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PENGARUH KONSENTRASI NATRIUM BENZOAT TERHADAP SIAT FISIKOKIMIA SELAI LEMBARAN TOMAT (Lycopersicon esculentum Mill) SELAMA PENYIMPANAN

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Penilaian

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This study aimed to determine the effect of sodium benzoate concentration on the physicochemical properties of sliced tomato jam during storage. The research was conducted in October 2021 at general microbiology laboratory and agricultural biotechnology laboratory as well as chemical laboratory for processing and sensory agricultural products, Sriwijaya University. This research used a Factorial Completely Randomized Design method with two factors. Factor A was concentration of sodium benzoate (0%, 0.015%, 0.020%) and factor B was storage time (0 days, 5 days, 10 days, 15 days). Each treatment was repeated 3 times. Parameters observed were physicochemical characteristics (moisture content, texture, total dissolved solids, pH, vitamin C). The results showed that the concentration of sodium benzoate significantly affected increase in the value of mouiture content, total dissolved solids, pH and could maintain the content of vitamin C during storage. The treatment factor A2B4 was the best treatment with the addition of 0.020% sodium benzoate for the 15th day of storage.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307003304	T87906	T879062023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T879062023

Publisher

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

Collation

xv, 27 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)

Teknologi Bahan Kimia Pertanian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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