Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
A. Intan Niken Tari
Teknologi Hasil Pertanian Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Umur Simpan Saos Tomat Pada Berbagai Konsentrasi Bahan Pengental Catur Budi Handayani; A. Intan Niken Tari; Afriyanti Afriyanti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 2, No 2 (2018): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v2i2.261

Abstract

Research on the shelf life of tomato sauce at various coagulant concentrations uses local tomatoes from the Sukoharjo with a concentration of 5, 7.5 and 10% of maezena flour from tomatoes used. The shelf life calculation uses the Archenius method with storage for 4 weeks at 3 different temperatures namely refrigerator temperature (4 OC), room temperature (27 OC), and temperature of 50 OC. Calculations are based on changes in water content, fungal growth and organoleptic tests of taste. The calculation results show that the shortest shelf life of tomato sauce is 24 days for sauces with 5 and 7.5% coagulant and 47 days for sauces with 10% coagulant, which are calculated based on organoleptic test of taste.Keywords: tomato sauce, shelf life, coagulant
Co-Authors Afriyanti Afriyanti Catur Budi Handayani