Kualitas Sirup Jambu Biji Merah (Psidium guajava L) Selama Penyimpanan Dengan Penambahan Kitosan

Abstract

The aim of this research is to get the best quality of red seed guava’s syrup during storage with increasing the chitosan. This research use the Complete Random Design (CRD) with 5 treatments of increasing the chitosan (0%, 0.5%. 1.0%. 1.5%. 2.0%) and each of them is repeated by three times. The parameter which is observed were the level of sedimentation, the content of sucrose, the total of soluble solid, pH, viscosity, and organoleptic. The value of observation which is got analyzed with statistic. If F arithmetic is greater or equal with F table so done the next test by using Duncan test on 5% level. The results of this research shows that the increasing of chitosan on red seed guava’s syrup gave the significant effect to the number or total of soluble solid, pH, the viscosity more increase and content of sucrose, organoleptic more decreased. From the results of research which have done, got the average values of sucrose’s content is 65.81 to 70.21 the total of soluble solid is 70.80 to 80.80, the degree of acidity (pH) is 4.41 to 4.51. Viscosity from 75.01 to 226.60 and on k3, k4 and k5 there’s no grow ship worm to the the syrup which is produced during storage.