PENAMBAHAN BEBERAPA KONSENTRASI XANTHAN GUM TERHADAP MUTU SAOS TOMAT (Solanum lycopersicum Lin.,)
Abstract: The purpose of this
research was to obtain the best concentration of xanthan gum to quality of
tomato sauce. This research used a Completely Randomized Design (CRD) with 4
treatments and 4 replications this obtaining 16 experimental units. The data
obtained were stasitiscally analyzed of variance (Anova) if the F countis
greater than or aqual to F table then continued with DNMRT tes at 5% level.
Results of variance showed different that xanthan gum concentration
significantly affect the degree of acidity (pH), total dissolved solids,
viscosity, sweetness is descriptive test, assement of the overall hedonic test
and had no significant affect on the descriptive colour and flavor. The best
formulation of tomato sauce is treatment T3 (xanthan gum concentration 0,6%)
with shows a pH 4,15, the total dissolved solids 26,13 obrix, and
viscosity 14593 cP.
Penulis: Wandestri, Faizah
Hamzah, Noviar Harun
Kode Jurnal: jppertaniandd160115
