Pengaruh penggunaan jenis gula dan konsentrasi sari buah terhadap kesukaan karakteristik sirup jeruk keprok garut (Citrus nobilis Lour.)
2008
Sukarti T.
An experiment to determine the best type of sugar and fruit juice concentration in order to obtain garut orange syrup with good characteristic and well accepted by panelist was conducted at Food Technology Laboratory of FTIP UNPAD, Bandung in April-October 2007. A randomized block design was used in this experiment, consisting of eight treatments and four replications. The treatments were combination of sugar (sucrose, fructose) and fruit juice concentration (30 percent, 35 percent, 40 percent, and 45 percent) on the characteristics of Garut orange syrup. Sucrose with 40 percent fruit juice concentration (C) gave the best result (in hedonic scale: 1 means dislike, 5 means like), i.e. preference on color (4.42), aroma (3.42), viscosity (4.59), color of the diluted syrup (4.33), aroma of the diluted syrup (3.33) and taste of the diluted syrup (4.17) with 69.7 percent total sugar, vitamin C 1.76 mg/100 g, and pH 3.15.
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