Skripsi

PENAMBAHAN SARI JAHE MERAH (Zingiber officinale Var. Rubrum) PADA SARI BUAH NANAS (Ananas comosus L.).

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Penilaian

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The purpose of this study was to determine the effect of adding red ginger juice on the physical, chemical and sensory characteristics of pineapple juice. This study used a non-factorial completely randomized design (CRD) with six formulations of pineapple juice and red ginger extract. Each treatment was repeated three times. Parameters observed were based on physical characteristics (viscosity and color including L*, a*, b*), chemical characteristics (total dissolved solids, pH, total phenol and antioxidant activity) and sensory characteristics (color, aroma and taste). The results showed that the addition of red ginger extract had a significant effect on increasing the value of viscosity, color including L*, a*, b*, total dissolved solids, pH, total phenol and antioxidant activity of pineapple juice. Treatment A2 (80% pineapple juice : 20% red ginger) was the best treatment based on sensory characteristics (color, aroma and taste). The best treatment has total dissolved solids in accordance with the standards of pineapple juice based on (SNI 3719:2014). Keywords: pineapple juice, red ginger juice and functional drink

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307001590	T91296	T912962023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T912962023

Publisher

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

Collation

xv, 51 hlm.; Ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

-

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

Other version/related

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