PENGARUH PENAMBAHAN KITOSAN SEBAGAI PENGAWET ALAMI PADA PEMBUATAN SIRUP BUAH NAGA (Hylocereus polyrhizus)
ABSTRACT: The purpose of this
research to get the best quality of dragon fruit syrup while storage with in
the addition of chitosan. The research was conducted by Completely Randomized
Design (CRD), that use 5 chitosan addition variable (0%; 0,5%; 1,0%; 1,5%;
2,0%) and than it repeated three times. Parameters easured were pH, fungi
growth, sucrose concentration, viscosity and organoleptic were will be measure
parameters organoleptik characteristics that consist of color, aroma, flavor,
and overall assessment. The observations were analyzed using statistic. If the
F calculated is greater or equal to F table will be conducted by 5% Duncan
test. The addition of chitosan will decreased pH, sucrose concentration,
viscosity and organoleptic. For the growth of the fungi was increased though
addition of chitosan that extend the shelf life of dragon fruit syrup. The
higher chitosan concentration will deareased level of preference from panelists.
The optimum concentration chitosan addition was representative 0,5% chitosan
addition.
Penulis: Haryadi, Evy Rossi
and Noviar Harun
Kode Jurnal: jppertaniandd140559