Pengaruh Penambahan Gula Stevia Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Sari Buah Belimbing

I Made Awan Giyantara Pendit, 16032100 (2019) Pengaruh Penambahan Gula Stevia Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Sari Buah Belimbing. Naskah Publikasi Program Studi Teknologi Hasil Pertanian.

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Abstract

Star fruit juice process in this research was carried out with additions of stevia sugar as low-calorie cane sugar and good for health. The purpose of this research was to obtain star fruit juice with variations in the content of stevia sugar containing low grade sugar and liked. The analysis was carried out by testing the physical properties of pH and viscosity, testing of the chemical properties of Vitamin C and amount of sugar content. Besides that, hedonic test is also done. The experimental design used in this research was (CRD) Complete Randomised Design with 2 factors that is additional of stevia sugar from 0.005%, 0.01%, 0.015% and the second factors which were the types of star fruits is demak and sembiring. This research was conducted with 2 batches and 2 times repetitions. The results obtained were analyzed by ANOVA, DMRT and Univariate. The results from this researh showed the best star fruit juice on additions stevia sugar 0.015% with the most preferred type of sembiring starfruit. Sembiring starfruit juice using 0.015% stevia sugar has a physical property of 4,75 cP viscosity, pH value of 4,66, total sugar content of 1,96% wb and vitamin C 39.6 mg/ 100g. Keywords: star fruit, star fruit demak, star fruit sembiring, stevia sugar, star fruit juice

Item Type: Article
Additional Information/ Lokasi Hardcopy: Prof. Dr. Ir. Dwiyati Pujimulyani, M.P.
Uncontrolled Keywords: star fruit, star fruit demak, star fruit sembiring, stevia sugar, star fruit juice
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 15 Apr 2019 06:09
Last Modified: 15 Apr 2019 06:09
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/5133

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