Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka

ABSTRACT: Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dissolved solids and vitamin C. Overall sensory panelists liked the mix of pineapple juice and watermelon juice, but in terms of vitamin C the best treatment was pineapple juice and watermelon juice with the ratio of 1.75: 0.25 which have sour taste.
Keywords: pineapple; watermelon; juice
Penulis: Yusmarini, Emrinaldi, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd150975

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