CD Skripsi

Penambahan Umbi Bit Terhadap Karakteristik Sari Buah Apel

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ABSTRACT
The purpose of this study was to obtain the additional effect of beetroot to the
organoleptic content and nutrional manalagi apple juice. The research method used a
completely randomized design with five treatments and three replications. The
treatments consisted of AB1 (ratio of apple juice and beetroot juice 100:0), AB2
(ratio of apple juice and beetroot juice 90:10), AB3 (ratio of apple juice and beetroot
juice 80:20), and AB4 (ratio of apple juice and beetroot juice 70:30) and AB5 (ratio
of apple juice and beetroot juice 60:40). The data obtained were statistically analyzed
using analysis of variance and continued with Duncan's New Multiple Range Test
(DNMRT) at the 5% level. The results showed that combination of apple juice and
beetroot juice significantly affected pH value, total dissolved solids and viscosity as
well as color, aroma, taste and overall acceptance. The best treatment was AB3 (ratio
of apple juice and beetroot juice 80:20). The product had pH value content 3.61, total
dissolved solids 16.50 ˚brix, viscosity 1.402 cP, color 3.40 (red), 3.10 (aroma of apple
and beetroot), taste 3.00 (taste of apple and beetroot) and overall rating with a score
of 2.93 (rather like).
Keywords: Apple juice, beetroot juice, juice

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0060)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0060)

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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