CD Skripsi

Karakteristik Sirup Bonggol Nanas Dengan Pemanis Alami Sari Daun Stevia

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Syrup is a beverage product made from a mixture of water and sugar with or without other food ingredients and/or food additives that are permitted in accordance with applicable regulations. The sugar content in stevia leaves can be used as a natural sweetener in pineapple hump syrup. The aim of this research was to obtain the concentration of selected stevia leaf extract in making pineapple weevil syrup. The research was carried out experimentally using a completely randomized design (CRD) with four treatments and fourreplications. The treatment in this study was a concentration of stevia leaf extract, namely (1, 3, 5 and 7%). The next test used Duncan's Multiple Range Test (DMRT) at level 5. The research results showed that increasing the concentration of stevia leaf juice used had a significant effect on the degree of acidity (pH), color and taste, descriptively and hedonic, but had no significant effect on viscosity, concentration. total sugar and sensory aroma and viscosity. Pineapple hump syrup made with the addition of 1% stevialeafjuice is a selected treatment with thecharacteristics ofapH valueof 4.88, a total sugar content of 16.73% and a viscosity of 285.37 cP with a descriptive yellow color, aroma of stevia leaves and pineapple hump, taste sweet and slightly thick.



Keywords: pineapple hump, stevia leaf extract, syrup

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113758

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113758

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

Zenny

Versi lain/terkait

Lampiran Berkas

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