MUTU SIRUP BUAH PEDADA (Sonneratia Caseolaris) SELAMA PENYIMPANAN DENGAN PENAMBAHAN NATRIUM BENZOAT
Abstract: The purpose of this
research is to get the best quality of fruit pedada’s syrup during storage with
increasing the sodium benzoat. This research use the Complete Random Design
(CDR) with 5 treatments of increaseing the sodium benzoat (0%, 0.05%. 0.10%.
0.15%. 0.20%) and each of them is repeated by three times. The parameter which
is observed were the level of sedimentation, the content of sucrose, mold
growth, pH, viskosity and organoleptic. The value of observation which is got
analyzed with statistic. If F aritmatic is greater or equal with F table so
done the next test by using Duncan test on 5% level. The results of this
research shows that the increasingof sodium benzoat on fruit pedada’s syrup
gave the significant effect to the number of pH, the viskosity , content of
sucrose, sedimentation and mold growth organoleptic more decreased. From the
results of research which have done, got the average values of sucrose’s
content is 73.50 to 79.92, the degree of acidity (pH) is 4.60 to 4.71, of sedimentation is 10.91
to 14.85, viskosity from 177,54 to 202,40 and on S3. S4, and S5 three’s no
growth mold to the syrup which is peoduced during storage.
Penulis: Denty Andriani,
Raswen Efendi, Noviar Harun
Kode Jurnal: jppertaniandd160129