PENGARUH KONSENTRASI ASAM SITRAT DAN CARA PENGOLAHAN BUAH TERHADAP KARAKTERISTIK HARD CANDY BUAH NAGA MERAH (Hylocereus polyrhizus

Maya Rovva Pujiardini, 11.30.20147 and Leni Herliani Afrianti, LHA and YusmanTaufik, Ds (2016) PENGARUH KONSENTRASI ASAM SITRAT DAN CARA PENGOLAHAN BUAH TERHADAP KARAKTERISTIK HARD CANDY BUAH NAGA MERAH (Hylocereus polyrhizus. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

The purpose of this study was to determine the effect of citric acid concentration and processing methods on the characteristics of the red dragon fruit hard candy red dragon fruit (Hylocereus polyrhizus). To determine the interaction between citric acid concentration and processing methods on the characteristics of hard candy fruit red dragon fruit (Hylocereus polyrhizus). The benefit of this study is to provide a new alternative in the diversification of the red dragon fruit, extending the shelf life of red dragon fruit, and maintain or improve the quality and nutritional value of red dragon fruit. The study was conducted on the two stages of preliminary research and primary research. Preliminary research includes the analysis of raw materials and the determination of the ratio of sucrose : glucose and the concentration of red dragon fruit puree, it is best to be used in the main study. The method was used in this study Split Plot Design (RPT) with two replications. The main plot is the concentration of citric acid (A) consists of three comparisons, namely a1 (0.3%), a2 (0.5%), and a3 (0.7%). The subplots are ways of processing (B) is a fruit puree (b1), fruit juice (b2), fruit juice (b3), and fruit extracts (b4). Based on the results of the study, samples were selected from the chemical and organoleptic analysis of how the processing is for the best fruit puree processing a1b1 with citric acid concentration of 0.3%, for the best fruit juice processing a1b2 with citric acid concentration of 0.3%, for processing a2b3 best juice with citric acid concentration of 0.5%, and for the processing of fruit extracts best a1b4 with citric acid concentration of 0.3%.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2014
Depositing User:	Irwan Kustiawan
Date Deposited:	19 Apr 2016 01:56
Last Modified:	04 Aug 2018 07:09
URI:	http://repository.unpas.ac.id/id/eprint/3544

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