CD Skripsi

Evaluasi Mutu Selai Jahe Oles Dengan Penambahan Gula Kelapa Pada Konsentrasi Yang Berbeda

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The purpose of this study were to obtain the best concentration of palm sugar is added in the spreadable ginger jam and meet the quality standards of fruit jam (SNI 3746-2008). The experiment design used Completely Randomized Design (CRD) with 6 treatments and 3 replications. The treatments were palm sugar with concentration (45%; 50%; 55%; 60%; 65% and 70%, respectively). Data optained were analyzed statistically using Anova and further tested with DNMRT at the level of 5%. The treatment gave significant effect on water content, ash content, total dissolved solids, hedonic test, descriptive test (color, brightness, aroma of ginger, ginger flavor, richness and subtlety) and had not significant effect on degree of acidity (pH), fiber content and descriptive test (caramel aroma and taste of sugar). The best treatment on this research was ginger jam S1, with pH 4,33, moisture content of 22,98%, ash content 2,86%, total dissolved solids 69,93%, fiber content 0,19% and in terms of acceptable sensory by panelis.
Keyword: jam, ginger, palm sugar

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 115 (0026)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Pertanian - Teknologi Hasil Pertanian., 2015

Deskripsi Fisik

vii, 53 hlm.:ill,; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

06 03. 115 (0026)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

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