Skripsi

PENGARUH JENIS DAN WAKTU PENYIMPANAN TOMAT TERHADAP KARAKTERISTIK SAUS TOMAT

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This research aimed to determine effect tomato type and storage time on physical, chemical, microbiological, and organoleptic characteristics of tomato sauce. The study used Completely Randomized Design (CRD) factorial with 2 treatments; treatment A (tomato type : apple and cherry) and treatment B (storage time: 0 day, 2 days, 4 days). Each treatment was repeated 3 times. The observed parameters in this study were physical characteristic (viscosity and color), chemical characteristic (moisture content, pH, and total dissolved solids), microbiological characteristic (total plate count), and organoleptic tests (taste, color, and aroma). The results showed that tomato type had a significant effect on lightness, redness, yellowness, moisture content, pH, and total plate count. The storage time had a significant effect on viscosity, moisture content, pH, total dissolved solids, and total plate count. The interaction between tomato type and storage time significantly affected viscosity, moisture content, total plate count, and hedonic test (taste, color, and aroma). Treatment A1B3 (apple tomato ; 4 days) was the best treatment based on pH (3,95); total soluble solids (33,17) dan color (red) that fulfiled the requirements of SNI 01-3546-2004 for tomato sauce.

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Detail Information

Series Title

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Call Number

T1512592024

Publisher

Indralaya : ., 2024

Collation

xii, 59 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.805 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Saus Tomat

Specific Detail Info

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Statement of Responsibility

KA

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