KARAKTERISTIK FISIKOKIMIA DAN SENSORI SIRUP
JAMBU BIJI VARIETAS KRISTAL (Psidium guajava L.)
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Institusion
Universitas Djuanda
Author
Herliana, Lesta
Subject
Q Science (General)
Datestamp
2022-03-30 06:57:09
Abstract :
ABSTRACT Lesta Herliana. B.1510850. Pshysicochemical and Sensory Characteristic of Crystal Guava (Psidium guajava L.) Syrup. Supervised by Rosy Hutami and Dwi Aryanti Nur?utami. A crystal guava fruit has not been much processed as a food product. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup treatment was the ratio of guava flesh and water 50:50 and sugar concentration 70%.It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92 cP and 77,70?brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. Key word : Crystal guava, Sugar, Syrup
ABSTRACT Lesta Herliana. B.1510850. Pshysicochemical and Sensory Characteristic of Crystal Guava (Psidium guajava L.) Syrup. Supervised by Rosy Hutami and Dwi Aryanti Nur?utami. A crystal guava fruit has not been much processed as a food product. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup treatment was the ratio of guava flesh and water 50:50 and sugar concentration 70%.It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92 cP and 77,70?brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. Key word : Crystal guava, Sugar, Syrup
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