PEMBUATAN SELAI SALAK (SALACCA EDULIS REINW) KAJIAN DARI PENAMBAHAN NATRIUM BENZOAT DAN GULA YANG TEPAT TERHADAP MUTU SELAI SALAK SELAMA PENYIMPANAN
| Main Authors: | Endang, Noerhartati, Tri, Rahayuningsih, Nike Vinda, Feriyani |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Jurusan Teknologi Pangan FTI UPN "Veteran" Jatim
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/1350/1/Endang_Noerhartati.pdf http://www.upnjatim.ac.id http://eprints.upnjatim.ac.id/1350/ |
Daftar Isi:
- This research aimed to define a proper concentration of preservative and sugar added for "selai salak" storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (AI = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (Bl = 55% and B2 = 75%. It will be analysed at first day and 3(jh day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test. The result showed that the best alternative processing of AIB2 (0% natrium benzoat and 75% sugar) with pay off 21, 91 based on product quality (water contain, sum micro-organism and hedonic test). Key words: 'selai salak', preservative, polyethylene, polypropylene and vacuum