PENGARUH PENAMBAHAN SORBITOL DAN WAKTU PENGOVENAN TERHADAP DAYA SIMPAN GETUK PISANG OVEN (Makanan Khas Kediri)

Mustika, Murni (2009) PENGARUH PENAMBAHAN SORBITOL DAN WAKTU PENGOVENAN TERHADAP DAYA SIMPAN GETUK PISANG OVEN (Makanan Khas Kediri). Rekapangan : Jurnal Teknologi Pangan, 3 (2). pp. 62-69. ISSN 1978-4163

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    Abstract

    Getuk pisang is food product from raja nangka banana and is intermediate moisture food; getuk pisang is produced by mixing sugar, salt and vanili. The aim of this research was to determine the best treatment of sorbitol addition and oven time. Method which used in this research is Completely Randomized Design with factorial pattern and 3 time repetition. The first factor is sorbitol addition (0, 500, 1000, 1500 ppm) and the second factor is oven time (30, 45 and 60 minutes). The best treatment is the addition of sorbitol 1500 ppm and the oven time 60 minutes. The product had 25,06% water content, aw 0,615, reduced sugar 25,17%, rendemen 45,28%, total hedonic score of taste (184,5), color (194,5) and texture (194,5). After storing for 4 weeks the result of the getuk pisang oven still in consumption with mold total 9 x 1 if colony/gr,

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 24 Mar 2011 12:43
    Last Modified: 24 Mar 2011 12:44
    URI: http://eprints.upnjatim.ac.id/id/eprint/1227

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