SETYA RINI, GUSTIN (2009) PENGARUH PENAMBAHAN KONSENTRASI ASAM SITRAT DAN PEKTIN TERHADAP MUTU SELAI BUAH NAGA DAGING MERAH (Hylocereus polyrhizus) Grade C. Other thesis, University of Muhammadiyah Malang.
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Dragon fruit of grade C represent fruit owning low quality and price sell less good in marketing which because of size measure factor and fruit condition, but till now its it still limited that is only enjoyed directly, and not yet realized that dragon fruit also can be made to become an product of producing fruit that is in the form of jam. Jam represent one of wet semi food product, in general in making of jam often arise the problem of that is jam too watery or too hard. To prevent in order not to happened the mentioned hence in making of jam require to be enhanced by supporter materials for example in the form of pectin and cittrate, because giving of the materials will form sturdy gel, which in its gift have to be paid attention This research aim to know influence of addition of cittrate concentration and pectin to quality of red flesh dragon fruit jam and to know the addition of concentration how much/many pectin and cittrate give best influence to quality of red flesh dragon fruit jam. The population of this research is red flesh dragon fruit, while for sample in this research is counted 2250 red flesh dragon fruit gram which taken by Simple Random Sampling. Device Attempt in this research is using complete random device which compiled factorially where there is 2 treatments factor that is first factor ( Addition of Concentration Cittrate 0,35%, 0,40%, 0,45%) and second factor ( Addition of Concentration Pectin 1%, 1,25%, 1,30%) and third restating. While for analysis to use anava two factors and continued by test of Duncan'S of manner indicate that Fhitung > Ftabel 5% meaning that pectin and cittrate have an effect on to quality of red flesh dragon fruit jam Result as a whole best treatment is treatment of A1P3 ( Addition of cittrate concentration 0,35% and Addition of pectin concentration 1,30%) yielding jam product having best quality evaluated from standard quality of jam have rate irrigate 34,629%, sugar rate reduce 54,969%, organoleptik feel 3,8, aroma 3,5, colour 3,7 and textures 3,3 with the meaning taken a fancy to by panelist.
|Item Type:||Thesis (Other)|
|Subjects:||Q Science > Q Science (General)|
|Divisions:||Faculty of Teacher Training and Education > Department of Biology Education|
|Depositing User:||Anggit Aldila|
|Date Deposited:||30 Jun 2012 04:00|
|Last Modified:||30 Jun 2012 04:00|
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