Gunaan umbi berukuran kecil dan besar (Tabel 2), karena jumlah asam cuka yang ditambahkan juga sama. Nilai pH saos sangat dipengaruhi oleh asam cuka yang ditambahkan, bukan dari bahan baku karena kandungan asam ubi jalar sangat rendah. Nilai pH saos ubi jalar ini sedikit di atas persyaratan SNI (1994) untuk saos tomat, yakni 3-4. Dimasukan pada jurnal nasional terakreditasi atau jurnal internasional terindeks. 1.5 Manfaat Manfaat dari rancang bangun robot hamka ini adalah sebagai berikut: 1. Dapat meningkatkan produktifitas mitra untuk aktifitas di laboratorium Kimia. Membantu golongan disabilitas fungsi gerak tangan dan kaki, untuk melakukan.
The aim of this research is to know the effect of citric acid concentration on the characteristics of physical (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma, overall) and the effect of drying temperature to the physical characteristics (texture, color), chemical (pH, water content, total anthocyanin and antioxidant activity) and sensory (color, flavor, texture, aroma and overall) as well as knowing the most preferred formulation. The research design used completely randomized design with two factors, the concentration of citric acid (1.5%; 2%; 2.5%) and the drying temperature (50oC, 60oC, 70oC). The data were then analyzed using ANOVA. If there is a difference, the followed by DMRT at 5% significance level. The results showed that the concentration of citric acid and drying temperature affect on physical characteristics (texture, color), chemical characteristics (pH, water content, total anthocyanins, antioxidant activity) and sensory characteristics. The best dried candied chayote based on the sensory characteristics is candied with 1.5% citric acid concentration and drying temperature 60째C with the value of hardness (338.47 N), L (lightness) (36.41), a (redness) (7.63), b (yellowness) (1.22), pH (3.16), water content (13.33%), total anthocyanins (299.74 mg / L) and antioxidant activity (11.64%).
Issue | Title | |
Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019 | Penggunaan Ekstrak Etanol Daun Salam (Syzygium polyanthum Wight) pada Sosis Daging Sapi untuk Penghambatan Kerusakan Oksidatif | |
Priscacylia Clarita Rasini Pirimoy, Rohadi Rohadi, Iswoyo Iswoyo | ||
Vol 6, No 2 (2014): Vol.(6) No.2, June 2014 | Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan | |
Normalina Arpi | ||
Vol 6, No 2 (2014): Vol.(6) No.2, June 2014 | Pengaruh Pemanasan terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran | |
Yuliani Aisyah, Rasdiansyah Rasdiansyah, Muhaimin Muhaimin | ||
Vol 10, No 1 (2018): Vol.(10) No.1, April 2018 | Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat | |
Encik Eko Rifkowaty, Adha Panca Wardanu, Ningrum Dwi Hastuti | ||
Vol 7, No 2 (2015): Vol.(7) No.2, October 2015 | Lipid Oxidation In Oil-In-Water Emulsions: A Mini Review | |
Sri Haryani Anwar | ||
1 - 5 of 5 Items |
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Agricultural Product Technology, The Faculty of Agriculture, Syiah Kuala University
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Agricultural Product Technology, The Faculty of Agriculture, Syiah Kuala University
Address:
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email: [email protected]
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