PENGARUH JENIS PISANG DAN PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SELAI PISANG (MUSA PARADISIACA L)

RAMADHAN, KRISNA and Widowati, Tri Wardani (2024) PENGARUH JENIS PISANG DAN PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SELAI PISANG (MUSA PARADISIACA L). Undergraduate thesis, Sriwijaya University.

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Abstract

The research aims to determine the effect of banana varietas and citric acid addition on the physical, chemical, and sensory characteristics of banana jam (Musa paradisiaca L). The research method used a factorial, a Completely Randomized Design (CRD) with two treatment factors, namely banana varietas (ambon banana, mas banana, and raja banana) and citric acid concentration (0,3%, 0,5%, and 0,7%). Each treatment was repeated three times. The parameter observed include physical characteristics (spreadability and color L*, a*, b*), chemical characteristic (water content, pH, total acid, and total sugar) and sensory characteristic (color, taste, and aroma). The result of this research showed that banana varietas and citric acid concentration had a significant effect of spreadability, color L* a* b*, water content, pH, total acid, and total sugar but no significant effect of sensoy characteristics (color, taste, and aroma). The best treatment in this study was A2B4 (mas banana and citric acid concentrations 0,7%) based on chemical paramaters according to SNI 001- 3746-2008 and highest spreadibility.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	banana jam, citric acid, ambon banana, mas banana, and raja banana
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Krisna Ramadhan
Date Deposited:	27 May 2024 00:39
Last Modified:	27 May 2024 00:39
URI:	http://repository.unsri.ac.id/id/eprint/145263

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