PENGARUH PENAMBAHAN GULA ALAMI STEVIA DAN KARAGENAN TERHADAP KARAKTERISTIK SELAI OLES TIMUN SURI (Cucumis melo L.)

NIRWANA, DESY AMALIA and Hamzah, Basuni and Pratama, Filli (2018) PENGARUH PENAMBAHAN GULA ALAMI STEVIA DAN KARAGENAN TERHADAP KARAKTERISTIK SELAI OLES TIMUN SURI (Cucumis melo L.). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine of effect of natural sugar addition of stevia and carragennan on physical, chemical and sensory characteristics of Cucumis melo . The research used a Factorial Completely Randomized Design with two factour, and each treatment was repeated three times. The first factor was concentration of natural stevia sugar (A1: 3.0% and A2: 3.5%) and the second factor was concentration of carrageenan (B1: 0.1%, B2: 0.15% and B3: 0.20%). The observed parameters were physical characteristics (colour), chemical characteristics (moisture content, ash content, crude fiber and total dissolved solids) and sensory test (colour, texture, taste and flavor). The results showed that the concentration of natural stevia sugar and concentration of carrageenan had significant effect on moisture content, ash content and total dissolved solids. Based on total dissolved solids and hedonic test, the best treatment was A2B1 (concentration of natural stevia sugar 3.5% ; concentration of carrageenan 0.1%) with 53.43 gf of texture, 43.98 % of L*, 15.20 % of a*, 75.12% of b*, 31.41 % of moisture content, 2.63 % of ash content, 61.34% of total dissolved solid, and hedonic scores of color, flavor, texture and taste were 3.12 ; 2.8 ; 2.88 and 2.73, respectively

Item Type:	Thesis (Undergraduate)
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 2681 not found.
Date Deposited:	31 Oct 2019 09:14
Last Modified:	31 Oct 2019 09:14
URI:	http://repository.unsri.ac.id/id/eprint/14205

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