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KARAKTERISTIK GULA AREN CETAK DENGAN PENAMBAHAN KAYU MANIS (Cinnamomun verum)

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Penilaian

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This research aimed to determine the chemical and organoleptic characteristics of molded palm sugar with addition of cinnamon powder. This research used a non-factorial completely randomized design (CRD) with 3 treatments and each treatment was repeated 3 times. The treatment was addition cinnamon powder (0%, 1%, 3% and 5%). The observed parameters were chemical characteristics (moisture content and total sugar content), and sensory characteristics using hedonic test (color, taste and aroma). The research showed that the percentage of cinnamon powder had a significant effect on the organoleptic tests of color, taste and aroma but had no significant effect on the water content and total sugar content. The best treatment in the hedonic test was treatment A2 (cinnamon concentration 3%) with an average value of color 3.4 and taste 3.48. The chemical characteristics of the best treatment were 8.2% water content and 8.93 °Brix total sugar content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002634	T172763	T1727632025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1727632025

Publisher

: ., 2025

Collation

xii, 54 hlm.; ill.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

EM

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