PENGARUH PENAMBAHAN SARI JERUK TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (Ananas comosus (L.) Merr)

QODRI, ILHAM MOECHAMMAD and Lidiasari, Eka (2024) PENGARUH PENAMBAHAN SARI JERUK TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (Ananas comosus (L.) Merr). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of type and concentration of orange juice on the physical, chemical and sensory characteristics of pineapple juice (Ananas comosus (L.) Merr). This study used the method of Completely Randomised Design Factorial (RALF) with 2 treatment factors and repeated three times. Treatment factor A (type of orange juice) consisted of 3 levels (lime, key lime and lemon) and treatment factor B (concentration of orange juice) consisted of 3 levels (5%, 7% and 10%). The parameters observed were physical characteristics (colour), chemical characteristics (pH, total titratable acid, vitamin C and total soluble solids) and sensory characteristics (organoleptic test). The results showed that the treatment of citrus type and citrus juice concentration had a significant effect on total titratable acid. The treatment of citrus type had a significant effect on the chroma value of pineapple juice drink. The treatment of orange juice concentration has a significant effect on the value of lightness, pH and vitamin C of pineapple juice. Based on hedonic (taste) the treatment of 5% concentration of key lime was the best treatment with a score of 3.48 (like). Key words: pineapple juice, lime, key lime, lemon

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	sari buah nanas, jeruk nipis, jeruk kunci, jeruk lemon
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:	Ilham Moechammad Qodri
Date Deposited:	15 May 2024 07:39
Last Modified:	15 May 2024 07:41
URI:	http://repository.unsri.ac.id/id/eprint/144054

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