PENGARUH PENAMBAHAN BAHAN PENGAWET PADA SIRUP NANAS (Ananas comosus (L.) Merr) SELAMA PENYIMPANAN

SEMBIRING, IRA SALSABILA UTAMI and Syaiful, Friska (2024) PENGARUH PENAMBAHAN BAHAN PENGAWET PADA SIRUP NANAS (Ananas comosus (L.) Merr) SELAMA PENYIMPANAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to determine effect of preservative sodium benzoate addition in pineapple syrup during storage. The method was completely randomized factorial design (CRFD) with two treatment factors. The first treatment factor was sodium benzoate concentration (N) consisted of N1 (0,1%) and N2 (0,05%). The second treatment factor was storage time consisted of P1 (0 day), P2 (15 days), and P3 (30 days). Each treatment was replicated three times. The observed parameters were physical characteristics (stability and viscosity), chemical characteristics (total titratable acidity, pH, and total dissolved solids), and microbiological characteristic (Total Plate Count). The results showed that concentration of sodium benzoate had a significant effect on viscosity and pH of pineapple syrup. Storage time had a significant effect on stability, total titratable acidity, pH, and total dissolved solids of pineapple syrup. Based on the stability, the pineapple syrup with 0,1% sodium benzoate and 30 days storage time (N1P3) was the best treatment 77,33 % of the stability.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Nanas, Sirup, Natrium Benzoat, Lama Penyimpanan
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ira Salsabila Utami Sembiring
Date Deposited:	22 Mar 2024 01:07
Last Modified:	22 Mar 2024 01:07
URI:	http://repository.unsri.ac.id/id/eprint/142082

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