Pembuatan Selai Salak (Salacca edulis reinw) : Kajian Dari Penambahan Natrium Benzoat Dan Gula Yang Tepat Terhadap Mutu Selai Salak Selama Penyimpanan
<p>This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%,...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2013-02-01
|
| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/423 |
| Summary: | <p>This research aimed to define a proper concentration of preservative and sugar added for “selai salak” storage-life. This research used random block design which was containing two factors treatment with three (3) times repeating. First factor was the concentration of preservative (A1 = 0%, A2 = 0,05% and A3 = 0,1%). Second factor was concentration of sugar (B1 = 55% and B2 = 75%. It will be analysed at first day and 30th day. The parameters would be analysed were water contain and sum micro-organism, also hedonic test. The result showed that the best alternative processing of A1B2 (0% natrium benzoat and 75% sugar) with pay off 21,91 based on product quality (water contain, sum micro-organism and hedonic test).</p><p>Key words: ‘selai salak’, preservative, polyethylene, polypropylene and vacuum</p> |
|---|---|
| ISSN: | 1978-4163 2654-5292 |