Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah

Ira Handayani ; Siva Ma’rifatul Fadhilah ; Ndaru Prasastono
Garina 📅 2024 Vol 16, No 1 🔗 DOI: 10.69697/garina.v16i1.108
Abstract
The purpose of this research are 1) knowing the acceptability of putu ayu with coconut water and red dragon fruit peel flour which is most preferred by the panelists, 2) knowing the best recipe formula 3) knowing  the protein content of putu ayu with coconut water and dragon fruit peel flour as ingredients. red is the panelists' favorite. This research method uses literature, documents, experiments, sensory evaluation and chemical tests. The results showed that putu ayu with coconut water and red dragon fruit peel flour Formula A was most liked and accepted by the panelists. The best putu ayu recipe formula uses coconut water and red dragon fruit skin flour. Formula A is 237.5 g wheat flour, 12.5 g red dragon fruit skin flour, 200 ml old coconut water, 3 eggs, 200 g granulated sugar, 1 tsp SP, and 1 grated coconut. Based on the results of chemical tests for the protein content of putu ayu using coconut water and red dragon fruit peel flour, formula A per 100 g is 6.117% protein.
Keywords
putu ayu; red dragon fruit skin flour
How to Cite

Ira Handayani, et al. (2024). Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah. Garina, 16(1). https://doi.org/10.69697/garina.v16i1.108

Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono, "Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah," Garina, vol. 16, no. 1, 2024.

Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono. "Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah." Garina, vol. 16, no. 1, 2024.

Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono. "Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah." Garina 16, no. 1 (2024).

Ira Handayani, et al. (2024) 'Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah', Garina, 16(1). doi: 10.69697/garina.v16i1.108.

Ira Handayani; Siva Ma’rifatul Fadhilah; Ndaru Prasastono. Karakteristik Sensori dan Kandungan Protein Putu Ayu Berbahan Air Kelapa dan Tepung Kulit Buah Naga Merah. Garina. 2024;16(1).

Artikel Terkait

Penerapan Teknik Anyam Motif Bunga Cengkeh pada Ready to Wear

Annisa Kurnia Utami; Ariyana Damayanti; Romadhona Chusna Tsani

Pengaruh Metode Demonstrasi Berbantuanmedia Vidio terhadap Hasil Belajar Pemangkasan Rambut Solid pada Mahasiswa Aks Ibu Kartini Semarang

Aulia Romadona; Kuswidyaningrum N. J.

Aksesoris Siger Pengantin Sunda dari Lem Bakar

Nina Safana Abnajapa; Kuswidyaningrum N. J.; Nurulisma Saputri

Sifat Fisik dan Preferensi Masyarakat terhadap Fusion Dessert Komersial Klappertaart Durian Katuk

Ira Handayani; Ndaru Prasastono

Pengaruh Faktor-Faktor Internal Mata Kuliah Bordir dalam Meningkatkan Motivasi Berwirausaha bagi Mahasiswa Program Studi Desain Mode Aks Ibu Kartini

Mien Zyahratil Umami; Romadhona Chusna Tsani

Pemanfaatan Limbah Kardus untuk Pembuatan Headpiece sebagai Peluang Berwirausaha

Albeta Qoiru Ummah; Agus Susanti; Sofia Daniati
Tren Sitasi Jurnal