PENAMBAHAN SARI JERUK NIPIS (Citrus aurantifolia) TERHADAP MUTU SIRUP BUAH KUNDUR (Benincasahispida)
Abstract: The purpose of this
research was to obtain the best ratio of bligo extracts and lime extracts in
the manufacturing of syrup. This research used Complete Randomized Design (CRD)
with four treatments and four replication which followed by Duncan’s New
Multiple Range Test (DNMRT) at level 5%. The treatments in this research
included KD0 (ratio of bligo extracts and lime extracts 100 : 0), KD1 (bligo
extracts and lime extracts 95 : 5), KD2 (ratio bligo extracts and lime extracts
90 : 10), KD3 (bligo extracts and lime extracts 85 : 15). The result showed
that the ratio of bligo extracts and lime extracts significantly affected pH,
sucrose, viscosity, total dissolved and sensory value (colour, flavour , taste
and overall acceptability) but are did not significant affected the sensory value
viscosity. The best treatment was KD3(bligo extracts and lime extracts 85 :
15)with pH 3,96, sucrose 65%, viscosity 295,82cP, total dissolved 70,63 obrix
and sensory scores of KD3 are 2,47
(colour), 2,37 (flavour), 1,87 (taste), and comprehersive score (3,80).
Penulis: Fikri Hamidi, Raswen
Efendi, Faizah Hamzah
Kode Jurnal: jppertaniandd160607
