PEMBUATAN SELAI SALAK (SALACCA EDULIS REINW) : KAJIAN DARI PENAMBAHAN NATRIUM BENZOAT DAN GULA YANG TEPAT TERHADAP MUTU SELAI SALAK SELAMA PENYIMPANAN

Endang, Noerhartati and Tri, Rahayuningsih and Nike Vinda, Feriyani (2009) PEMBUATAN SELAI SALAK (SALACCA EDULIS REINW) : KAJIAN DARI PENAMBAHAN NATRIUM BENZOAT DAN GULA YANG TEPAT TERHADAP MUTU SELAI SALAK SELAMA PENYIMPANAN. Rekapangan : Jurnal Teknologi Pangan, 3 (1). pp. 37-48. ISSN 1978-4163

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    Abstract

    This research aimed to define a proper concentration of preservative and sugar added for "selai salak" storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (AI = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (Bl = 55% and B2 = 75%. It will be analysed at first day and 3(jh day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test. The result showed that the best alternative processing of AIB2 (0% natrium benzoat and 75% sugar) with pay off 21, 91 based on product quality (water contain, sum micro-organism and hedonic test). Key words: 'selai salak', preservative, polyethylene, polypropylene and vacuum

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Fatchullah Z.A
    Date Deposited: 10 May 2011 15:06
    Last Modified: 10 May 2011 15:06
    URI: http://eprints.upnjatim.ac.id/id/eprint/1350

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