PENGARUH PERBANDINGAN BUBUR BUAH TOMAT DENGAN SARI UBI JALAR ORANYE DAN KONSENTRASI KALIUM SORBAT TERHADAP MUTU SAOS PEPAYA
ABSTRACT: The aim of this
research was to investigate the effect of mixture of tomato porridge with sweet
potato juice and potassium sorbat
concentration on the
quality of papaya
sauce. The research
had been performed
using factorial completely rendomized design
(CRD) with two
factors, i.e; mixture
of tomato porridge
with sweet potato
juice (A)=(40:10%), (30:15%), (30:20%),
(25:25%) with 50%
papaya porridge respectively
and potassium sorbat
concentration (S)=(0%), (0,1%), (0,2%),
(0,3%). Parameters analyzed
were moisture content,
ash content, total
acid, vitamin C
content, total soluble solid,
viscosity and organoleptik
of color, smell,
taste. The results
showed that mixture
of tomato porridge
with sweet potato juice
had highly significant
effect on moisture
content, ash content,
total acid, vitamin
C content, total soluble
solid, viscosity and
organoleptic value (color,
smell, taste). The
potassium sorbat concentration
had highly significant effect on
moisture content, ash content, total acid, vitamin C content, viscosity, and
organoleptic values. The intraction of mixture of tomato porridge with sweet
potato juice and potassium sorbat concentration had significant effect on total
acid and had nosignificant effect on moisture content, ash content, vitamin C
content, total soluble solid, viscocity and
organileptic values. The
(A3)=(30:20%) tomato porridge
with sweet potato
juice (S2)=(0,1%) potassium
sorbat concentration produced better and more acceptable quality of the
sauce.
Penulis: Sri Novita Sari,
Ismed Suhaidi, Rona. J. Nainggolan
Kode Jurnal: jppertaniandd150219
