KARAKTERISTIK MINUMAN JELLY BUAH MARKISA (Passiflora ligularis Juss) DENGAN PERBEDAAN KONSENTRASI ASAM SITRAT DAN LAMA PEREBUSAN

HERLIANAH, HERLIANAH and Widowati, Tri Wardani and Syafutri, Merynda Indriyani (2021) KARAKTERISTIK MINUMAN JELLY BUAH MARKISA (Passiflora ligularis Juss) DENGAN PERBEDAAN KONSENTRASI ASAM SITRAT DAN LAMA PEREBUSAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the physical and chemical characteristics of passion fruit jelly drink (Passiflora ligularis Juss) with difference of citric acid concentrations and boiling time. This research utilized a Factorial Completely Randomized Design with two treatment factors and three repetitions. First factor was the concentrations of citric acid and second factor was boiling time. The observed parameters were physical characteristics (texture, viscosity and color) and chemical characteristics (total acidity, total dissolved solids, flavonoids and pH). The results showed that the concentrations of citric acid significantly decreased value of texture, viscosity and pH, increased value of chroma, total acidity and total dissolved solids. Boiling time had significantly increased value of texture, viscosity, total acidity and total dissolved solids. The combination of citric acid concentrations and boiling time had significantly increased value of total acidity. The best treatment of passion fruit jelly drink was 0.3% citric acid concentration and 10 minutes of boiling time.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Minuman Jelly, Buah Markisa, Asam Sitrat, Lama Perebusan
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:	Herlianah Herlianah
Date Deposited:	27 Jul 2021 04:14
Last Modified:	27 Jul 2021 04:14
URI:	http://repository.unsri.ac.id/id/eprint/50518

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