Amelia, Okta and Astuti, Sussi and Zulferiyenni, None (2016) PENGARUH PENAMBAHAN PEKTIN DAN SUKROSA TERHADAP SIFAT KIMIA DAN SENSORI SELAI JAMBU BIJI MERAH (Psidium guajava L.). In: SEMNAS Pengembanagan Teknologi Pertanian, 8 September 2016, Bandar lampung.

Preview

Text 20. NASKAH PROSIDING SUSSI.pdf Download (121kB) | Preview

Abstract

The objective of this research was to study the effect of pectin and sucrose on the chemical and sensory properties of red guava (Psidium guajava L.) jam. The research was designed of two factorial experiments, arranged in a Complete Randomized Block Design with three replications. The first factor was pectin 0,6%, 0,8%, 1,0% and the second factor was the addition of sucrose 40%, 50%, 60% consisted of nine level P1S1 (0,6%:40%), P1S2 (0,6:50%), P1S3 (0,6%:60%), P2S1 (0,8%;40), P2S2 (0,8%:50%), P2S3 (0,8%:040%), P3S1 (1%:40%), P3S2 (1%:50%), and P3S3 (1%:60%). The data were analyzed using ANOVA and contrast comparison and orthogonal polynomial. The results showed that the addition of pectin significantly affected pH, total dissolved solid, as well as spreadness, and very significantly on moisture content, colour, flavour, and overall acceptance. The addition of sucrose significantly affected flavour as well as spreadness,and very significantly affected moisture content, pH, total dissolved solid, colour, flavour, and overall acceptance. The best red guava jam on the addition of 1,0% pectin and 60% sucrose with moisture content of 17,06%, pH of 3,26, total dissolved solids of 63,95%, with a color of 2,72 (red) , flavor of 2,63 (sweet), spreadness of 2,72 (not stick and little spread), and overall acceptance of 2,78 (like).

Item Type:	Conference or Workshop Item (Paper)
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	DR SUSSI ASTUTI
Date Deposited:	12 Jun 2017 01:54
Last Modified:	12 Jun 2017 01:54
URI:	http://repository.lppm.unila.ac.id/id/eprint/3543

Actions (login required)

View Item