Skripsi

PENGARUH PENAMBAHAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK SIRUP BUAH NANAS (ANANAS COMOSUS (L.)MERR) SELAMA PENYIMPANAN

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Penilaian

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This study aimed to determine the effect of type and concentration of stabilizers on the physical and chemical characteristics of pineapple fruit syrup during storage. This study used the method of Completely Randomized Design Factorial (RALF) with 3 treatment factors and repeated three times. Treatment factor A (type of stabilizer) consisted of 2 levels (CMC and Carrageenan), treatment factor B (concentration of stabilizer) consisted of 2 levels (0.5% and 1%) and treatment factor C (length of storage) consisted of 3 levels (0, 15 and 30 days). The parameters observed were physical characteristics (stability and viscosity) and chemical characteristics (pH, total titratable acid and total soluble solids). The results showed that the treatment of stabilizer type, concentration and storage duration significantly affected viscosity, stability, pH, total acid and total soluble solids. In addition, the interaction between the type and concentration of stabilizer significantly affected the viscosity, stability and pH value and the interaction of the three significantly affected the viscosity and stability of pineapple syrup.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002634	T143577	T1435772024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1435772024

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2024

Collation

ix, 69 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

631.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Sirup Nanas

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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