PENGARUH KONSENTRASI SARI JERUK NIPIS DAN KARAGENAN TERHADAP KARAKTERISTIK SENSORIS, FISIK DAN KIMIA MINUMAN SARI BENGKUANG (Pachyrhizus erosus)

RISA, ULI ARKA and Yuliati, Kiki and Hermanto, Hermanto (2018) PENGARUH KONSENTRASI SARI JERUK NIPIS DAN KARAGENAN TERHADAP KARAKTERISTIK SENSORIS, FISIK DAN KIMIA MINUMAN SARI BENGKUANG (Pachyrhizus erosus). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the sensory, physical and chemical characteristics of yam bean juice with lime juice and carrageenan addition. The research was conducted at Chemistry of Agricultural Product Laboratory and Sensory Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, Indralaya and Chemistry Laboratory, Nutritionist Department, Poltekkes Kemenkes, Palembang, from February to August 2018. This research used Completely Randomized Design which was arranged factorially and consisted of two factors. The first factor was lime juice concentration (0%, 2.5% and 5%) and the second factor was carrageenan concentration (0.10%, 0.15% and 0.20%). All experiment was carried out in triplicates. Observed parameters on this study were sensory characteristics using hedonic test (odor, appearance and taste), physical characteristics (stability and viscosity) and chemical characteristics (pH, vitamin C content and crude fiber content). The results showed that lime juice concentration had significant effects on the stability, viscosity, pH and vitamin C content, while carrageenan concentration had significant effects on stability, viscosity and vitamin C content. The interaction of treatment of lime juice and carrageenan concentration had significant effects on viscosity, pH and vitamin C content. The treatment of J1K1 (lime juice concentration 2.5% and carrageenan 0.10%) was the best treatment based on the highest average scores of hedonic test (appearance and taste), with the following properties: stability value 92.25%, viscosity 3.56 poise, pH value 4.75, vitamin C content 0.100%, crude fiber content 0.77% and the highest hedonic scores for aroma, appearance and taste were 2.36, 3.00 and 2.56, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	yam bean juice, lime juice, carrageenan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	21 Oct 2019 08:06
Last Modified:	21 Oct 2019 08:06
URI:	http://repository.unsri.ac.id/id/eprint/12277

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