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KINETIKA PERUBAHAN KADAR GULA TOTAL DAN pH SELAMA ULTRASONIKASI BUAH NANAS (Ananas comosus (L.) Merr) VARIETAS QUEEN

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Penilaian

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This study aimed to determine the kinetic changes in total sugar content and pH during ultrasonication of pineapple Queen variety. This research was conducted in September 2022 at the Chemistry and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Department of Agricultural Technology, Sriwijaya University. This study used a Factorial Completely Randomized Design. The treatment factor was the maturity stage of pineapple (half and full-ripe) and ultrasonication time (0, 5, 10, 15, 20, 25, 30, 35, and 40 minutes). Each treatment was repeated three times. The parameters were total sugar content, pH, and order reaction. The results showed that the maturity stages of pineapple and the ultrasonication time had a significant effect on total sugar content and pH of pineapple. The lowest total sugar content (9.53% Brix ) of pineapple was in sample A1B8 (half-ripe, 40 minutes), and the highest total sugar content (16.00% Brix) was in sample A2B0 (full-ripe, 0 minutes). The lowest pH (3.73 ) of pineapple was in sample A1B8 (half-ripe, 0 minutes), and the highest pH (4.73) was in sample A2B8 (full-ripe, 40 minutes). Analysis of kinetic changes in total sugar content during ultrasonication showed that half and full-ripe of pineapple followed a first-order reaction with a rate of constants (k) of -0.450 hour-1 and -0.612 hour-1, respectively. Analysis of kinetic changes in pH during ultrasonication showed that half and full-ripe of pineapple followed a first-order reaction with a rate of constants (k) of 0.222 hour-1 and 0.216 hour-1, respectively

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001437	T91817	T918172023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T918172023

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xiii, 32 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

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)

teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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