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PENGARUH PENAMBAHAN KONSENTERASI ASAM KANDIS (Garcinia xanthochymus) TERHADAP KARAKTERISTIK CUKO PEMPEK INSTAN DENGAN METODE FOAM-MAT DRYING

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Penilaian

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This research aims to determine the effect of kandis acid concentration on the characteristics of instant cuko pempek with foam-mat drying method. This research used a Non-Factorial Completely Randomized Design (CRD) with one treatment (kandis acid concentration) with 6 treatment levels (1%, 3%, 5%, 7%, 9%, 11%) and each treatment was repeated 3 times. The parameters observed included physical characteristics (yield), chemical characteristics (ash content, water content, total acid, pH, and water solubility index), and organoleptic tests (aroma and taste). The results showed that the concentration of kandis acid had a significant effect on yield, ash content, water content, pH value, total acid, and organoleptic (aroma and taste). Instant cuko pempek with 5% concentration was the best treatment with a yield value of 36.67%, ash content of 2.29%, water content of 4.26%, total acid of 23,06%, and pH value of 3.44.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002197	T170552	T1705522025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1705522025

Publisher

Indralaya : ., 2025

Collation

xv, 80 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Konsentrasi Asam Kandis

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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