PEMBUATAN SIRUP UBI JALAR UNGU (Ipomea batatas L.) DENGAN PENAMBAHAN SARI LEMON (Citrus limon L.)
Abstract: The purpose of this
research is to get formulations best of syrup purple sweet potato with
additional lime extract in accordance with SNI.Study was conducted experimentally
used Complete Design Random (CDR) with four treatments and four replications is
SU1 (puree purple sweet potato 90% : lime extract 10%), SU2 (puree purple sweet
potato 85% : lime extract 15%), SU3 (pureepurple sweet potato 80% : lime
extract 20%) , SU4 (puree purple sweet potato 75% : lime extract 25%). The
value of observation were analyzed using Analysis of Variance (ANOVA) followed
by Duncan’s New Multilt Range Test (DNMRT) on 5% level.The result showed that
the ratio puree purple sweet potato with lemon to making syrup influential real
against degrees acidity (pH), viscosity, sucrose, total solids dissolved and
assessment sensory.The best treatment syrup was SU1with pH 4,64, sucrose
65,07%, viscosity 116,78 cP, total solid dissolved 65,43 °brix and organoleptic
scores of SU1are 3,80 (colour), 3,40 (flavour), 3,42 (taste), 3,88 (sweet of
taste) and comprehersive score (3,61).
Penulis: Chairunnisa Saragih,
Netti Herawati, Raswen efendi
Kode Jurnal: jppertaniandd170298
