The effect of sugar concentration to quality of dried sweetened pineapple on the storage life
1999
Sunarmani | Suyanti | Soedibyo (Balai Penelitian Tanaman Hias, Jakarta (Indonesia))
The experiment design used was completely randomized block design followed by two factors, respectively repeated three times. The first factors was the effect at sugar concentration (A), at four levels, namely 0 percent (A1), 50 percent (A2), 60 percent (A3), 70 percent (A4). The second factors was the storage life at four levels, 0 month (B1), 1 month (B2), 2 months (B3) and 3 months (B4). Chemical analysis was done in terms of sugar concentration, water contents, total ascorbic acid, in term of color, aroma, flavor and texture. The result of research showed that the sugar concentration of 70 percent of dried sweetened pineapple was obtained the highest 14.45 percent water content and 82.09 percent sugar concentration, compared to the utilization of sugar concentration of 60 percent, 50 percent and 70 percent, respectively on the other hand, the vitamin C concentration and total acidity were not significantly different at the utilization of 60 percent and 70 percent sugar concentration. At the storage life of 3 months duration showed that increased in water content and total acidity, on the other hand the decreased in sugar concentration and vitamin C and there was no changes in organoleptic test
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