Syrop made from kasturi (Mangifera delmiona)
1994
Sumaryoto, R. | Sugihartono (Balai Penelitian dan Pengembangan Industri, Banjarbaru (Indonesia))
English. Producing syrop made from kasturi (Mangifera delmiona) fruits was carried out. Variables uses in this experiment are agar as stabilizer agent (0 percent; 0,03 percent; 0,06 percent, and 0,09 percent) and storage time (0; 15; 30; and 45 days). The research results that gum's agar, storage time and also interaction both gum's agar and storage time are highly significant effect on degree acidity and extract content in kasturi fruits sirop. Storage time had significant effect on sugar content in kasturi fruits sirop. In addition gum's agar as much as 0,09 percent on kasturi fruits sirop can maintain to stabilize particles extract kasturi fruits as long storage 45 days
Show more [+] Less [-]Indonesian. Pembuatan sirop dari buah kasturi (Mangifera delmiona) telah dilakukan dengan variasi percobaan penambahan bahan pemantap/agar-agar (0 persen; 0,03 persen, 0,06 persen; dan 0,09 persen) dan lama penyimpanan (0 hari, 15 hari, 30 hari, dan 45 hari). Hasil penelitian menunjukkan bahwa bahan pemantap, lama penyimpanan dan interaksi diantaranya berpengaruh sangat nyata terhadap kadar sari dan derajat asam sirop yang dihasilkan. Lama penyimpanan juga berpengaruh sangat nyata terhadap kadar gula sirop. Pemberian agar-agar sebanyak 0,09 persen pada sirop buah kasturi dapat mempertahankan kestabilan partikel-partikel sari buah selama penyimpanan 45 hari
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