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PENGARUH KECEPATAN DAN WAKTU SENTRIFUGASI TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SARI BUAH NANAS (Ananas comosus L. Merr)

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Penilaian

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The purpose of this research was to determine the effect of centrifugation on the physical, chemical, and sensory characteristics of pineapple juice. The study employed a Factorial Completely Randomized Design (CRD) with two treatment factors: factor A (rotation speed) and factor B (rotation time), each consisting of three levels of treatment. Each treatment was repeated three times. Factor A included A1 = 1,500 rpm, A2 = 2,000 rpm, and A3 = 2,500 rpm, while Factor B included B1 = 5 minutes, B2 = 10 minutes, and B3 = 15 minutes.The observed parameters in this study included physical characteristics (color L*, a*, b*), chemical characteristics (total acid, vitamin C, total dissolved solids, pH), and sensory characteristics through a hedonic test (aroma, color, and taste). The results showed that centrifugation speed and duration significantly affected lightness, redness, yellowness, total acid, vitamin C, pH, and sensory evaluation scores, but had no significant effect on total dissolved solids. The interaction between the two treatment factors had no significant effect on pH. The 1,500 rpm speed treatment with 5 minutes time is the best treatment based on the total acid value of 14.60%, total soluble solids of 12.83 ̊Brix, as well as the average hedonic score for taste of 3.84 and aroma of 3.60 which is favored. Keywords: pineapple, centrifugation, and fruit Juice.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002666	T172846	T1728462025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1728462025

Publisher

: ., 2025

Collation

xvii, 118 hlm.: Ilus., 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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