Skripsi

PENGARUH JENIS PISANG DAN PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SELAI PISANG (MUSA PARADISIACA L)

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Penilaian

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The research aims to determine the effect of banana varietas and citric acid addition on the physical, chemical, and sensory characteristics of banana jam (Musa paradisiaca L). The research method used a factorial, a Completely Randomized Design (CRD) with two treatment factors, namely banana varietas (ambon banana, mas banana, and raja banana) and citric acid concentration (0,3%, 0,5%, and 0,7%). Each treatment was repeated three times. The parameter observed include physical characteristics (spreadability and color L*, a*, b*), chemical characteristic (water content, pH, total acid, and total sugar) and sensory characteristic (color, taste, and aroma). The result of this research showed that banana varietas and citric acid concentration had a significant effect of spreadability, color L* a* b*, water content, pH, total acid, and total sugar but no significant effect of sensoy characteristics (color, taste, and aroma). The best treatment in this study was A2B4 (mas banana and citric acid concentrations 0,7%) based on chemical paramaters according to SNI 001- 3746-2008 and highest spreadibility.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003177	T145263	T1452632024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1452632024

Publisher

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

Collation

xvi, 79 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Selai Pisang

Specific Detail Info

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Statement of Responsibility

KA

Other version/related

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