Quality assessment of fresh tangerine (Citrus nobilis Lour.) and its processed products
1991
Sunarmani | Soedibyo (Sub Balai Penelitian Hortikultura Pasarminggu, Jakarta (Indonesia))
Tangerine fruits grown at Gunung Kidul Yogyakarta Province were harvested at optimum maturity stage that is 8.5 months after blooming showed acceptible in taste, having juice content 42.63, acidity 0.46, total soluble solid 7.015, ratio total soluble solids and acidity = 15.37 and ascorbic acid content 25.86 mg. During the preliminary study on jam making the result showed that the product was acceptible in taste, but its viscosity was low due to water content. Additional of pectin at 0.25 - 0.50 showed better result in taste compared to the control. The method of processing should be improved in order to increase the viscocity of the product
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