THP Library

  • Beranda
  • Informasi
  • Berita
  • Bantuan
  • Pustakawan
  • Area Anggota
  • Pilih Bahasa :
    Bahasa Arab Bahasa Bengal Bahasa Brazil Portugis Bahasa Inggris Bahasa Spanyol Bahasa Jerman Bahasa Indonesia Bahasa Jepang Bahasa Melayu Bahasa Persia Bahasa Rusia Bahasa Thailand Bahasa Turki Bahasa Urdu

Pencarian berdasarkan :

SEMUA Pengarang Subjek ISBN/ISSN Pencarian Spesifik

Pencarian terakhir:

{{tmpObj[k].text}}
No image available for this title

Text

STUDI PENAMBAHAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP SIFAT KIMIA DAN SENSORIS SARI BUAH NAGA MERAH (Hylocereus polyrhizus)

ALWI HASAN 1103035037 - Nama Orang;

ABSTRACT
ALWI HASAN. Study of Fructose Syrup Addition to Chemical and Sensory Properties of Hylocereus polyrhizus Juices. Faculty of Agriculture Mulawarman University. 2015. (Supervised by Bernatal Saragih and Sukmiyati Agustin).

Red dragon fruit (Hylocereus polyrhizus) is a fruit that has the potential to be processed into a wide variety of processed foods, one of which is processed into fruit juice. This study aimed to determine the effect of fructose syrup addition to chemical and sensory properties of the red dragon fruit juice. This study was conducted in August until September 2015 at the Laboratory of Processing and Quality Control of Agricultural Products and Laboratory of Packaging and Post-harvest Agricultural Products and Agricultural Chemical Laboratory Technology Department of Agricultural Products Technology, Faculty of Agriculture Mulawarman University.
The experimental design used was the single factor using a completely randomized design (CRD), consisting of five treatments and four replications. The treatment studied was is the addition of fructose syrup: 7%, 11%, 15% , 19% and 23%.
The data obtained were analysed using analysis of variance, and continued with test least significant difference (LSD) at level α of 5%, while for sensory test, data was transformed into a form of interval using the MSI (method of successive interval).
From the research of dragon fruit juices with the addition of fructose syrup, the best treatment obtained from the addition of fructose syrup 23% which has 0.78% anthocyanins, total dissolved solids = 25,000 Brix, reducing sugar = 13.92%, pH = 4.10, and hedonic of taste = 4.21 (like).
This study showed that the addition of fructose syrup significant affected reducing sugar test, pH, anthocyanin, total dissolved solids, and hedonic of taste, and did not significantly affected the hedonic test of aroma and color.

Keywords: Hylocereus polyrhizus, fructose syrup, fruit juices


Ketersediaan

Tidak ada salinan data

Informasi Detail
Judul Seri
-
No. Panggil
-
Penerbit
: ., 2015
Deskripsi Fisik
-
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
NONE
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
-
Info Detail Spesifik
-
Pernyataan Tanggungjawab
-
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
Tidak Ada Data
Komentar

Anda harus masuk sebelum memberikan komentar

THP Library
  • Informasi
  • Layanan
  • Pustakawan
  • Area Anggota

Tentang Kami

As a complete Library Management System, SLiMS (Senayan Library Management System) has many features that will help libraries and librarians to do their job easily and quickly. Follow this link to show some features provided by SLiMS.

Cari

masukkan satu atau lebih kata kunci dari judul, pengarang, atau subjek

Donasi untuk SLiMS Kontribusi untuk SLiMS?

© 2025 — Senayan Developer Community

Ditenagai oleh SLiMS
Pilih subjek yang menarik bagi Anda
  • Karya Umum
  • Filsafat
  • Agama
  • Ilmu-ilmu Sosial
  • Bahasa
  • Ilmu-ilmu Murni
  • Ilmu-ilmu Terapan
  • Kesenian, Hiburan, dan Olahraga
  • Kesusastraan
  • Geografi dan Sejarah
Icons made by Freepik from www.flaticon.com
Pencarian Spesifik