PENGARUH PENAMBAHAN CMC DAN GULA STEVIA TERHADAP KARAKTERISTIK FRUIT LEATHER NANAS (ANANAS COMOSUS)
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Institusion

Universitas Sriwijaya

Author

NOPRIANTI, BERLIANA
Syaiful, Friska

Subject

S1-(972) Agriculture (General) 

Datestamp

2023-05-26 08:15:39 

Abstract :
This study aims to determine the effect of the addition of CMC and stevia sugar on the characteristics of pineapple fruit leather. This research was conducted from November 2022 to May 2023. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. the first factor was the concentration of CMC (0.5%, 1.0%), the second factor was the concentration of stevia sugar (0.10%, 0.20%, 0.30%). Parameters analyzed included physical characteristics (texture), chemical characteristics (moisture content, ash content, total sugar content, pH, and total acid) and organoleptic tests. The results of this study indicate that the addition of CMC has a significant effect on water content, total sugar content, pH, and total acid. The addition of stevia sugar significantly affected the texture, moisture content, ash content, total sugar content, pH, and total acid. The interaction between A and B significantly affects the water content, total sugar content and total acid. 

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RAMA_41231_05031381924081.pdf
RAMA_41231_05031381924081_TURNITIN.pdf
RAMA_41231_05031381924081_0006027501_01_front_ref.pdf
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RAMA_41231_05031381924081_0006027501_06_ref.pdf
RAMA_41231_05031381924081_0006027501_07_lamp.pdf