CD Skripsi

Penambahan Sari Jeruk Nipis (Citrus Aurantifolia) Terhadap Karakteristik Sirup Labu Siam

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The purpose of this research was to obtain the best ratio of chayote extracts and lime extracts in the manufactured of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included LS0 (ratio of chayote extracts and lime extracts 100 : 0), LS1 (ratio chayote extracts and lime extracts 95 : 05), LS2 (ratio chayote extracts and lime extracts 90 : 10), LS3 (chayote extracts and lime extracts 85 : 15). The result of analysis showed that the ratio of chayote extracts and lime extracts significantly effect on pH, viscosity, total dissolve, sucrose content and organoleptic value (colour, flavour, taste, consistency and overall acceptability). The best syrup was LS3 with pH 4.19, viscosity 520.25 cP, total dissolved 70.46°brix, sucrose content 66.05%. Syrup LS3 overall preferred by the panelists with description the color of rather murky, not flavorful chayote and flavorful lime, sweet taste little acidic and condensed.
Keywords: Syrup, chayote, lime.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 117 (0094)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2017

Deskripsi Fisik

x, 81 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 117 (0094)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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