Wati, Lydia Rahma and Kumalasari, Ika Dyah (2021) KARAKTERISTIK FISIK DAN PENERIMAAN SENSORIS SELAI LEMBARAN DENGAN PENAMBAHAN JERUK KALAMANSI (Citrofortunella microcarpa). [Artikel Dosen]
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HASIL CEK_Lydia Rahma Wati1 , Ika Dyah Kumalasari1_, dan Wilda Mika Sari.pdf Download (2MB) |
Abstract
Kalamansi orange jam is processed from calamansi orange fruit with the addition of papaya asacolorbalancerandpectinsource toimprovethetextureofsheetjam.Theaimoftheresearchwastoanalyzethephysical,chemical,andorganolepticpropertiesofkalamansiorangesheetjam.Completely Randomized Design (CRD) with 1 (one) factor, namely the addition of kalamansi orangejuice (10%, 20%, 30%, 40% and 50% and repeated 4 (four) times. The variables observed werephysicalchanges,syneresis,totaldissolvedsolids test,and shelf life. The data obtained was analyzed by the ANOVA test. The results showed that leaf jam with Calamansi orange juice had no significant effect on the overall sensory test. The best treatment in the study of kalamansi orange sheet jam was found in the addition of Kalamansi orange juice formulation F1 (10%) with a syneresis value of 0.003%; the level of damage to the kalamansi orange jam occurred on day 6 at F1 (10%), F2 (20%), F3 (30%) and F5 (50%) characterized by pale color, dry texture, hard and white grains appeared on the surface. and taste bland; total dissolved solids (TPT) of 34.6%ºbrix; and organoleptic with the panelist's preference level for kalamansi orange sheet jam of 5.64 (like slightly). Kalamansi orange has the potential to be developed into sheet jam preparations with good physical and organoleptic properties.
| Item Type: | Artikel Dosen |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisi / Prodi: | Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Food Technology (S1-Teknologi Pangan) |
| Depositing User: | IKA DYAH KUMALASARI |
| Date Deposited: | 27 Dec 2022 08:26 |
| Last Modified: | 29 Dec 2022 07:21 |
| URI: | http://eprints.uad.ac.id/id/eprint/38199 |
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