Effect Of Proportion Of Flesh And Skin Of Bligo (Benincasa Hispida) On Bligo Pudding Characteristic

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).