The Sriwijaya University Library

  • Home
  • Information
  • News
  • Help
  • Librarian
  • Login
  • Member Area
  • Select Language :
    Arabic Bengali Brazilian Portuguese English Espanol German Indonesian Japanese Malay Persian Russian Thai Turkish Urdu

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}
Image of MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHAN KULIT JERUK PURUT (CITRUS HYSTRIX)

Text

MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHAN KULIT JERUK PURUT (CITRUS HYSTRIX)

Rasuanti, Untanti - Personal Name;

Penilaian

0,0

dari 5
Penilaian anda saat ini :  

This instant dipping drink is made from dragon fruit and purut orange peel. This study aims to find out the effect of the formulation of red dragon fruit skin and purut orange peel on the physical and chemical properties of instant dipping drinks. This study used a non-factorial Complete Randomized Design (RAL) consisting of 6 treatment levels (P1 = 100% red dragon fruit peel: 0% purut orange peel, P2 = 90% red dragon fruit skin: 10% purut orange peel, P3 = 80% red dragon fruit skin: 20% purut orange peel, P4 = 70% red dragon fruit skin: 30% purut orange peel, P5 = 60% red dragon fruit skin: 40% purut orange peel, P6 = 50% red dragon fruit peel: 50% purut orange peel), each repeated three times. The results showed that the formulation of dragon fruit skin and purut orange peel had a noticeable effect on color, moisture content, total dissolved solids, antioxidant activity, and total phenols. The formulation of more and more lime peels will decrease the activity of antioxidants and total phenols. The more formulations of orange peel purut also then the resulting color the more faded or yellowish red. Instant drinks of dragon fruit peels and purut orange peels at P4 treatment (70% dragon fruit peel: 30% purut orange peel) and P5 (60% dragon fruit peel: 40% purut orange peel) are the best treatment based on parameters observed and statistically tested.


Availability
Inventory Code Barcode Call Number Location Status
2107004170T59690T596902021Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T596902021
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021
Collation
xv, 51 hlm. : ilus. ; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
SEPTA
Other version/related

No other version available

File Attachment
  • MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHAN KULIT JERUK PURUT (CITRUS HYSTRIX)
Comments

You must be logged in to post a comment

The Sriwijaya University Library
  • Information
  • Services
  • Librarian
  • Member Area

About Us

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Search

start it by typing one or more keywords for title, author or subject

Keep SLiMS Alive Want to Contribute?

© 2025 — Senayan Developer Community

Powered by SLiMS
Select the topic you are interested in
  • Computer Science, Information & General Works
  • Philosophy & Psychology
  • Religion
  • Social Sciences
  • Language
  • Pure Science
  • Applied Sciences
  • Art & Recreation
  • Literature
  • History & Geography
Icons made by Freepik from www.flaticon.com
Advanced Search