon+fruit.+The+aim+of+this+research+was+to+study+the+effect+of+adding+jackfruit%0D%0Adami+waste+on+the+sensory+and+chemical+characteristics+of+red+dragon+fruit+leather%0D%0Aand+to+obtain+the+best+treatment.+The+research+was+structured+in+a+Completely%0D%0ARandomized+Block+Design+(RKAL)+with+4+levels+of+treatment+comparison+of+red%0D%0Adragon+fruit+and+jackfruit+dami%2C+namely+100%25+%3A+0%25%2C+75%25+%3A+25%25%2C+50%25+%3A+50%25%2C%0D%0A25%25+%3A+75%25%2C+and+0%25%3B+100%25+and+5+repetitions.+The+data+obtained+was+then+analyzed%0D%0Awith+data+homogeneity+using+the+Bartlett+test+and+additional+data+was+tested+using%0D%0Athe+Tuckey+test%2C+then+processed+by+variance+and+further+tested+by+the+Honest%0D%0ASignificant+Difference+Test+(BNJ)+at+the+5%25+level.+The+results+showed+that+the%0D%0Ajackfruit+dami+formulation+had+a+significant+effect+on+sensory+characteristics+in+the%0D%0Aform+of+firmness%2C+color%2C+aroma%2C+taste%2C+and+overall+acceptability+and+chemistry+in%0D%0Athe+form+of+water+content+and+degree+of+acidity+(pH).+The+formulation+of+50%25%0D%0Ajackfruit+dami+and+50%25+red+dragon+fruit+was+the+best+treatment+because+it%0D%0Aproduced+sensory+characteristics+(stickiness+score+3.87%25+(very+chewy)%2C+color%0D%0Ascore+3.55%25+(red)%2C+aroma+score+3.24%25+(like)%2C+taste+score+3.11%25+(+like)%2C+and+overall%0D%0Aacceptance+score+3.60%25+(+really+like)+and+chemical+characteristics+(moisture%0D%0Acontent+14.09%25+(w%2Fw)%2C+ash+content+0.88%25%2C+acidity+4.26+%2C+vitamin+C+1.11+mg%2F100g%2C%0D%0Aand+reducing+sugar+content+23.73%25).%0D%0AKey+words%3A+fruit+leather%2C+dami+jackfruit%2C+red+dragon.%0D%0ADami+nangka+dapat+diolah+menjadi+bahan+tambahan+fruit+leather+karena+memiliki%0D%0Apektin+dan+serat+yang+tinggi+namun+memiliki+kekurangan+rasa+dan+warna+sehingga%0D%0Adiperlukan+bahan+yang+dapat+menutupi+kekurangan+tersebut+salah+satunya+adalah%0D%0Abuah+naga+merah.+Tujuan+penelitian+ini+untuk+mempelajari+pengaruh+penambahan%0D%0Alimbah+dami+nangka+terhadap+karakteristik+sensori+dan+kimia+fruit+leather+buah%0D%0Anaga+merah+dan+memperoleh+perlakuan+terbaik.+Penelitian+disusun+dalam%0D%0ARancangan+Kelompok+Acak+Lengkap+(RKAL)+dengan+4+taraf+perlakuan%0D%0Aperbandingan+buah+naga+merah+dan+dami+nangka+yaitu+100%25+%3A+0%25%2C+75%25+%3A+25%25%2C%0D%0A50%25+%3A+50%25%2C+25%25+%3A+75%25%2C+dan+0%25+%3B+100%25.dan+5+kali+ulangan.+Data+yang+diperoleh%0D%0Akemudian+dianalisis+dengan+homogenitas+data+menggunakan+uji+bartlett+dan%0D%0Akemenambahan+data+diuji+dengan+uji+tuckey%2Cselanjutnya+diolah+sidik+ragam+dan%0D%0Auji+lanjut+Uji+Beda+Nyata+Jujur+(BNJ)+pada+taraf+5%25.+Hasilnya+menunjukkan%0D%0Abahwa+formulasi+dami+nangka+berpengaruh+nyata+terhadap+karakteristik+sensori%0D%0Aberupa+kekenyalan%2C+warna%2C+aroma%2C+rasa%2C+dan+penerimaan+keseluruhan+dan+kimia%0D%0Aberupa+kadar+air+dan+derajat+keasaman+(pH).+Formulasi+dami+nangka+50%25+dan%0D%0Abuah+naga+merah+50%25+menjadi+perlakuan+terbaik+karena+menghasilkan%0D%0Akarakteristik+sensori+(skor+kekenyalan+3%2C87%25+(sangat+kenyal)%2C+skor+warna+3%2C55%25%0D%0A(+merah)%2C+skor+aroma+3%2C24%25+(+suka)%2C+skor+rasa+3%2C11%25+(+suka)%2C+dan+skor+penerimaan%0D%0Akeseluruhan+3%2C60%25+(+sangat+suka)+dan+karakteristik+kimia+(kadar+air+14%2C09%25+(b%2Fb)%2C%0D%0Akadar+abu+0%2C88%25%2C+derajat+keasaman+4%2C26%2C+vitamin+C+1%2C11+mg%2F100g%2C+dan+kadar+gula%0D%0Areduksi+23%2C73%25)%0D%0AKata+kunci%3A+fruit+leather%2C+dami+nangka%2C+naga+merah.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-03-28&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84434%2F1%2FABSTRAK%2520-%2520Ananda%2520Ericka%2520Putri.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84434%2F2%2FSKRIPSI%2520FULL%2520-%2520Ananda%2520Ericka%2520Putri.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84434%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Ananda%2520Ericka%2520Putri.pdf&rft.identifier=+++Ananda+%2C+Ericka+Putri+++(2024)+PENGARUH+PENAMBAHAN+DAMI+NANGKA+(Artocarpus+heterophyllus)+TERHADAP+KARAKTERISTIK+SENSORI+DAN+KIMIA+FRUIT+LEATHER+BUAH+NAGA+MERAH+(Hylocereus+polyrhizus).++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F84434%2F