Diversifikasi Pengolahan Kulit Nanas Menjadi Abon

Afif Kholifah, AF and Zenny Zanuba Arifah, ZZA and Ika Widyaningrum, IW and Iffah Muflihati, IM Diversifikasi Pengolahan Kulit Nanas Menjadi Abon. Diversifikasi Pengolahan Kulit Nanas Menjadi Abon. ISSN 2685-5321

	Text 2. 2022-Diversifikasi Pengolahan Kulit Nanas.pdf Download (2MB)
	Text 2. 2022-Diversifikasi Pengolahan Kulit Nanas.pdf Download (2MB)

Abstract

One of the processed products of pineapple skin is floss, which is generally made from meat. This study examines the effect of pineapple types on the characteristics of the pineapple skin floss produced. Floss is made from honey pineapple peel, local pineapple peel, and both. The results showed that the pineapple peels floss with different types of pineapple produced water content and significantly different colors, except for the value of b*. The b* value is used to express the chromatic color of the blue and yellow mixed pineapple peel, with +b* values ranging from 0 – 70 for blue and –b* values ranging from 0 to -70 for yellow. Sensory comparison tests show that the sensory properties of pineapple skin floss are different from that of chicken floss. The sensory properties of the three samples showed results that were not significantly different, except for the textural properties. The panelists' preference level for the three samples showed no significantly different results

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