Karakteristik Fisik Kimia Dan Organoleptik Sirup Buah Mangga Pada Penambahan Gula Yang Berbeda

Asrawaty, Asrawaty; Noer, Hasmari

doi:10.32585/ags.v3i1.551

Cited by 2 publications

(1 citation statement)

References 1 publication

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“…While the addition of more bay leaves such as treatments S3 and S4 tends to get results that are somewhat like to dislike. [33] stated that syrup is a traditional product in the form of a viscous liquid obtained from heating fruit pulp. Syrup is a drink that is quite liked by many people, because it is practical, tastes good, is refreshing, and is beneficial for the health of the body.…”

Section: ) Favoritementioning

confidence: 99%

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Duda,

Syafruddin,

Wahyuni

et al. 2024

IJ-FANRES

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Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma

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Section: ) Favoritementioning

confidence: 99%

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Duda,

Syafruddin,

Wahyuni

et al. 2024

IJ-FANRES

View full text Add to dashboard Cite

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Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

Susilo

Sutan

Hendrawan

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

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Karakteristik Fisik Kimia Dan Organoleptik Sirup Buah Mangga Pada Penambahan Gula Yang Berbeda

Cited by 2 publications

References 1 publication

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

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