Image of PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK PADA FRUIT LEATHER BUAH SALAK PONDOH (Salacca zalacca Gaertner Voss.)
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PENGARUH KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK PADA FRUIT LEATHER BUAH SALAK PONDOH (Salacca zalacca Gaertner Voss.)

DINDA MARSYENDA. The Efeect of Sugar Concentration on the Physical, Chemical, and Organoleptic Characteristics of Fruit Leather Salak Pondoh (Salacca zalacca Gaertner Voss.) (Supervised by FRISKA SYAIFUL). Fruit leather was a processed fruit product in the form of thin sheets produced by crushing fruit flesh into a puree and subsequently drying it. This product had characteristics including a plastic, flexible, and slightly chewy texture, with a sweet taste that maintained the original flavor of the fruit. This study aimed to determine the effect of variations in sugar concentration on the physical, chemical, and organoleptic characteristics of salak pondoh (Salacca zalacca) fruit leather. The method used was a Completely Randomized Design (CRD) with a non-factorial arrangement, consisting of six treatments of sugar concentrations (15%, 20%, 25%, 30%, 35%, and 40%) and three replications. The parameters observed included tensile strength, moisture content, ash content, degree of acidity (pH), total sugar, and hedonic tests on texture and taste. The results showed that increasing sugar concentration had a significant effect on most parameters, namely tensile strength, moisture content, ash content, degree of acidity (pH), total sugar, and texture, but did not have a significant effect on taste. Based on the results of the study, the best treatment was obtained at a sugar concentration of 25% (P3), as it produced optimal product characteristics. Keywords : salak pondoh, fruit leather, sugar

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Central Library (Reference) T2013532026
T201353
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T2013532026
Publisher
Indralaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 68 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
Teknologi Pengawetan Makanan
Specific Detail Info
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