MENGHAMBAT KERUSAKAN PUREE DUKU SEGAR DENGAN ASAM SITRAT

PAHLAWANITA, NOVITA and Yanuriati, Anny and Pratama, Filli (2007) MENGHAMBAT KERUSAKAN PUREE DUKU SEGAR DENGAN ASAM SITRAT. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah menghambat kerusakan puree duku segar dengan penambahan asam sitrat. Penelitian ini menggunakan Rancangan Petak Bagian dengan 2 faktor perlakuan dan 3 kali ulangan untuk setiap kombinasi perlakuan. Perlakuan tersebut yaitu kondisi buah duku (duku segar dan duku coklat) dan Konsentrasi asam sitrat (0,1%;0,2% dan 0,4%). Penelitian ini dilaksanakan di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya dari bulan Juni sampai November 2006. Parameter yang dianalisa adalah pH, asam total, gula total, vitamin C, total mikrobia, dan analisa warna {Lightness dan Yellowness). Hasil penelitian menunjukkan bahwa perlakuan kondisi buah duku dan konsentrasi asam sitrat berpengaruh nyata dalam menghambat perubahan nilai pH, asam total, gula total, vitamin C, total mikrobia, warna {Lightness dan Yellowness) puree duku segar, menunjukkan nilai yellowness, asam total, total mikrobia meningkat selama penyimpanan, dan nilai pH, gula total, vitamin C, nilai lightness mengalami panorama selama penyimpanan. Konsentrasi asam sitrat 0,2% dan 0,4% dapat memperpanjang umur simpan puree duku dengan menghambat kerusakan puree duku selama penyimpanan.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Penyimpanan Duku
Subjects:	S Agriculture > S Agriculture (General) > S560-571.5 Farm economics. Farm management. Agricultural mathematics. Including production standards, record keeping, farmwork rates, marketing
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	20 Apr 2022 06:43
Last Modified:	20 Apr 2022 06:43
URI:	http://repository.unsri.ac.id/id/eprint/69129

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