Abstract
Bligo plant (Benincasa hispida) is a plant that is still in the same family as the Cucurbitaceae plant. This study utilized the pulp and peel of the bligo fruit (Benincasa hispida) to make pudding using various proportions. The research design used a randomized block design (RBD) with 1 factor consisting of 6 treatment levels. Data were analyzed using Friedman test, ANOVA statistical analysis and 5% BNJ follow-up test. The best treatment was the concentration of the proportion of bligo meat and skin which showed in P3 treatment (bligo meat 60% bligo skin 40%) with a color organoleptic test value of 2.47 (normal-like), aroma organoleptic test of 2.20 (normal-like), organoleptic test texture organoleptic test 3.23 (normal-like), and taste organoleptic test 2.83 (normal-like).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of Tropical Food and Agroindustrial Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
