CD Skripsi

Karakteristik Fisikokimia Dan Sensori Serbuk Effervescent Buah Kelubi Dengan Pemanis Stevia

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Stevia sugar has potential to be used in the product of effervescent powders to remove the concentrated sour taste of effervescent kelubi. This study aimed to obtain the best concentration of stevia sweeteners in the produce of effervescent kelubi. This research was conducted experimentally using a completely randomized design (CRD) consisting of four treatments, with treatment F1 (addition of stevia sweeteners 80%), F2 (addition of stevia sweeteners 95%), F3 (addition of stevia sweeteners r 110%), F4 (addition of stevia sweeteners 125%). The data obtained were statistically analyzed using analysis of variance (ANOVA) then analyzed with duncan’s new multiple range test (DNMRT) at the level of 5%. The results showed that addition of various concentration stevia sweeteners significantly affected moisture, ash, vitamin C content, compressibility powder, soluble speed, pH value, sensory assessment of taste both descriptively and hedonically, and overall assessment. The addition of stevia sweeteners as much as 80% (F1) is the best treatment in making effervescent kelubi with moisture content 0.93%, ash 0.15%, vitamin C 1.60 mg / 100g, compressibility index value 19.68%, soluble speed of 1.92 g/s, and pH 4.72. The effervescent powder kelubi drink has a slightly brown color, a slightly kelubi aroma, and a slightly sweet and sour taste. The average panelist liked F1 overall treatment.

Keywords: Effervescent, stevia sweeteners, kelubi

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806113512

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806113512

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

Vina

Versi lain/terkait

Lampiran Berkas

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