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PENGARUH PENAMBAHAN SARI JERUK TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (Ananas comosus (L.) Merr)

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Penilaian

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This study aims to determine the effect of type and concentration of orange juice on the physical, chemical and sensory characteristics of pineapple juice (Ananas comosus (L.) Merr). This study used the method of Completely Randomised Design Factorial (RALF) with 2 treatment factors and repeated three times. Treatment factor A (type of orange juice) consisted of 3 levels (lime, key lime and lemon) and treatment factor B (concentration of orange juice) consisted of 3 levels (5%, 7% and 10%). The parameters observed were physical characteristics (colour), chemical characteristics (pH, total titratable acid, vitamin C and total soluble solids) and sensory characteristics (organoleptic test). The results showed that the treatment of citrus type and citrus juice concentration had a significant effect on total titratable acid. The treatment of citrus type had a significant effect on the chroma value of pineapple juice drink. The treatment of orange juice concentration has a significant effect on the value of lightness, pH and vitamin C of pineapple juice. Based on hedonic (taste) the treatment of 5% concentration of key lime was the best treatment with a score of 3.48 (like). Key words: pineapple juice, lime, key lime, lemon

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407002748	T144054	T1440542024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1440542024

Publisher

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

Collation

xv, 69 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

Jeruk Lemon
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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