dc.contributor.author |
Raja, Sahala |
|
dc.contributor.author |
Rossi,Evy |
|
dc.contributor.author |
Fitriani,Shanti |
|
dc.date.accessioned |
2013-01-19T06:59:22Z |
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dc.date.available |
2013-01-19T06:59:22Z |
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dc.date.issued |
2013-01-19 |
|
dc.identifier.other |
Arnalis |
|
dc.identifier.uri |
http://repository.unri.ac.id:80/handle/123456789/1533 |
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dc.description |
Sahala Raja.Jur. 2012 |
en_US |
dc.description.abstract |
The objectives of this research were to know the quality of fermentation drink made of pumpkin with various types and concentrations of sweeteners. The research was conducted using a completely randomized design with eight treatments and three replications. As for treatment in this study, namely A1B1 (honey 10%), A1B2 (honey 15%), A2B1 (caramel syrup 10%), A2B2 (caramel syrup 15%), A3B1 (palm sugar 10%), A3B2 (palm sugar 15%), A4B1 (sucrose 10%) and A4B1 (sucrose 15%). The data obtained were statistically analyzed by Anova and followed by DNMRT test to see the differences. The results of this research showed that addition of sweeteners with a variety of concentrations were no significant different (P<0.05) on the pH value, total lactic acid bacteria and viscosity. but The treatments were significant different (P>0.05) on ash content, assessment of color, aroma, taste and overall assessment. The best treatment of this research was A2B2 (caramel syrup 15%) with pH 4.19, total lactic acid bacteria 8.59 log CFU/ml and 0.40% ash content. The best preferred color, aroma, taste and overall assessment of all treatments were A2B2. |
en_US |
dc.description.provenance |
Submitted by arnalis perpustakaan (arnalisoke@ymail.com) on 2013-01-19T06:59:22Z
No. of bitstreams: 1
JURNAL SAHALA.pdf: 155681 bytes, checksum: a30438a73ff5ba5fba5bbe61dbe97033 (MD5) |
en |
dc.description.provenance |
Made available in DSpace on 2013-01-19T06:59:22Z (GMT). No. of bitstreams: 1
JURNAL SAHALA.pdf: 155681 bytes, checksum: a30438a73ff5ba5fba5bbe61dbe97033 (MD5) |
en |
dc.description.sponsorship |
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en_US |
dc.language.iso |
other |
en_US |
dc.subject |
pumpkin |
en_US |
dc.subject |
fermentation drink |
en_US |
dc.subject |
Lactic acid bacteria |
en_US |
dc.subject |
sensory evaluation |
en_US |
dc.title |
The Quality Evaluation of Fermentation Drink From Squash (Cucurbita moschata) with Type Variety and Concentration of Sweetener |
en_US |
dc.type |
student Paper Post Degree |
en_US |