PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN JENIS GULA TERHADAP KARAKTERISTIK SIRUP TIMUN SURI (Cucumis melo L.)

FASTAPY, RISSA NINO and Parwiyanti, Parwiyanti and Lidiasari, Eka (2013) PENGARUH PENAMBAHAN SARI BUAH NANAS (Ananas comosus (L.) Merr) DAN JENIS GULA TERHADAP KARAKTERISTIK SIRUP TIMUN SURI (Cucumis melo L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk menganalisa pengaruh penambahan sari buah nanas (Ananas comosus (L.) Merr) dan jenis gula terhadap karakteristik sirup timun suri (Cucumis melo L.). Penelitian dilaksanakan pada bulan Juni 2013 sampai dengan November 2013 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya dan Balai Penelitian dan Standarisasi Industri, Palembang. Penelitian menggunakan metode Rancangan Acak Lengkap Faktorial (RALF) dengan 2 (dua) faktor perlakuan dan setiap kombinasi perlakuan diulang sebanyak 3 (tiga) kali. Faktor A adalah penambahan sari buah nanas (Ai : 2%, A2 : 4%, A3 : 6% dan A4 : 8%) dan faktor B adalah jenis gula (Bi : gula pasir, B2 : high fructose syrup). Parameter yang diamati meliputi karakteristik kimia (total padatan terlarut. pH, kadar kalium dan kadar vitamin C), karakteristik fisik (warna, viskositas dan stabilitas), serta organoleptik (meliputi rasa, aroma dan warna). Hasil penelitian menunjukkan bahwa penambahan sari buah nanas berpengaruh nyata terhadap total padatan terlarut, pH, viskositas dan stabilitas. Penggunaan jenis gula berpengaruh nyata terhadap total padatan terlarut, viskositas Perlakuan terbaik pada penelitian ini adalah perlakuan A3B1 comosus dan satabilitas. (penambahan sari buah nanas 6% dan gula pasir) merupakan perlakuan terbaik dengan nilai sifat kimia (total padatan terlarut 64,30°Brix, pH 3,39, kadar kalium 3,958 mg dan kadar vitamin C 8,8 mg), sifat fisik (lightness 47,1, nilai a* +2,2 nilai b* +11,1, viskositas 138,33 dpoise, stabilitas hari ke-3 100% dan stabilitas hari ke-5 90,33%), dan uji hedonik (warna 3,08, aroma 3,08 dan rasa 3,12).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Saribuah, Sirup
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: 06 Jun 2022 02:18
Last Modified: 06 Jun 2022 02:18
URI: http://repository.unsri.ac.id/id/eprint/71266

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