PEMBUATAN MARMALADE JERUK BALI (KAJIAN PROPORSI DAGING BUAH : ALBEDO) DAN PENAMBAHAN SUKROSA

Jariyah, - and Rosida, - and Dewi , Wijayati (2007) PEMBUATAN MARMALADE JERUK BALI (KAJIAN PROPORSI DAGING BUAH : ALBEDO) DAN PENAMBAHAN SUKROSA. Rekapangan : Jurnal Teknologi Pangan, 1 (1). pp. 1-6. ISSN 1978-4163

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    Abstract

    Marmalade is food product from fruit juice and is intermediate moisture food. Marmalade is produced by mixing sugar, acid, pectin, fruit peel slice (albedo). The aim of this research was to determine the best treatment of fruit:albedo proportion and sugar addition. This research used a Completely Randomized Design with factorial pattern and 3 times repetition. The first factor is the proportion of fruit:albedo (80:20,60:40, 40:60) and the second factor is the addition of sugar (55,60 ad 65%) The best treatment is the proportion of fruit:albedo (80:20) and the addition of 60% sugar. The product had 23,95 mg/100 g vitamin C content, total soluble solid 73,61%, total sugar 65,87%, smeared strength 9,6 cm, total hedonic score of taste (131), color (197,5) and texture (112,5). Key words : marmalade, shaddock, albedo, sugar

    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: 03 Feb 2012 11:27
    Last Modified: 03 Feb 2012 11:27
    URI: http://eprints.upnjatim.ac.id/id/eprint/2409

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