Skripsi

PENGARUH GUM ARAB TERHADAP KARAKTERISTIK FISIK DAN KIMIA SELAI PISANG AMBON (MUSA PARADISIACA VAR. SAPIENTUM)

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Penilaian

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This study aimed to determine the effect of adding gum arabic on the physical and chemical characteristics of Ambon banana jam (Musa paradisiaca var. Sapientum). The research used a Completely Randomized Design (CRD) with a non-factorial consisting of six treatment levels and three replications. The treatment factor was the concentration of gum arabic (0%, 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%). The observed parameters included physical characteristics (spreadability, viscosity, color parameters L*, a*, b*), chemical characteristics (total soluble solids, pH, and moisture content), and sensory characteristics (taste test). The results showed that the concentration of gum arabic had a significant effect on spreadability, viscosity, color, pH value, total soluble solids, and moisture content. The best treatment in this research was 1.5% gum arabic concentration, based on color, viscosity, pH value, and moisture content.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507006467	T185963	T1859632025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1859632025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xi, 83 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Selai

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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