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KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN KULIT BUAH NAGA MERAH ( Hylocereus polyrhizus SEBAGAI PEWARNA ALAMI MELALUI METODE ULTRASONIKASI

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Penilaian

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This study aimed to determine the effect of ultrasonic wave frequency and ultrasonication time on physical and chemical characteristics of nata de coco colored with red dragon fruit peel (Hylocereus polyrhizus). This experiment used a Factorial Completely Randomized Design (RALF) with two treatment factors and was repeated three times. The first factor was frequency (20 kHz and 40 kHz) and the second factor was ultrasonication time (15, 30, 45, and 60 minutes). The observed parameters were hardness, color (lightness (L*), redness (a*), yellowness (b*) and total color difference (ΔE*)), color stability, antioxidants, and pH. The results showed that the frequency and duration of ultrasonication significantly affected the antioxidant and pH; duration of ultrasonication had a significant effect on redness (b*) of sample; the interaction between the two treatments had a significant effect on the antioxidant value and pH of sample. A1B4 treatment (40, kHz, 60 minutes) was the best treatment based on the highest IC50 value of antioxidant activity which is 3663,80 ppm with a hardness value of 20.07 gf, lightness (L*) 39.40%, redness (a*) 18.47%, yellowness 9.07%, total color difference 26.55, ΔE* color after boiling 29.98, and pH 3.87.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002143	T74157	T741572022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T741572022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 88 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

668.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Bahan Kimia Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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