PEMBUATAN MARMALADE JERUK BALI (KAJIAN PROPORSI DAGING BUAH ALBEDO) DAN PENAMBAHAN SUKROSA
| Main Authors: | Jariyah, -, Rosida, -, Dewi , Wijayati |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Jurusan Teknologi Pangan FTI UPN "Veteran" Jatim
, 2007
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/2409/1/pem.mar.pdf http://eprints.upnjatim.ac.id/2409/ |
Daftar Isi:
- Marmalade is food product from fruit juice and is intermediate moisture food. Marmalade is produced by mixing sugar, acid, pectin, fruit peel slice (albedo). The aim of this research was to determine the best treatment of fruit:albedo proportion and sugar addition. This research used a Completely Randomized Design with factorial pattern and 3 times repetition. The first factor is the proportion of fruit:albedo (80:20,60:40, 40:60) and the second factor is the addition of sugar (55,60 ad 65%) The best treatment is the proportion of fruit:albedo (80:20) and the addition of 60% sugar. The product had 23,95 mg/100 g vitamin C content, total soluble solid 73,61%, total sugar 65,87%, smeared strength 9,6 cm, total hedonic score of taste (131), color (197,5) and texture (112,5). Key words : marmalade, shaddock, albedo, sugar