UPAYA MENGHAMBAT KERUSAKAN PUREE DUKU DENGAN PENAMBAHAN ASKORBAT

ELFRIDA, ELFRIDA and Yanuriati, Anny and Arafah, Elmeizy (2008) UPAYA MENGHAMBAT KERUSAKAN PUREE DUKU DENGAN PENAMBAHAN ASKORBAT. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah menghambat kerusakan puree duku segar dan coklat dengan penambahan asam askorbat. Penelitian ini dilakukan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya dari bulan Agustus 2006 sampai dengan Februari 2008. Penelitian ini menggunakan rancangan Rancangan Petak Terbagi (Split Plot) dengan dua perlakuan. Masing-masing perlakuan diulang 3 kali. Perlakuan pertama adalah kondisi kulit duku (duku segar dan coklat) dan perlakuan kedua adalah konsentrasi asam askorbat (250 ppm, 500 ppm dan 750 ppm). Parameter yang dianalisa adalah pH, asam total, gula total, vitamin C, total mikrobia, dan perubahan warna puree duku segar. Hasil pengamatan menunjukkan bahwa asam askorbat memberikan pengaruh yang signifikan terhadap penurunan asam total dan total mikrobia, dan juga penurunan vitamin C dan gula total, dan perubahan warna puree duku. Penambahan asam askorbat 500 ppm dapat memperpanjang umur simpan puree duku segar dan coklat selama enam hari pada suhu 3°C.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Pengawetan duku segar
Subjects: S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr Halim Sobri
Date Deposited: 22 Apr 2022 01:31
Last Modified: 22 Apr 2022 01:31
URI: http://repository.unsri.ac.id/id/eprint/69319

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