SIFAT FISIK DAN KANDUNGAN GIZI BUAH ANGKAM, PEH NGAN, DAN TAPA’ KERA DI KALIMANTAN BARAT

Authors

  • Jemmi Jemmi
  • Entin Daningsih
  • Titin Titin

DOI:

https://doi.org/10.31571/saintek.v7i2.1038

Abstract

Penelitian ini bertujuan mengetahui potensi buah berdasarkan sifat fisik dan kandungan gizi. Penelitian ini terdiri dari 2 metode penelitian dengan sampel yang diperoleh menggunakan teknik simple random sampling. Pertama, penelitian deskriptif bertujuan mengambarkan karakteristik sifat fisik buah angkam, pehngan dan tapa’ kera meliputi bentuk, ukuran, aroma buah dll. Kedua, penelitian eksperimen bertujuan mengukur kandungan gizi buah angkam, pehngan, dantapa' kera. Analisis data kandungan gizi menggunakan ANOVA model RAL dilanjutkan uji LSD jika signifikan. Sifat fisik ketiga buah berbeda satu sama lain. Buah angkam, pehngan, tapa’ kera berpengaruh secara nyata terhadap 10 uji yaitu karbohidrat total, glukosa, fruktosa, sukrosa, lemak, air, lemak, seratkasar, vitamin C, abu.

 

Kata Kunci: Angkam, Kandungangizi, Sifat Fisik, Peh Ngan, Tapa’ Kera

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Published

2019-02-20

How to Cite

Jemmi, J., Daningsih, E., & Titin, T. (2019). SIFAT FISIK DAN KANDUNGAN GIZI BUAH ANGKAM, PEH NGAN, DAN TAPA’ KERA DI KALIMANTAN BARAT. Jurnal Pendidikan Informatika Dan Sains, 7(2), 155–166. https://doi.org/10.31571/saintek.v7i2.1038

Issue

Vol. 7 No. 2 (2018): Jurnal Pendidikan Informatika dan Sains

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