MUTU MANISAN KERING BONGGOL NANAS (Ananas comosus L. Merr) TERHADAP PENILAIAN SENSORI
Abstract: The aim ofthis
research weretreatment withconcentration of citric acid and soaking time on
quality dried sweetened pineapple core. A complete random design with two
factors and three replications was applied in this research. The first factor
wascitric acid concentration 0.1%, 0.15% and 0.2% and second factor is soaking
time 36 hours, 45 hours and 54 hours. The design response was usedDuncan’s New
Multiple Range Test (DNMRT) the level 5%. Parameters observed were the
evaluation sensory of description and hedonic (colour, flavor, taste, texture
and overall assessment). Treatment with concentration of citric acid and
soaking time have an effects to evaluation sensory of description and hedonic
on colour, flavor, tastebut not have an effect totexture and overall
assessment. The best treatment of dried sweetened pineapple core was obtained
0.15% concentration of citric acid and 12 hours soaking time with color is dark
yellow (score 2.53) and preferred (score 4.10), flavorful pineapple (score
4.26) and preferred (score 4.21), quite sweet and sour of taste (score 3.53)
and preferred (skor 4.21), hard textured (score 2.40) and quite like (score
3.26) and overall assesment is preferred (score 4.32).
Penulis: Diana Lorenza, Faizah
Hamzah, Rahmayuni
Kode Jurnal: jppertaniandd170139
