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Siska Agustina Dwi Haryanti
Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang
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Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature Siska Agustina Dwi Haryanti; Anang Mohamad Legowo; Ahmad Ni'matullah Al-Baarri; Mulyana Hadipernata; Wisnu Broto
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.766 KB) | DOI: 10.17728/jaft.4820

Abstract

Snake fruit (Salacca edulis Reinw.) is an indigenous fruit of Indonesia that has weakness as easily-damaged fruit, therefore it has a short shelf life at room temperature. During storage, total acid may be changed in snake fruit. The purpose of this study was to determine the change of total acid in snake fruit during storage at room temperature. The total acid was calculated by titration method using malic acid calculation. Based on the results of the study showed an increase in total acid when snake fruit was stored in room temperature. As conclusion, the total acid was able to be detected in snake fruit during room storage and its change could be determined.
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo Mulyana Hadipernata Wisnu Broto