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KINETIKA PERUBAHAN KADAR GULA TOTAL DAN PH SELAMA ULTRASONIKASI BUAH NANAS CAYENNE

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Penilaian

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The study aimed to determine the kinetic changes in total sugar content and pH in Cayenne pineapple variety during ultrasonication. The experiment was designed as a Factorial Completely Randomized Factorial Design with two treatment factors and each treatment was repeated three times. The first factor was maturity (half and full ripe) and the second factor was duration of ultrasonication (5, 10, 15, 20, 25, 30, 35 and 40 minutes). The observed parameters were total sugar content and pH . The results showed that the maturity, duration of ultrasonication and the interaction between two treatment factors maturity and during ultrasonication had a significant effect on the total sugar content of pineapple after ultrasonication. The maturity, duration of ultrasonication had a significant effect on pH but the interaction between two treatment factors maturity and during ultrasonication had no significant effect on pH. The lowest total sugar content (9.50%) of pineapple during ultrsonication was total in sample A2B8 (half-ripe pineapple, 40 minutes) and the highes total sugar content (17.35%) was in sample A2B0 (full�ripe pineapple, control). The lowest pH (3.85) of pineapple during ultrasonication was in sample A1B0 (halfripe pineapple, control) and the highest pH (4.26) during ultrasonication was in sample A2B8 (fullripe pineapple, 40 minutes). The kinetic changes in total sugar content during ultrasonication showed that half and full ripe pineapple followed the first order reaction at the rate of constans (k) of -0.0122 and -0.0163. respectively. The kinetic changes in pH during ultrasonication showed that half and full ripe pineapple followed the first order reaction with rate of constans (k) of 0.0087 and 0.0072 respectively. Keywords: kinetic, pineapple, ultrasonication

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307004538	T91768	T917682023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T917682023

Publisher

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

Collation

xv, 28 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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