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PENGARUH KEMATANGAN DAN LAMA ULTRASONIKASI TERHADAP KARAKTERISTIK SIFAT FISIK DAN KIMIA NANAS (ANANAS COMOSUS (L.) MERR) SEGAR POTONG VARIETAS QUEEN
This study aimed to determine the effect of maturity and duration of ultrasonication on the physical and chemical characteristics of fresh cut pineapple (Ananas comosus (L.) Merr) Queen Variety. The experiment was designed as a Factorial Completely Randomized Design with two factors and each treatment was repeated three times. The first factor was the maturity (ripe and half ripe) and the second factor was duration of ultrasonication (10, 20, 30, and 40 minutes). The observed parameters were color (Lightness (L*), greenness (-a*), yellowness (b*), total color difference of maturity), texture, total sugar content, pH and vitamin C. The results showed that the maturity had a significant effect on the greennees (-a*), total sugar content and pH of fresh cut pineapple ultrasonication. Duration ultrasonication had a significant effect on greenness (-a*), yellowness (b*), total sugar content and pH of fresh cut pineapple ultrasonication. The interaction between two factors had a significant effect on total sugar content and pH. The treatment of A2B4 (half ripe, 40 minutes) was the best treatment based on total sugar content with the characteristics of lightness 35,37%, greenness 4,56, yellowness 9,03, total color difference of ripe pineapple 8,23, total color difference half ripe pineapple 4,93, texture 30,33 gf, total sugar content 11.23% brix, pH 4.70 and vitamin C content 16.43 mg/100 g.
Inventory Code | Barcode | Call Number | Location | Status |
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2207003732 | T79305 | T793052022 | Central Library (Referens) | Available but not for loan - Not for Loan |
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