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Indrawati, Sriwulan
Universitas Negeri Makassar
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering

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ANALISIS SIFAT FISIKO KIMIA SAUS CABAI FORTIFIKASI LABU SIAM DAN LABU KUNING Indrawati, Sriwulan; Lahming, Lahming; Sukainah, Andi
Jurnal Pendidikan Teknologi Pertanian Vol 4 (2018): September Suplemen
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (668.042 KB) | DOI: 10.26858/jptp.v4i0.6919

Abstract

The purpose of this study was to determine the effect of adding chili and pumpkin concentration to the physicochemistry properties of chili pepper sauce. This research is an experimen research with a complete Randomized  Design of factorial pattern consisting of two factors: flask type (squash siam and yellow squash) and concentration of chili (40%, 50% and 60%). Research variables observed were viscosity, ash content, vitamin C, pH and organoleptic test including color, aroma, taste, and texture. Analyze technique in this research is the of analysis variety by using SPSS version 23. The result of research shows that the best treatment is the use of yellow squash with 60% chili concentration. namely of viscosity (2.54%), ash content (6.41%) , vitamin C (221.67%), pH (2.20%), color (3.95%), flavor (3.65%) and aroma (3.59%) texture (3.52%) the resulting sauce.
Co-Authors Andi Sukainah Lahming, Lahming