Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah  Campuran Nanas Dan Semangka

Yusmarini, Yusmarini; Emrinaldi, Emrinaldi; Johan, Vonny Setiaries

doi:10.17969/jtipi.v7i1.2829

Cited by 6 publications

(5 citation statements)

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“…Besides, fructose is a kind of sugar polymer (sugar fruit). It is the complex sugar that was indirectly digested by the human digestive system but needs to be proceeded first into simple sugar [27]. The analysis result of Vitamin C in yogurt by adding Podang Urang mango juice (in Table 2) showed that there was an increase along with the adding of Podang Urang mango juice.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Afiyah

Sarbini²,

Huda³

2022

JURNAL TERNAK

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Yogurt is a nutrient-rich drink and is mostly liked by many consumers. However, the thermal process in yogurt manufacturing reduces its final product nutrients. Therefore, Podang Urang mango (Mangifera indica l.) juice is added to give the supplementation of the yogurt. This research aims to find out the yogurt nutrient content and antioxidant activity by adding Podang Urang mango juice. There were four different treatments in the process of adding Podang Urang mango juice, there was P0 (0%), P1 (3%), P2 (6%), and P3 (9%). The observed parameter used in this research were the water content, ash, protein, fat, carbohydrate, vitamin C, and antioxidant activity. This result showed that addition Podang Urang mango juice has significantly increased the water content, carbohydrate content, vitamin C, and antioxidant activity. Nonetheless, it has significantly decreased the fat content in yogurt. Whereas, there were no significant differences between the ash content and protein when adding Podang Urang mango juice.

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Section: Resultsmentioning

confidence: 99%

Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Afiyah

Sarbini²,

Huda³

2022

JURNAL TERNAK

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“…Menurut Yusmarini et al (2015) dalam pembuatan minuman sari buah diperlukan adanya penambahan asam sitrat. Asam sitrat dapat berfungsi sebagai pengawet sehingga mampu memperpanjang umur simpan (Kusuma, 2008) selain itu juga dapat menghambat pertumbuhan mikroba (Maharani et al, 2016).…”

Section: Pendahuluanunclassified

Karakteristik Sari Buah Mangga Dengan Penambahan Konsentrasi Lemon Cina (Citrus microcarpa)

Breemer

2024

LIPIDA

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Mangga adalah salah satu produk pertanian yang mudah rusak, sehingga diperlukan penanganan yang baik. Salah satu perlakuan yang dapat dilakukan adalah mengolahnya menjadi produk minuman jus buah, dimana asam sitrat diperlukan dalam pembuatan jus buah. Salah satu buah yang memiliki kandungan asam tinggi adalah lemon cina. Oleh karena itu, dalam penelitian ini digunakan lemon cina sebagai pengganti asam sitrat. Tujuan penelitian ini adalah untuk menentukan konsentrasi yang tepat dalam pembuatan jus mangga. Desain yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan satu faktor, yaitu konsentrasi lemon cina yang terdiri dari 3 tingkat perlakuan, yaitu konsentrasi 0,5%; 1% dan 1,5% dan diulang sebanyak 3 kali. Parameter yang diamati dalam penelitian ini adalah parameter kimia yaitu vitamin C, total padatan terlarut dan pH. Selain itu, dilakukan juga uji tingkat kesukaan terhadap warna, aroma, rasa, dan keseluruhan. Hasil penelitian menunjukkan bahwa perlakuan penambahan konsentrasi lemon cina sebesar 1,5% merupakan perlakuan terbaik dengan vitamin C sebesar 64,33; padatan terlarut sebesar 16,3 dan pH sebesar 3,1. Pada uji hedonik dan kualitas hedonik, warna disukai (3,4) dan kuning (3,1), aroma disukai (3) dan rasa lemon cina (3), rasa disukai (3,4) dan rasa lemon cina (3), serta keseluruhan disukai (3,2).

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“…Daun pegagan yang digunakan pada penelitian ditambahkan air pada proses penghalusannya dan terukur nilai pH nya sebesar 7,48. Sementara itu diketahui nilai pH sari buah nanas 3,50 (Yusmarini et al, 2015). Secara keseluruhan, pH fruit leather nanas yang dihasilkan dari penelitian ini sebesar 4,74.…”

Section: Nilai Ph Fruit Leather Nanasunclassified

ANALISIS SIFAT FISIKOKIMIA DAN SENSORI FRUIT LEATHER NANAS DENGAN PENAMBAHAN PEGAGAN (Centella asiatica L. Urban)

Triastuti¹

2022

Agritech

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Fruit leather is a processed food product in the form of thin sheets made from fruit and through a drying process. Pineapple is a tropical fruit that is popular among the public, but it is perishable. In this study, gotu kola (Centella asiatica) and pectin were added to increase the nutritional content and health benefits of fruit leather. The purpose of the study was to determine the effect of the addition of gotu kola and pectin on the physicochemical and sensory properties of pineapple fruit leather and to find out the best concentration of gotu kola and pectin addition in making pineapple fruit leather based on these physicochemical and sensory properties. The study used a Complete Randomized Design (CRD) with factor the addition of gotu kola concentrations and factor the addition of pectin. Observations were made on physicochemical properties including thickness, water content, Aw, pH, vitamin C, and color, as well as sensory properties, towards the color, taste, aroma, and texture of fruit leather. The data from the study were analyzed statistically with ANOVA and DMRT at a significance level of 5%. The results showed that the addition of gotu kola and pectin and the interaction of the two did not affect the water content, Aw, vitamin C, and the degree of redness (a), but the addition of gotu kola affected the pH value, brightness (L), yellowish degree (b), and sensory value of pineapple fruit leather. The best treatment was C1P1 with a water content of 20.31%, an Aw value of 0.56, a pH value of 4.21, a vitamin C content of 23.65 mg / 100 g, a brightness (L) of 50.63, a degree of redness (a) of 4.66, a degree of yellowness (b), and sensory favored by the panelists.

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Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka

Cited by 6 publications

References 0 publications

Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Analysis of the Yogurt Nutrient Content and Antioxidant Activity by Adding Podang Urang Mango Juice (Mangifera Indica L.)

Karakteristik Sari Buah Mangga Dengan Penambahan Konsentrasi Lemon Cina (Citrus microcarpa)

ANALISIS SIFAT FISIKOKIMIA DAN SENSORI FRUIT LEATHER NANAS DENGAN PENAMBAHAN PEGAGAN (Centella asiatica L. Urban)

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