Skripsi
PENGARUH KONSENTRASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (ANANAS COMOSUS L.) BENGKUANG (PACHYHIZUS EROSUS).
This research aimed to determine effect of eggshell nanocalcium fortification on physical and chemical characteristics of pineapple jicama juice. This research was carried out from January 16st to July 11st, 2023 at the Chemical, Sensory and Agricultural Product Processing Laboratory, Agricultural Product Technology Study Program, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Factorial Completely Randomized Design with two treatment factors. Factor A (type of eggshell nanocalcium) with two levels of treatment (chicken and duck eggshells nanocalcium) and factor B (concentration of eggshell nanocalcium) with three levels of treatment (50%, 75%, and 100%). Each treatment was repeated 3 times. The observed parameters were physical characteristics (color : lightness (L*), redness (a*), yellowness(b*), stability and viscosity), chemical characteristics (pH, calcium content and vitamin C). The results showed that type of eggshell nanocalcium had a significant effect on pH. The concentration of eggshell nanocalcium had a significant effect on the lightness (L*), viscosity, and vitamin C. According to the highest value of calcium content (496.83 ppm) and vitamin C (64.02 mg/100g), the best treatment was pineapple jicama juice fortified with 100% duck eggshell nanocalcium.
Inventory Code | Barcode | Call Number | Location | Status |
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2407000846 | T139304 | T1393042023 | Central Library (References) | Available but not for loan - Not for Loan |
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