Penggunaan Kitosan Sebagai Bahan Pengawet Pada Sirup Nanas (Ananas comosus (L.) Merr)
Abstract: The aim of this
research was to know the effect of presented of several chitosan concentration
on the pineapple syrup to quality and growth of mold during storage and to know
the best concentration. This research had been using group randomized design
(GSD), i. e: K1 (without presented of chitosan solution); K2 (presented 0,5% of
chitosan solution); K3 (presented 1,0% of chitosan solution); K4 (presented
1,5% of chitosan solution); K5 (presented 2,0% of chitosan solution).
Parameters analyzed were
dissolved density completely,
acidity (pH), viscosity, precipation, mold and organoleptic
value included colour, taste, aroma,
viscosity degree and valuasion totality. The result
showed that present
of several chitosan concentration had significant effect
on the dissolved density completely, acidity (pH), viscosity and organoleptik
value of pineapple syrup. By generally presented chitosan on the pineapple
syrup had been advance dissolved density completely, viscosity and precipation,
however pH had been down. Present chitosan had been growth of mold blocked on
pineapple syrup. Be based on organoleptic test of pineapple syrup on general
valuation could more acceptable by panelist until 1,0%.
Penulis: Nurazizah, Raswen
Effendi, Yusmarini
Kode Jurnal: jppertaniandd140710
