Analisa mutu jeruk siem (Citrus nobilis Lour) segar dan olahannya.
1991
Sunarmani | Soedibyo
Tangerine fruits grown at Gunung Kidul Yogyakarta Province were harvested at optimum maturity stage that is 8.5 months after blooming showed acceptable in taste, having juice content 42.6 percent, acidity 0.46 percent, total soluble solid 7.015 percent, ratio total soluble solids and acidity= 15.37 and ascorbic acid content 25.86 mg percent. During preliminary study on jam making showed that the product was acceptable in taste, but its viscosity was low due to water content. Additional pectin at 2.5 percent - 0.50 % showed better in taste compared to the control. The method of processing should be improved in order to increase the viscosity of the product.
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