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PENGARUH PENAMBAHAN SARI BUAH NANAS DAN MAIZENA TERHADAP KARAKTERISTIK SAUS CABAI MERAH (CAPSICUM ANNUM L)
The purpose of this research was to know the effect of pineapple juice addition as a souurce of acid and maizena concentration on the physical, chemical and sensory characteristik of chili sauce. This research utilized a factorial completely randomized design (RALF) consisting with two treatment factors and each treatment was repeated three times. First factor was pineapple juice concentration (10%, 15% dan 20%)and the second factors was maizena concentration (5%, 7,5% dan 10%). The observed parameters were physical characteristics (color and viscosity), chemical characteristics (water content, pH and total acid) and organoleptic characteristics (color, taste and texture). The resulst showed that pineapple juice concentration and the maizena concentration had significant effects on on physical characteristics (viscosity, and color) and chemical characteristics (water content, pH and total acid). Interaction of two factors had significant effects on organoleptic characteristics (color, taste and texture), water content and total acid. The best treatment was A3B1 (20% pineapple juice concentration and 5% maizena contentration) with a hedonic score 3,2 of color, 3,24 of taste and 3,36 of texture (the most like of panelist). The best treatment had value 33,73% of lightness, 22,47 of redness, 17,10 of yellowness and 8107,67 mPa.S of viscosity, 4,03 of pH, 85,29% of water content and 1,59% of total acid.
Inventory Code | Barcode | Call Number | Location | Status |
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2007001073 | T37712 | T377122020 | Central Library (REFERENCES) | Available but not for loan - Not for Loan |
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