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PENGARUH SUHU DAN WAKTU EVAPORASI TERHADAP SIFAT FISIKOKIMIA KONSENTRAT SARI BUAH NANAS

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Penilaian

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This study aims to determine the effect of temperature and time in the evaporation process on the physicochemical characteristics of pineapple juice concentrate. The study employed a Factorial Completely Randomized Design (CRD) with two treatment factors: factor A (evaporation temperature) and factor B (evaporation time), each treatment was repeated three times. Factor A (A1 = 70oC, A2 = 75oC, A3 = 80oC), while Factor B (B1 = 30 minute, B2 = 60 minute). The observed parameters in this study included physical characteristics (color L*, a*, b*, viscosity) and chemical characteristics (pH, total acid, vitamin C, total soluble solids). The results showed that the treatment of temperature and evaporation time had a significant effect on the value of lightness (L*), yellowness (b*), viscosity, pH, total acid, vitamin C, and total soluble solids. The interaction between treatment factors had no significant effect on pH and redness (a*) parameters. The treatment of 80°C and 60 minutes was the best treatment based on the high value of total soluble solids in oBrix units as a fruit concentrate product, which is also supported by vitamin C and total acid data.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507003899	T177808	T1778082025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1778082025

Publisher

Indralaya : ., 2025

Collation

xviii, 265 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Peternakan

Specific Detail Info

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Statement of Responsibility

MI

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