PENGARUH PENAMBAHAN TEPUNG CANGKANG TELUR AYAM TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SARI BUAH JERUK KUNCI (Citrus hystix ABC.)
Daftar Isi:
- The objective of the research was to examine effect of hen eggshell powder with different particle size on physical, chemical and organoleptic properties of orange juice (Citrus hystix ABC.). The research used Non Factorial Completely Randomized Design (CRD) with one factor (particle size). The factor consisted of six treatment levels (A1 = 212 μm, A2 = 180 μm, A3 = 150 μm, A4 = 125 μm, A5 = 106 μm, A6 = 90 μm). Each treatment was repeated triplicate. Observed parameters were chemical characteristics (moisture content, ash content,calcium content, and yield) of eggshell powder, and physical characteristics (color, stability, and viscosity), chemical characteristics (pH, total acid and calcium content), and organoleptic properties (color, flavor and aroma) of orange juice. The results showed that particle size had significant effect on ash content and yield. The addition of hen eggshell powder with different particle size had significant effect on pH value, total acid and aroma of orange juice. Characteristics of orange juice were lightness 25.70-32.30%, chroma 2.27-2.87%, hue 32.17-41.47o, stability 93.69-93.89%, viscosity 0.57-0.83 Poise, pH 3.59- 3.90, total acid 2.65-3.52, calcium content 557.77 ppm. Moreover, hedonic score of color, aroma and taste were 2.76-3.04, 2.64-3.20, and 2.92-3.20 respectively.