Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Gorontalo Agriculture Technology Journal
Yunus, Rafika
Universitas Gorontalo
Agriculture, Biological Sciences & Forestry

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

Found 1 Documents
Search

 1 
Pengaruh Penambahan Sukrosa Terhadap Mutu Organoleptik dari Selai Langsat Yunus, Rafika
Gorontalo Agriculture Technology Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (238.103 KB) | DOI: 10.32662/gatj.v1i1.166

Abstract

Jam is food products with the consistency of gel or semi solid made of pulp fruit. fruit langsat abundant in particular season, so that need to be further processed to reduce the fruit removed due to damage. the addition of sucrose expected to increase the taste and texture of jam langsat. this study aims to know obtain the formulation of the addition of sucrose (sugar) corresponding to obtain jam good. this study was conducted in the laboratory technology agricultural University gorontalo and in the laboratory Polytechnic gorontalo. this research was conducted in the form of the design of randomized complete (RAL) consisting of 3 treatment and 3 times replicates. from the results of this study, based test organoleptic treatment preferred by panelists is treatment a2 (sugar 65%) with a score of color 3,9 (like), a sense of 4 (like), aroma 3,7 (like) and texture 4,1 (like) Keywords : langsat, jam, sucrose, test organoleptic
Co-Authors