UJI SENSORIS NATA DE TIMUN SURI DENGAN PENAMBAHAN SARI BUAH NENAS DAN AIR KELAPA
| Main Authors: | Parwiyanti, Parwiyanti, Lidiasari, Eka, Hayati, Ari |
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| Format: | Article PeerReviewed application/msword |
| Terbitan: |
Fakultas Pertanian Universitas Sriwijaya
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/1683/1/nata_timun_suri.docx http://eprints.unsri.ac.id/1683/ |
Daftar Isi:
- Sensory evaluation of nata de 'suri' cucumber was conducted in order to determine the level of consumer acceptance of this product. Nata de'suri'cucumber in this study was formulated with the addition of pineapple juice and coconut water with three degrees of concentration (25%,50%,75%). Organoleptic tests performed was hedonic tests concerning the preference for color and texture of the nata. Sensory test results showed that by the addition of 25% pineapple juice produced nata a preferred color, while the 50% pineapple juice produced a preferred texture.