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STUDI PENAMBAHAN JENIS DAN KONSENTRASI ASIDULAN TERHADAP SIFAT FISIKO KIMIAWI SAUS UBI JALAR UNGU (IPOMOEA BATATAS L.)

Kurniawan, Eka Okta (2018) STUDI PENAMBAHAN JENIS DAN KONSENTRASI ASIDULAN TERHADAP SIFAT FISIKO KIMIAWI SAUS UBI JALAR UNGU (IPOMOEA BATATAS L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Sauce is a semi-solid food product made by a mixture of sugar and fruit. The unripe fruit can not be used for making sauce because has low pectin. The criteria of fruit which can be used to make sauce are ripe fruits, no decay, contain pectin and contain enough acid to produce a good sauce. However, because purple sweet potatoes have a fairly low acid content, so, it is necessary to add acid to get good quality. The purpose of this study was to determine the influence of different types of acidulant to the physical and chemical characteristics of purple sweet potatoe sauce and to determine the influence by the addition of the acidid concentration to the characteristics of sauce. Research method used nested design with 2 factors. The first factor was the type of acidulant, (lime and apple vinegar) and the second factor was the difference concentration of the addition of acidulant (10%, 15%, 20%, 25%). Parameters analyzed were the degree of acidity (pH), water content, total titrated acid, total dissolved solids, antioxidant activity, anthocyanin levels, color intensity (L, a+, b+) and hedonic test (appearance, taste and preference). The results of this study showed that the difference of type and concentration of acidulant had a significant effect on the degree of acidity (pH), moisture content, total titrated acid, total dissolved solids, antioxidant activity, anthocyanin levels, color intensity (a +) and hedonic test (appearance and taste). the best treatment was obtained in A2K2 (15% of apple vinegar) with, 4.64 of pH, 87.08% of antioxidant activity, 74.81 mg / L of anthocyanin level, and 3.87of taste score (not sour).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311076
Keywords: Sauce, acidulant, concentration of acidulant
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 02:41
Last Modified: 09 Nov 2018 02:41
URI : http://eprints.umm.ac.id/id/eprint/39692

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