PENAMBAHAN SARI JERUK NIPIS TERHADAP KARAKTERISTIK SIRUP LABU SIAM
Abstract: The purpose of this
research was to obtain the ratio of chayote extracts and lime extractsin the
manufactured 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
LS0(ratio of chayote extracts and lime extracts 100 : 0), LS1 (ratio chayote
extracts and lime extracts 95 : 05), LS2 (ratio chayote extracts and lime
extracts 90 : 10), LS3 (chayote extracts and lime extracts 85 : 15). The
results of analysis showed that the ratio of chayote extracts and lime extracts
significantly effect on acidity (pH), viscosity, total dissolve, sucrose
content and organoleptic value (colour, flavour, taste, consistency and overall
acceptability). The bestsyrup was LS3 with acidity (pH) 4,45, viscosity
528,33cP, total dissolved 71,03 brix, sucrose content 65,44%. Overall preferred
by the panelists with description the colour of rather murky, not falvorful
chayote and falvorful lime, sweet taste little
acidic and condensed.
Penulis: M. Adetya Hidayat,
Netty Herawati, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170129
