Skripsi

PENGARUH PENAMBAHAN BAHAN PENGAWET PADA SIRUP NANAS (Ananas comosus (L.) Merr) SELAMA PENYIMPANAN

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Penilaian

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The purpose of this research was to determine effect of preservative sodium benzoate addition in pineapple syrup during storage. The method was completely randomized factorial design (CRFD) with two treatment factors. The first treatment factor was sodium benzoate concentration (N) consisted of N1 (0,1%) and N2 (0,05%). The second treatment factor was storage time consisted of P1 (0 day), P2 (15 days), and P3 (30 days). Each treatment was replicated three times. The observed parameters were physical characteristics (stability and viscosity), chemical characteristics (total titratable acidity, pH, and total dissolved solids), and microbiological characteristic (Total Plate Count). The results showed that concentration of sodium benzoate had a significant effect on viscosity and pH of pineapple syrup. Storage time had a significant effect on stability, total titratable acidity, pH, and total dissolved solids of pineapple syrup. Based on the stability, the pineapple syrup with 0,1% sodium benzoate and 30 days storage time (N1P3) was the best treatment 77,33 % of the stability.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407001921	T142082	T1420822024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1420822024

Publisher

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

Collation

xv, 46 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)

natrium benzoat
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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