CD Skripsi

Konsentrasi Kayu Manis Terhadap Mutu Manisan Empulur Buah Nanas (Ananas Comosus L. Merr) Selama Penyimpanan

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ABSTRACT
The purpose of this research is to obtain the best concentration of
cinnamon on the quality of candied pineapple pith (Ananas comosus L. Merr)
during storage. This research used a Completely Randomized Design (CRD) with
five treatments and three replications to obtain 15 experimental units. The
treatments in this study were K1 (6% cinnamon concentration), K2 (8% cinnamon
concentration), K3 (10% cinnamon concentration), K4 (12% cinnamon
concentration), and K5 (14% cinnamon concentration). The data obtained were
analyzed statistically using ANOVA and DNMRT test at 5% level. The results
showed that the concentration of cinnamon in candied pineapple pith significantly
affected the water content, total sugar content, pH, vitamin C, total plate count,
overall descriptive and hedonic sensory assessment. The best treatment after 18
days of storage was K3 treatment (10% cinnamon concentration) with an average
moisture content of 24,46%, total sugar content of 19,90%, acidity (pH) 4,36,
vitamin C 1,08 mg/100 g, and total plate counts of 71,00×10^3 koloni/g. Overall
sensory assessment favored by panelists with a description of yellowish brown
color, very aromatic pineapple and cinnamon, taste of cinnamon and slightly hard
texture.
Keywords: Candied, Cinnamon, Pineapple

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0026)

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 (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

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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