PENGARUH PENAMBAHAN JERUK NIPIS DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SELAI LEMBARAN PISANG AMBON (MUSA PARADISIACA VAR. SAPIENTUM)

PUTRA, MUHAMMAD RIZQI LIOGA and Widowati, Tri Wardani (2024) PENGARUH PENAMBAHAN JERUK NIPIS DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SELAI LEMBARAN PISANG AMBON (MUSA PARADISIACA VAR. SAPIENTUM). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine effect of lime and gelatin addition on physical, chemical and organoleptic of banana (Musa paradisiaca var. sapientum). This research used a factorial Completely Randomized Design (CRD) with 2 treatments. The treatments were lime concentration (2%, 4%, 6%) and gelatin concentration (0,5%; 1%; 1,5%). Each treatment was repeated 3 times. The observed parameters in this research were physical chracteristic (texture and color), chemical characteristic (moisture content, pH, total acid, and total sugar), and hedonic test (taste, color, and aroma). The result of this research showed that lime and gelatin addition had a significant effect on texture, color, moisture content, pH, total acid, total sugar, and organoleptic test (color and aroma). The best treatment in this research was A2B2 (4% lime concentration, 1% gelatin concentration) based on the highest score of panelist preference for color (3,16), taste (3,24), and aroma (3,2).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	selai lembaran, pisang ambon, jeruk nipis, gelatin
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Muhammad Rizqi Lioga Putra
Date Deposited:	17 Jul 2024 08:23
Last Modified:	17 Jul 2024 08:23
URI:	http://repository.unsri.ac.id/id/eprint/151353

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