KAJIAN PENGAMBILAN SARI BUAH STRAWBERRY (Fragaria spp), BLACKBERRY (Rubus fruticosus), ANGGUR MERAH (Vitis vinifera) DENGAN METODE PENGEPRESAN DAN PENGHANCURAN TERHADAP KARAKTERISTIK SARI BUAH

Karyudi, Alumni and Yusman Taufik, DS and Hervelly, DS (2012) KAJIAN PENGAMBILAN SARI BUAH STRAWBERRY (Fragaria spp), BLACKBERRY (Rubus fruticosus), ANGGUR MERAH (Vitis vinifera) DENGAN METODE PENGEPRESAN DAN PENGHANCURAN TERHADAP KARAKTERISTIK SARI BUAH. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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	Text COVER.docx Download (22kB)
	Text BAB I PENDAHULUAN.doc Download (59kB)
	Text BAB II TNJAUAN PUSTAKA.docx Download (279kB)
	Text BAB III BAHAN DAN METODE PERCOBAAN.docx Download (31kB)
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	Text BAB KESIMPULAN.doc Download (37kB)
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Abstract

The aims of the research was to known the characteristics of strawberry juice, blackberries, red grape obtained from both methods is the method of pressing and crushing and pressing. The method includes research conducted preliminary research and primary research. Preliminary studies conducted to determine the characteristics of strawberry juice, blackberries, red grape made by the method of pressing. Responses were observed, namely the analysis of water content, sugar content, total dissolved solids and vitamin C. The main study analysis involved the comparison of methods used for making juice between the pressing method and the method of crushing and pressing. Juice produced from the two methods is then carried out the analysis, the analysis of vitamin C, total dissolved solids and viscosity. Experimental design used is to use simple linear regression. The result of preliminary research showed that the results of the analysis of juice obtained by pressing method for strawberry juice is the water content of 91.20 %, total dissolved solids content of 7.96 0Brix, vitamin C levels as much as 300.35 mg vitamin C/100 g, sugar content of 7.84 %. Blackberry juice contains high levels of water that is equal to 86.69 %, total dissolved solids content of 6.36 0Brix, vitamin C levels as much as 224.74 mg vitamin C/100 g, sugar content of 6,14 % while the juice of red grapes contain high levels of water that is equal to 85.02 %, total dissolved solids content of 17.18 0Brix, vitamin C levels as much as 48.6 mg vitamin C/100 g, sugar content of 17,88 %. The main research results extractor strawberries, blackberries and red grapes are selected is pressing method as based on the correlation is 0.999, 1, 1 linear shaped curve. Pressing pressure and volume relationship of the cake resistance (α) is sufficiently high, the higher the pressing pressure, the greater the rate of filtration resistance caken juice produced quite clear. Relationship to the nature of the filter medium resistance (Rm) compresible cake.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2012
Depositing User:	Irwan Kustiawan
Date Deposited:	23 Aug 2017 03:19
Last Modified:	18 Mar 2021 05:26
URI:	http://repository.unpas.ac.id/id/eprint/28742

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