PENGARUH KONSENTRASI GULA TERHADAP ORGANOLEPTIK DAN SIFAT KIMIA ANGGUR BUAH TOMI-TOMI (Flacourtia inermis Roxb)
Moniharapon, Erynola | Nimreskosu, James | Breemer, Rachel
This research was aimed to determine the exact sugar concentration on the organoleptic and chemical properties of tomi-tomi fruit wine. A completely randomized experimental design with three levels sugar concentration 30, 40, and 50% were repeat three times therefore there were a total of nine experimental units. Result showed that 50% sugar concentration had the best organoleptic characteristic that was able to produce wine having 1,27% ethyl alcohol, 21,23% sugar content and a pH of 3,6.
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AGRITEKNO: Jurnal Teknologi Pertanian
卷
5
期
2
ISSN
2302-9218
页码
32-36
类型
Full_text
2021-07-15
AGRIS AP
