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PENGARUH PENAMBAHAN GULA TERHADAP SIFAT FISIKO-KIMIA DAN SENSORIS PADA PENGOLAHAN BUAH NIPAH (Nypah fruticans)

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ABSTRACT

NURUL HIKMAH. Faculty of Agriculture, Mulawarman University, 2011.Effectiveness of Sugar Addition and The Submersion Concentration of Calcium Carbonate (CaCO3) solution concerning to the quality of Sweet nipah fruit (Nypa Fruticans) (Under the Guidance of Hudaida Syahrumsyah and Wiwit Murdianto)
The Purpose of this research is to know whether it is fine or not that the nipah fruit is processed in to sweet, to find out the influence, also effectiveness of sugar addition and the concentration submersion of Calcium Carbonate (CaCO3) solution concerning to the quality of Sweet nipah fruit.
The experiment which is used in this research is Random plan of Group (Rancangan acak kelompok) with 2 factors and 3 repetitions, the first factors is sugar addition which consist of 3 Level of G1 (40%), G2 (50%) dan G3 (60%), the second factor is The concentration of CaCO3 which consist of 3 level of C0 (Kontrol), C1 (0,1%), C2 (0,2%), dan C3 (0,3%). On behalf of Treatment which state the real difference on the result of experiment will be continued with the test of the minimum real difference using 5% degree.
The observation which is done to sweet nipah fruit consist of Hardness, Amount of sugar, amount of vitamin C and hedonic test (Colour, taste and Flavour). The production of sweet nipah fruit which possess hardness around 69,47mm/10 seconds – 171,57 mm/10 seconds, amount of sugar 1,10% - 4,00%, water amount 54,77% - 46,60%, and amount of vitamin C 0.88 mg – 1,82 mg. The analysis result α 5% showing that the sugar addition and The submersion concentration of CaCO3 solution have the real influence to the test of hardness, sugar, water and vitamin C amount and the hedonic test (Colour, taste and flavor)
The best treatment which is used based on the hedonic test to sweet nipah fruit is the sweet with treatment of C0G3 (0% carbonate and 60% sugar) with the score 5 (Pleasure) with the test result of hardness 65,47 mm/second, sugar amount 3,30%, water amount 46,03% and Vitamin C amount 1,82mg

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: ., 2011

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Indonesia

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