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PENGARUH PENAMBAHAN SUKROSA DAN WAKTU OSMOSIS TERHADAP KARAKTERISTIK FISIKO-KIMIA SIRUP BELIMBING WULUH (Averrhoa bilimbi L.)

Ariati, Fitri Dwi (2018) PENGARUH PENAMBAHAN SUKROSA DAN WAKTU OSMOSIS TERHADAP KARAKTERISTIK FISIKO-KIMIA SIRUP BELIMBING WULUH (Averrhoa bilimbi L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Star fruit in Indonesia has many potential for easy growth, while the utilization is still minimal, usually only used for herbal and vegetable. One way of utilization for diversification is made of syrup because star fruit contains vitamin C and high antioxidants. The purpose of this research is to know the interaction between sucrose and osmosis time to physicochemical characteristic of star fruit syrup, to know the effect of sucrose on physico-chemical characteristics of star fruit syrup, and to know the effect of osmosis duration on physico-chemical characteristics of star fruit syrup. The research method used is factorial Randomized Complete Block Design (RCBD) with 2 factors. The first factor was the concentration of sucrose (0.25, 0.75, 1.25g) and the second factor of osmosis duration (12, 24, 36 h). Parameters measured include total sugar content, antioxidant levels, total acetic acid content, pH value, vitamin C content, viscosity, color intensity (L, a +, b +), total dissolved and organoleptic solids including appearance, taste, viscosity and preferences. The results of this study indicate that there was interaction between the treatment of sucrose concentration and osmosis duration to the resulting pH of the star fruit syrup. The best results from this study were S1O1 treatment (sugar concentration 0.25g and long osmosis 12 hours) with total sugar content of 50.49%; antioxidant activity levels of 86.58%; total acrylic acid content of 57.00%; pH value of 1.44; vitamin c content of 26.99%; brightness level (L) 39,03; reddish level 1.50; yellowish level 4.70; viscosity 3.51 m P.a.s; total dissolved solids content 37.0 0%; and organoleptic test of 2.13 appearance (interesting enough); taste 2.57 (good enough); viscosity of 1.53 (not thick); favorite 1.83 (dislike).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311157
Uncontrolled Keywords: star fruit, syrup, osmosis
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 07 Feb 2019 09:22
Last Modified: 07 Feb 2019 09:22
URI : http://eprints.umm.ac.id/id/eprint/44089

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