CD Skripsi

Pengupasan Kulit Buah Dengan Perendaman Air Panas Terhadap Rendemen, Sifat Fisiko Kimia Dan Organoleptik Jus Tomat

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ABSTRACT
This study aims to obtain the right soaking time for peeling tomato skin for manufacture of tomato juice. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments and four replications. The treatments in this study were TS1 = without heating : TS2 = heating temperature of 80ºC, for 20 seconds, TS3 = heating temperature of 80ºC, for 25 seconds, TS4 = heating temperature of 80ºC, for 30 seconds. The results of the study were analyzed using Analysis of Variance (ANOVA). If the calculated F is greater than the F table, the Duncan Multiple Range Test (DMRT) will be continued at the 5% level. The results showed that healting time had a significant effect on yield, vitamin C content, total dissolved solids, viscosity, color, and hedonic sensory test. Meanwhile, there was no significant difference (P>0.05) in the taste of tomato juice. Based on the analysis of physico-chemical properties, yield, and sensory test of tomato juice, the treatment chosen in this study was heating at 80ºC for 25 seconds (TS3) with a yield of 95,74%, vitamin C content of 10.63%, total dissolved solids 13,80 Brixº, viscosity 380,967 cP, and sensory ratings have a red color (2.45), slightly tomato-scented aroma (2.80), sour taste (2.35), and overall rating like (2.35).
Keywords: tomatoes, heating time, tomato juice

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1506110503

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1506110503

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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