PENGARUH KARAGENAN TERHADAP MUTU SIRUP KESEMEK (Diospyros kaki L.)
Abstract: This study aims to
identify the effect of carrageenan on the quality of persimmon syrup and to get
the best treatment that complies with the Indonesian National Standard (SNI)
01-3544:2013. The research was conducted experimentally using a completely randomized
design (CRD) which consists of seven treatments and three replications, in
order to obtain 21 experimental units. The treatment in this study was C0 (with
no addition of carrageenan 0%); C1 (with addition of carrageenan as much as 1%
(w/v)); C2 (with addition of carrageenan as much as 1.2% (w/v)); C3 (with
addition of carrageenan as much as 1.4% (w/v)); C4 (with addition of
carrageenan as much as 1.6% (w/v)); C5 (with addition of carrageenan as much as
1.8% (w/v)) and C6 (with addition of carrageenan as much as 2% (w/v)). The data were analyzed statistically using
Analysis of Variance (ANOVA). If the
calculated F is greater than or equal to the F table then a further test is
conducted using Duncan's New Multi Range Test (DNMRT) at 5% level. The best treatment in this research is the
treatment of C3 with the addition of carrageenan of as much as 1.4% (w/v) with
no precipitates, viscosity of 1440.70 cP, sucrose of 82.00% and the result of
sensory assessment is yellow, thick, aroma persimmon, flavor sweet and favoured
by the panelists.
Penulis: Desli Hernika Sari
Siringoringo, Noviar ' Harun, Evy ' Rossi
Kode Jurnal: jppertaniandd160611
