PENGARUH METODE PENGEMASAN SIRUP JERUK KUNCI (Citrus hystic ABC.) CAIR TERHADAP KARAKTERISTIK FISIK,KIMIA DAN ORGANOLEPTIK

OKTARINI, CITRA and Pambayun, Rindit and Santoso, Budi (2013) PENGARUH METODE PENGEMASAN SIRUP JERUK KUNCI (Citrus hystic ABC.) CAIR TERHADAP KARAKTERISTIK FISIK,KIMIA DAN ORGANOLEPTIK. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to determine the effect of packaging method on physical characteristics, Chemical and organoleptic kunci lime liquid syrup. It was carried out at Agricultural Product Chemistry and Agricultural Product Microbiology Laboratory of Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, Indralaya from July 2012 to April 2013. The research was used a factorial randomized block design (FRBD) with two factors was studied, namely the method of packaging method of packaging (Aj: packaging with UV irradiation (1 hour), A2: packaging without UV irradiation) and substance preservatives (Br. without preservatives, B2: Potassium Sorbate (0.1%/lOOmL), B3: Sodium Benzoate (0.1%/lOOmL). AU treatments were repeated three times. Observed parameters were physical characteristics (the level of dissolved solids, pH, and color), Chemical characteristics (reducing sugar, total acid, vitamin C, total antioxidant activity, and microbial) and sensory analysis (flavor, color, and taste) with hedonic preference and hedonic quality test. The results showed that the method of packaging and the addition of preservatives significant effect on lightness, total dissolved solids, pH, reducing sugar, total acid, vitamin C and antioxidants. Interaction methods of packaging and the addition of preservatives significantly affect lightness and total dissolved solids. The packaging method of kunci Iime liquid syrup with UV irradiation (1 hour) and the addition of sodium benzoate was the most preferred treatment from the sensory test. This shown by aroma and flavor values, with a characteristic color (lightness 27.27%, chrome 1.37%, and hue 76.37°), 27.80°Brix total dissolved solids, pH 3.22, reducing sugar 4.80 mg/mL, 3.82% total acid, vitamin C 11.52 mg/lOOmL, antioxidant 21.04 mg/mL IC50. The best product of kunci lime liquid syrup was treated the treatment A1B3 (1 hour packaging with UV irradiation and the addition of sodium benzoate) with high levels of vitamin C and a good antioxidant activity found based on the level of consumer preferences.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Pengemasan, Sirup Jeruk Kunci
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:	Ichlasyah Aisyah
Date Deposited:	06 May 2025 02:30
Last Modified:	06 May 2025 02:30
URI:	http://repository.unsri.ac.id/id/eprint/170738

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