PENAMBAHAN GUM ARAB TERHADAP MUTU SIRUP KULIT DAN BUAH NANAS (Ananas comosus LMerr.)
ABSTRACT: The purpose of this
research was to determine the best concentration of gum arabic in prevented
sedimentation in syrup made frompeel and flesh of pineapple(Ananas comosus L
Merr.).This researchusedCompletely Randomized Design (CRD) with six treatments
and three replications followed by DNMRT test at 5% level. The treatments in
this research were G0 (without addition of gumarabic), G1 (addition of gum
arabic 0.01%), G2 (addition of gum arabic 0.02%), G3 (addition of gum arabic
0.03%), G4 (addition of gum arabic 0.04%), andG5(addition of gum arabic 0.05%).
The result of analysis of variance showed that addition of gum arabic has
significantly affected the pH, viscosity, sucrose, sedimentation, and sensory
value on descriptive and hedonic attribute of taste and level of condensed, but
did not significantly affected the flavour and colour. The best treatment in
this research was G5 (additional of gum arabic 0.05%) with pH 5.13, viscosity 223.75 cP, sucrose 69.15%,
sedimentation 7.23%, yellow colour, pineaple fruit flavour, sweetness and
condensed.
Penulis: Hadi Jumansyah, Vonny
Setiaries Johan, Rahmayuni
Kode Jurnal: jppertaniandd170295
