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.
Penulis: Yusmarini, Emrinaldi,
Vonny Setiaries Johan
Kode Jurnal: jppertaniandd150975