PENGARUH KONSENTRASI PUTIH TELUR TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK SARI BUAH PALA (Myristicafragrans Houtt)
Abstract: The aim of research
was to determine the effect of egg white concentration on physicochemical and
sensory properties of nutmeg fruit juice. Randomized Block Design was used in
this research with factor namely egg white concentration that consisted of six
levels (0%, 1%, 2%, 3%, 4%, 5%). Each level was replicated four times.
Parameter tested were pH, titratable acidity, precipitate percentage and
sensory (preference of appearance, colour, and taste). Data were be analyzed
with Analysis of Variance (ANAVA) (α= 5%). If ANAVA showed a significant
effect, it was followed by Duncan’s Multiple Range Test (α= 5%). The results
showed that egg white concentration significantly affected on pH, titratable
acidity and precipitate percentage. The higher egg white concentration, pH
value and the percentage of precipitation increased, but titratable acidity
decreased. pH value ranged from 3.20- 3.32, titratable acidity value ranged
from 71 mL NaOH 0.1N/ 100 mL – 80.92 mL NaOH 0,1N/ 100 mL, the percentage of precipitation
ranged from 2.09% - 14.73%. Egg white concentration also significantly affected
on the appearance that ranged from 4.71-5.87 (rather do not like – rather like)
and taste preferences ranged from 5.09-5.79 (neutral – rather like), but did
not significantly affect colour preferences thar ranged from 5.02- 5.33
(neutral – rather like).
Penulis: Shanly Vivia F.,
Chatarina Yayuk Trsinawati, Dwi Wibawa Budianta
Kode Jurnal: jppertaniandd140879
