Image of PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN METODE PERENDAMAN.

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PENGARUH PENAMBAHAN PEWARNA ALAMI BUAH SENDUDUK (Melatosma malabathricum L.) TERHADAP KARAKTERISTIK FISIK DAN KIMIA NATA DE COCO DENGAN METODE PERENDAMAN.

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This study aimed to determine the effect of concentration of fruit juice and duration of immersion on the physical and chemical characteristics of nata de coco colored with senduduk fruit (Melatosma malabathricum L.). The experiment was designed as a Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor was concentration of fruit juice (40% b/v and 60% b/v) and the second factor was duration of immersion (4, 6, and 8 hours). The observed parameters on nata de coco colored with fruit were color (lightness (L*), redness (a*), yellowness (b*), color stability and antioxidant. The result showed that the concentration of fruit juice and duration of immersion had a significant effect on lightness (L*), redness (a*), antioxidant, and color stability of nata de coco colored with senduduk fruit; the duration of immersion had a significant effect on yellowness (b*) of nata de coco colored with senduduk fruit; the interaction between two treatment factors had a significant effect on lightness (L*), and antioxidant of nata de coco colored with senduduk fruit. The A2B3 treatment (60% b/v, 8 hour) was the best treatment based on the highest color stability (ΔE*= 44,85) with characteristics of lightness 34,40, redness 34,47 yellowness 3,33 and IC50 value of an antioxidant 345,00 ppm.

Availability
Inventory Code Barcode Call Number Location Status
2207005043T83514T835142022Central Library (Referens)Available
Detail Information
Series Title
-
Call Number
T835142022
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija.,
Collation
xiii, 31 hlm.; ilus.; 29 cm
Language
ISBN/ISSN
-
Classification
663.07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
pembuatan nata de coco
Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Komersial
Specific Detail Info
-
Statement of Responsibility
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No other version available

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